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–+ servings

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!
5 from 1 vote
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Prep Time 30 minutes
Cook Time 45 minutes
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

Nutrition

Calories: 208kcal