Keto Lemon Cheesecake Bars
Ingredients
For the crust:
2 cups almond flour
¼ cup melted butter
3 tbsp powdered erythritol (or monk fruit blend)
½ tsp vanilla extract
For the cheesecake layer:
16 oz cream cheese, softened
½ cup powdered erythritol
2 large eggs
¼ cup sour cream
2 tbsp lemon juice (fresh)
1 tbsp lemon zest
1 tsp vanilla extract
Instructions
1. Make the crust
Preheat oven to 325°F (163°C).
Mix almond flour, melted butter, sweetener, and vanilla until crumbly.
Press firmly into a parchment-lined 9x9 baking pan.
Bake 8–10 minutes until lightly golden. Let cool slightly.
2. Make the lemon cheesecake filling
Beat cream cheese and sweetener until smooth.
Add eggs one at a time, mixing well.
Stir in sour cream, lemon juice, zest, and vanilla.
Pour filling over the crust.
3. Bake
Bake 25–30 minutes, until the center is just set (slightly jiggly is okay).
Cool completely, then refrigerate at least 4 hours (overnight for best texture).
4. Slice & serve
Cut into squares. Garnish with a little extra lemon zest or whipped cream if desired.
💡 Tips
For a stronger lemon flavor, add a few drops of lemon extract.
Store in fridge up to 5 days, or freeze slices for up to 2 months.
Swap lemon with lime for Keto Key Lime Bars.
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