Low Carb Lemon Cheesecake Bars Shortbread Crust Gluten Free

I’ve quite recently gone gaga for these keto lemon cheesecake bars once more! I haven’t made them in forever and a day, yet I got it in my mind that it is enjoyable to re-make them and shoot a video. And afterward when I took a chomp, I was mightily reminded about how truly flavorful they are.

That delicate shortbread outside layer! That smooth brilliant lemon filling! Gracious my. The two of them simply dissolve in your mouth. Also, the way that they are keto-accommodating and under 4g complete carbs?

Bring. It. On.

Trust me, keto bakeaholics, you will be extremely cheerful I chosen to return to this old formula. Initially distributed in June 2013!

Keto Lemon Cheesecake Bars

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Recipe by alldayidreamaboutfood Course: DessertCuisine: AmericanDifficulty: Easy
Servings

16

bars
Prep time

20

minutes
Cooking time

45

minutes
Total time

1

hour 

5

minutes

These keto cheesecake bars are a lemon lover’s dream! A creamy lemon cheesecake filling baked on a tender almond flour crust.

Ingredients

  • Crust:
  • 1 1/4 cups almond flour

  • 1/4 cup Swerve Sweetener

  • 1/4 tsp salt

  • 1/4 cup butter melted

  • Cheesecake Filling:
  • 16 oz cream cheese softened

  • 1/2 cup powdered Swerve Sweetener (more if you like it sweeter)

  • 2 tsp lemon zest (about 1 large lemon)

  • 3 tbsp fresh lemon juice

  • 2 tbsp heavy whipping cream

  • 2 large eggs

Directions

  • Crust:
  • Preheat the oven to 350F. In a large bowl, whisk together almond flour, sweetener, and salt. Stir in the melted butter until well combined.
  • Press evenly into the bottom of an 8-inch square pan and bake 10 minutes – it won’t be cooked through. Set aside and let cool.
  • Reduce the oven temperature to 275F.
  • Lemon Cheesecake Filling:
  • Beat the cream cheese in a large bowl until smooth. Beat in the sweetener, and then beat in the lemon zest, lemon juice, and cream until no lumps remain.
  • Beat in the eggs until just combined – do not overbeat as this can cause cracking.
  • Spread the filling over cooled crust and bake 35 to 45 minutes, or until filling is just set and the center barely jiggles when shaken.
  • Let cool 30 minutes, then chill for at least 2 hours.
  • Garnish with powdered sweetener and additional lemon zest, if desired.

Notes

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