Keto Lemon Cheesecake Bars


 

The Inspiration

For a few sweet years, I had the privilege of working at a local bakery here in my home town. It was the ideal job for me, except for the part of getting up at 3:30 AM to start baking. 

(I would rather lift weights if I’m getting up that early.) 😉

 While I was there, I got to make several very tasty treats. One of my many favorites was a lemon bar we made. Sweet with just the right amount of tanginess, this lemon bar was better than any lemon dessert out there. 

When I decided to try to create a keto lemon bar recipe, my goal was to create one that tasted just like the ones I remembered from the Valley View Bakery. I sat down and looked at the recipe I once used, and researched some keto lemon bar recipes before I came up with what was going to be my starting formula. 

I made the first batch, and was shocked when I tasted my lemon bars. I had nailed the keto version of these lemon bars first try! Needless to say I was ecstatic, and had to share my creation! I let my parents and grandparents be my taste testers, and eagerly waited as they took their first bite. 

Two thumbs up was the unanimous verdict on this recipe, and I am excited to be able to share it with you! I hope you enjoy this recipe as much as I do!

How to Make Them

Don’t let the process of making these keto lemon bars scare you! While the amount of steps may seem daunting, each step is actually pretty simple! And I promise these lemon bars are well worth any amount of work!

When making these lemon bars I start with the crust. Preheat the oven to 375 F°, and while that is heating up mix up your almond flour, sweetener, and salt in a small mixing bowl. Melt five tablespoons of butter, then pour over the flour mixture, and mix until you have a wet, crumbly mixture.

Press the crust into the bottom of a lightly greased 8 inch baking dish until the crust covers the bottom of the pan evenly.

Using a stand mixer beat one 8 ounce package of softened cream cheese with your preferred sweetener until you have a smooth creamy mixture. Then add the egg and vanilla and beat again until everything is well combined. 

(You may have to scrape the sides of the bowl two or three times during this process.)

Spread the cream cheese mixture over the crust and bake again for fifteen to twenty minutes or until the mixture has just set and began to crack along the edge.

While the cheesecake layer is baking I mix up the lemon filling. In a medium sized mixing bowl whisk together your lemon juice, sweetener, baking powder, eggs, and gelatin.

Once your cheesecake layer has baked until just set, pour the lemon mixture over it, and stick it back in the oven for another ten to fifteen minutes or until the sides have began to brown, and the middle has set.

Pull your lemon bars out of the oven, and let them cool completely before cutting and serving. 

Once cool cut into nine equal servings, and enjoy! 

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Lemon Cheesecake Bars

Don’t let the process of making these keto lemon cheesecake bars scare you! While the amount of steps may seem daunting, each step is actually pretty simple! And I promise these lemon bars are well worth any amount of work!
Sweet with just the right amount of tanginess, this lemon bar is sure to brighten up any occasion!
Prep Time 30 mins
Cook Time 45 mins
Servings 9 servings
Calories 208 kcal

Ingredients
  

Crust

  • 1 1/4 cup Almond Flour
  • 1/3 cup Erythritol (Or your favorite sweetner)
  • 5 tablespoons Butter (melted)
  • 1/2 teaspoon Salt

Cheesecake Filling

  • 1 8 Ounce Package Cream Cheese (softened)
  • 1 Large Egg
  • 1/2 cup Erythritol (Or your favorite sweetner)
  • 1 teaspoon Vanilla Extract

Lemon Filling

  • 1/2 cup Lemon Juice
  • 1 cup Erythritol (Or your favorite sweetner)
  • 5 Large Eggs
  • 1/2 teaspoon Gelatin
  • 1 teaspoon Baking Powder

Instructions
 

To Make The Crust

  • Preheat the oven to 375°F. Mix your almond flour, sweetener, and salt in a small mixing bowl.
  • Melt your butter, then pour over the flour mixture, and mix until you have a wet, crumbly mixture.
  • Press the crust into the bottom of a lightly greased 8 in baking dish until the crust covers the bottom of the pan evenly. Bake for ten to twelve minutes or until the crust has barely started to brown.

To Make the Cheesecake Filling

  • Using a stand mixer beat one 8 ounce package of softened cream cheese with your preferred sweetener until you have a smooth creamy mixture.
  • Add the egg and vanilla and beat again until everything is well combined. (You may have to scrape the sides of the bowl two or three times during this process.)
  • Spread the cream cheese mixture over the crust and bake again at 375°F for fifteen to twenty minutes or until the mixture has just set and began to crack along the edge.

To Make the Lemon Filling

  • While the cheesecake layer is baking, mix up the lemon filling. In a medium sized mixing bowl whisk together your lemon juice, sweetener, baking powder, eggs, and gelatin. 
  • Once your cheesecake layer has baked until just set, pour the lemon mixture over it, and stick it back in the oven for another ten to fifteen minutes or until the sides have began to brown, and the middle has set.
  • Pull your lemon bars out of the oven, and let them cool completely before cutting and serving. 

Notes

Total Fat - 17 Grams
Total Carbs - 8 Grams
Net Carbs - 8 Grams
Protein - 7 Grams
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