Keto Lemon Cheesecake Bars
You will love these Keto Lemon Cheesecake Bars! With three layers including a sweet shortbread crust, lemon cheesecake and a smooth lemon bar layer these are the ultimate low carb citrus dessert!
These Keto Lemon Cheesecake Bars were the result. They have three distinct layers including a sweet almond flour shortbread crust, a sweet lemon vanilla cheesecake layer and a traditional lemon bar layer right on top. These easy cheesecake bars are the perfect mix of sweet and tart!
How many net carbs are in lemon cheesecake bars?
The sweetener I suggest for this recipe would be either monkfruit or swerve. One thing to consider is that you must use a confectioner, or powered sugar variety of swerve or monkfruit to get a nice smooth texture. Granular will work if that is all you have on hand, but it will provide a slightly different texture.
This recipe makes twelve three layer bars. The net carbs comes to an astounding 3.8 net carbs per bar. You can top them with additional powdered sweetener or fresh whipped cream if you would like, however no toppings have been calculated in the final nutrition count.
INGREDIENTS:
Shortbread Crust:
- 1 cup almond flour
- 2 tablespoons confectioners sweetener*
- 5 tablespoons salted butter
Lemon Cheesecake Layer:
- 1 teaspoon vanilla extract
- 1 tablespoon lemon juice
- 8 ounces cream cheese, softened
- 1 egg yolk
- 1/3 cup confectioners sweetener*
- 1 tablespoon lemon zest
Lemon Bar Layer:
- 1/3 cup lemon juice
- 2 tablespoon zest
- 1/2 cup confectioners sweetener*
- 3 large eggs
- 1/3 cup coconut flour
INSTRUCTIONS:
- Preheat your oven to 350 degrees
- Line an 8x8 pan with aluminum foil so the bars are easier to remove.
- Combine the crust ingredients together and press into the bottom of the pan. Pre-bake 7 minutes until set and very lightly brown. COOL COMPLETELY before adding the next layer.
- While the crust cools combine all of the lemon cheesecake layer ingredients in a blender or stand mixer. Blend until completely smooth.
- Spread the cheesecake layer evenly on the COOL crust.
- Lastly, in a blender or mixer combine all of the lemon bar layer ingredients and blend until smooth.
- Chill the mixture 10 minutes.
- Pour evenly over the top of the cheesecake layer.
- Bake 20-25 minutes until set
Notes
*Confectioners Swerve or Monkfruit work well in this recipe.