These keto cheesecake bars are a lemon lover’s dream! A creamy lemon cheesecake filling baked on a tender almond flour crust. Sugar-free and grain-free but oh so delectable. Keto desserts don’t get more delicious than this.
I’ve just fallen in love with these keto lemon cheesecake bars all over again! I haven’t made them in years and years, but I got it in my head that it would be fun to re-make them and shoot a video. And then when I took a bite, I was forcefully reminded about how seriously delicious they are.
That tender shortbread crust! That creamy bright lemon filling! Oh my. They both just melt in your mouth. And the fact that they are keto-friendly and less than 4g total carbs?
Bring. It. On.
Trust me, keto bakeaholics, you’re going to be really happy I decided to re-visit this old recipe. Originally published in June 2013!
A Keto Cheesecake Obsession
I have Cheesecake on the brain. Fortunately, it’s not a serious affliction as there are far worse things to have on the brain than cheesecake. But there is only one known cure for this disease and that is to make, and then to eat, copious amounts of keto cheesecake.
Cheesecake-like things, such as keto cheesecake popsicles, cheesecake ice cream, and cheesecake bars are also acceptable forms of medication. This is still an experimental treatment, however, and the results are not guaranteed. There is a real danger that the cure will not assuage the symptoms, but instead exacerbate them, until one’s brain is so consumed with cheesecake, it’s all one can think or talk about.
This is when the real problem starts. Because who wants to spend time with someone who can talk about nothing but cheesecake? Well, I might. But I am strange like that.
And given the popularity of all of my keto cheesecake recipes, I think I can safely say that many of you also suffer from this obsessive cheesecake disorder.
How to make Keto Cheesecake Bars
There are so many great ways to make keto cheesecake that we have plenty of fuel for our collective obsession. Lemon cheesecake bars like these are easier to make than a full size cheesecake, and they’re so low carb, you can have two and still meet your macros for the day.
A few quick tips on how to make the best lemon cheesecake bars:
The shortbread crust:
This is my favourite keto crust recipe and I use it often. It’s so tender, with great flavor, and it holds together well. Be sure to bake it for 10 minutes, and then let it cool before adding the filling. It won’t be completely baked through but this firms it up enough to stand up to the cream cheese filling.
Soften that cream cheese properly!
You want to leave it at room temperature for at least a half an hour, and it should have plenty of give when you press a finger into it. If it’s not properly softened, your bars will end up with cream cheese lumps. Beat it well to smooth it out before you add any other ingredients.
Beat the eggs in last and don’t over-beat.
A little trick I learned when writing The Ultimate Guide to Keto Baking is to beat the eggs in at the last minute, and only until just combined. Many cheesecake fillings suffer from being over-beaten, which causes them to rise too much during baking and then fall and crack.
Don’t rush the chilling time
When you smell these coming out of the oven, the temptation will be to dig in right away. But you will end up with some lovely lemon cheesecake goo if you do so. Be sure to let them chill for at least 2 hours.
Truth be told, I had to rush the chilling time when shooting this video! My cheesecake was only barely set and some of the bars look a little worse for wear. So do as I say and not as I do!
Can you make Lemon Cheesecake Bars ahead?
If you’re making these keto cheesecake bars just for your family and you want to put some away, they should freeze well. Again, wrap them up in some plastic wrap to avoid freezer burn. You can do them as individual servings or simply wrap the whole piece at once.
Flash freezing is recommended if you want to store them in the freezer. Simply place the unwrapped bars on a cookie sheet for a few hours to firm them up. Then you can wrap them more easily without crushing or damaging them.
