Low Carb Lemon Cheesecake Bars

These Low Carb Lemon Cheesecake Bars feature a buttery almond flour crust and a silky, tangy lemon cheesecake filling sweetened with erythritol, keeping them keto-friendly and satisfying without the carb overload. Fresh lemon juice and zest brighten every bite, while full-fat cream cheese adds rich, classic cheesecake texture. Bake until just set, then chill completely for clean slices and a refreshing, make-ahead dessert that is perfect enjoyed cold straight from the fridge any day of the week.

Course Dessert, Snack

Cuisine American

Keyword almond flour crust, erythritol sweetened, keto lemon cheesecake bars, low carb cheesecake, sugar free dessert

Prep Time 20

Cook Time 30

Total Time 3

Servings bars

Calories 210kcal

Equipment

8x8 inch baking pan
Parchment Paper
Mixing Bowls
hand mixer or stand mixer
Rubber spatula
microplane or zester
measuring cups and spoons

Ingredients

For the almond flour crust

1 1/2 cups fine blanched almond flour
1/3 cup granulated erythritol or granular Swerve
1/4 teaspoon fine sea salt
5 tablespoons unsalted butter melted and slightly cooled

For the lemon cheesecake filling

16 ounces full fat cream cheese softened to room temperature
2/3 cup granulated erythritol or granular Swerve
1/3 cup powdered erythritol for an extra silky texture, optional but recommended
3 large eggs at room temperature
1/2 cup fresh lemon juice from about 2 to 3 lemons
2 tablespoons finely grated lemon zest yellow part only, avoid white pith
1/4 cup sour cream full fat, at room temperature
1 teaspoon pure vanilla extract
1/8 teaspoon fine sea salt

Optional garnish

1/2 cup heavy whipping cream whipped to soft peaks
1 tablespoon powdered erythritol to sweeten whipped cream
1 teaspoon finely grated lemon zest for topping

Instructions

Preheat the oven to 325°F and line an 8x8 inch baking pan with parchment paper, leaving an overhang on two sides to lift the bars out later.
In a mixing bowl stir together the almond flour, granulated erythritol, and sea salt for the crust until well combined.
Pour in the melted butter and mix with a fork until the mixture resembles moist crumbs and holds together when pressed between your fingers.
Transfer the crust mixture to the prepared pan and press it firmly and evenly into the bottom using your fingertips or the bottom of a measuring cup.
Bake the crust for 10 to 12 minutes until just lightly golden around the edges, then remove from the oven and let it cool slightly while you prepare the filling.
Reduce the oven temperature to 300°F to keep the cheesecake filling from overbaking and cracking.
In a large mixing bowl beat the softened cream cheese with a hand mixer on medium speed until completely smooth and fluffy, scraping down the sides of the bowl as needed.
Add the granulated erythritol and powdered erythritol to the cream cheese and beat again until the mixture is smooth and slightly lighter in texture.
Add the sour cream, lemon juice, lemon zest, vanilla extract, and sea salt and mix on low speed just until fully incorporated and silky.
Add the eggs one at a time, mixing on low speed after each addition just until the yolk disappears, taking care not to overmix once the eggs are added.
Give the bowl a final stir with a spatula to ensure the filling is evenly mixed, then tap the bowl gently on the counter to release any large air bubbles.
Pour the lemon cheesecake filling over the partially cooled crust and smooth the top with a spatula so it is level from edge to edge.
Bake the bars at 300°F for 20 to 25 minutes until the edges are set but the center still has a slight jiggle when you gently shake the pan.
Turn off the oven, crack the oven door open slightly, and let the pan sit in the warm oven for 15 minutes to finish setting gently and reduce cracking.
Remove the pan to a wire rack and let the cheesecake bars cool completely to room temperature in the pan.
Once cooled, cover the pan and refrigerate for at least 2 hours or until thoroughly chilled and firm for clean slicing.
If using the optional whipped cream garnish whip the heavy cream and powdered erythritol together in a chilled bowl until soft peaks form, then gently fold in the lemon zest.
Lift the chilled cheesecake slab out of the pan using the parchment overhang, place it on a cutting board, and slice into 16 bars with a sharp knife, wiping the blade between cuts for neat edges.
Serve the lemon cheesecake bars cold straight from the fridge, optionally topped with a dollop of lemon whipped cream and a sprinkle of extra lemon zest.
Store any leftover bars covered in the refrigerator for up to 1 week or freeze individual slices tightly wrapped for up to 3 months, thawing in the fridge before serving.

Notes

For the smoothest texture, ensure the cream cheese, sour cream, and eggs are all at room temperature before mixing so they blend without lumps. Mix gently once the eggs are added to avoid incorporating too much air, which can lead to cracks. Only zest the yellow outer skin of the lemons and avoid the bitter white pith to keep the flavor bright and clean. These bars are designed to be enjoyed cold, and the flavor improves after a full overnight chill in the refrigerator. Each bar is keto friendly with approximately 5 grams of net carbs, making them a great option for a light dessert or a satisfying snack alongside coffee or tea.

Nutrition