More delicious keto cheesecake bars
- Keto Salted Caramel Cheesecake Bars
- Keto Chocolate Chip Cookie Cheesecake Bars
- No Bake Peppermint Cheesecake Bars
- Keto Pecan Cheesecake Bars
- Keto Blackberry Cheesecake Bars
- Espresso Chocolate Cheesecake Bars
Keto Lemon Cheesecake Bars
Ingredients
Crust:
- 1 ¼ cups almond flour
- ¼ cup Swerve Sweetener
- ¼ teaspoon salt
- ¼ cup butter melted
Cheesecake Filling:
- 16 oz cream cheese softened
- ½ cup powdered Swerve Sweetener (more if you like it sweeter)
- 2 teaspoon lemon zest (about 1 large lemon)
- 3 tablespoon fresh lemon juice
- 2 tablespoon heavy whipping cream
- 2 large eggs
Instructions
Crust:
- Preheat the oven to 350F. In a large bowl, whisk together almond flour, sweetener, and salt. Stir in the melted butter until well combined.
- Press evenly into the bottom of an 8-inch square pan and bake 10 minutes - it won't be cooked through. Set aside and let cool.
- Reduce the oven temperature to 275F.
Lemon Cheesecake Filling:
- Beat the cream cheese in a large bowl until smooth. Beat in the sweetener, and then beat in the lemon zest, lemon juice, and cream until no lumps remain.
- Beat in the eggs until just combined - do not overbeat as this can cause cracking.
- Spread the filling over cooled crust and bake 35 to 45 minutes, or until filling is just set and the center barely jiggles when shaken.
- Let cool 30 minutes, then chill for at least 2 hours.
- Garnish with powdered sweetener and additional lemon zest, if desired.
Heather Hill says
My kids always ask “is it keto good or really good” and this one they fully agreed that this is just plain good. Now I have to try and keep them from eating them all. So yummy!!! Thank you
Jeffrey says
I watched the video and the recipe was easy to follow. Really enjoyed the video and the cheesecake turned out fantastic. I replaced one tbls of lemon juice with key lime juice which was just enough to get the flavor without overpowering things.
Rachel says
Made these tonight for my non-keto friends and they both went for a second helping. Excellent! Replaced Swerve with Lakanto due to preference.
Susan says
Delicious lemon cheesecake bars! Also tried them with sliced strawberries and whipped cream on top and tastes a lot like strawberry shortcake! Thanks for the recipe.
Debbie says
Hi Carolyn, the lemon bars look amazing! I’m wondering if you can help me… Every single time I use powdered swerve in cream cheese it doesn’t blend right and it comes out gritty like chewing sand! Even when I have the cream cheese at room temperature and I beat it well. This doesn’t happen when I’m using it in heavy cream to make whipped cream. I’m excited to try these, as I love cheesecake and I love lemon! Thank you so much!
Carolyn says
Did it happen with these bars? Sometimes Swerve (or any erythritol) recrystallizes after baking but I have not found that to be true in most cheesecake recipes.
Jeannette says
Hi – In the crust recipe it says “1/4 cup swerve sweetener” and links to the granulated swerve. In the video I you say “powdered swerve” (confectioners) when you make the crust. Can you please confirm which to use in the crust? I’ve read if you use the wrong one it can really have a terrible result. Thank you!
Carolyn says
Either works, because this is a baked crust.
Jeannette says
Thank you – will make tomorrow!!
Carole says
Hello
By what kind of seeds can I substitute almond flour (allergy) for lemon bars ?
Thank you
Carolyn says
Please search my blog for sunflower seed flour. It will guide you on how to make your own and how to sub for almond flour.
Isis says
This lemon cheesecake bar recipe was the first of your recipes I ever made. It was also the first time I ever tried Swerve or almond flour. That was in 2013…wow! I am hoping you can tell me what the original recipe was. I made it quite a few times over the years and came up with a method for it I liked; I doubled it and baked it in a springform pan. Other than that I only remember it required 24 ounces of cream cheese. I am unsure if you changed the ratios for the other ingredients…I don’t remember how many eggs or how much cream or Swerve. I have a bad habit of not writing down what I did when I find a recipe that works (shame on me, ergg!). I really loved it the way I was making it and would like to know if I’m “doing it right” or not when I make it this time around. Thank you!
Carolyn says
Hi Isis… the only thing I really did here differently was do 16 ounces of cream cheese, a bit more sweetener, more lemon, and an extra egg. So you could do 12 ounces cream cheese, less sweetener, less lemon, and one egg. It would bake faster too, so watch them!
Martina says
Super! Thank you 🙂
Megan says
I have made these bars three times now. I’ve made a LOT of keto cheesecakes, and this is my favorite recipe. I double the lemon because I prefer a stronger lemony punch, but otherwise, I follow the recipe exactly. I love how the crust does a good job of staying together and I also like the thinness of the bars. I don’t know why, I just prefer the crust to cheesecake ratio of bars more than a traditional cheesecake slice. I have brought them to two functions and three separate non-ketoers asked me for the recipe. Thanks so much for sharing this recipe. It really is a winner in my opinion.
Carolyn says
Thanks for your kind words, Megan!
Naomi says
These are incredible. I have made these at least 3 times and am about to make them a 4th. They are so lemony yet so rich and filling. They are so satisfying and easy to make to boot. I would highly recommend anyone to at least make these once – you won’t be sorry. I figured I should finally write a review for them since they are my favorite keto dessert to date!
Carolyn says
Glad to hear it!
stacy marsiglio says
This is my third time making this and I absolutely love it! My family who is not Keto also loves to eat them.
Virginie says
Made this yesterday and it is absolutely divine! I had to bake it about 10 minutes longer as mine was way too wiggly after only 40 minutes. It came out perfect, no a crack, and sooo creamy!
Thank you for yet another wonderful low-carb recipe!
Pamela Romero says
In honor of my mom who passed 3 years ago,(she LOVED lemon) I made another lemon bar recipe and it was a disaster! It cracked and didnt taste like lemon bars at all. So I made your Lemon Cheesecake bars up in one last effort and what a hit!!! I should have known to go to your recipes FIRST. They are always reliable and delicious! Thanks again Carolyn for a winner! Mom would have loved them!
Carolyn says
Aw, I am so glad they turned out and would be mom-approved. <3
Tracey Tirrell says
I read the instructions for making these squares, it does not say powdered swerve in the ingredients at all, nor does it say anything about greasing the pan. After following the instructions, I saw the video for this recipe, and it says to use powdered swerve, and grease the pan of using a pan which is not non stick. Doing a keto diet is not cheap, and shame on you for not putting on the acurate instructions.
Carolyn says
Shame on you for not reading the recipe more carefully, as it does INDEED say to use powdered Swerve Sweetener in the cheesecake filling.
Lennie says
This is BY FAR the best keto dessert I have tried. I’ve made it 3 times in the last 2 months (once with limes). Now I have fresh strawberries and am curious how I can add/substitute them in this same recipe. All the other strawberry cheesecake recipes I have found involve more complicated cooking instructions (I don’t own a springform pan). What are your thoughts? I don’t want to mess up a good thing, but would love a chance to make this cheesecake with strawberries.
Matt says
We’ve made these multiple times and our favorite thing is to add some fresh blueberries to the mix before baking. Adds another lovely flavor. Everything we’ve made from Carolyn has been fantastic and all have been easy to make! Thank you for all of these amazing recipes.
Julie says
Made these and they came out amazing. My husband (who is not low carb) thought it tasted like “regular people” food (that’s a win!). I almost want to make a full sized cheesecake with this recipe. That’ll be next for me – thanks for the amazing recipe!
Carolyn says
“Regular people food”… maybe that needs to become my tagline! 😉
Rosemarie Royce says
SECOND TIME, JUST AS WONDERFUL!!!! THANK YOU!!!
Made these for Easter this weekend. Made a pan for my parents (had to drop off because of the quarantine). This is now my GO TO CHEESECAKE!
My cousin has a Meyer lemon tree. She gave us a ton of lemons that my husband and I zested and squeezed this weekend. Lots of portion sizes in the freezer to make all of your lemon stuff.
Stacy says
These were good. You need to prepare the pan if it is not nonstick, so crust doesn’t stick. The recipe didn’t state that, so I forgot. Crust stuck to glass.