Welcome to the most viewed recipe on my blog! These lemon cheesecake bars have been made so many times, and I love seeing all of your recipe photos! I just edited this post and added a printable version. I hope it’s now easier to follow! Enjoy these delicious low carb & sugar-free babies! I could come up with a story and an excuse for baking these bars, but truth is, there was no special occasion. I just felt like baking for the love of it. I did choose these bars for a reason though. Everyone around me loves cheesecake and lemon. I could care less for the cheesecake, I’m more of a chocolate or cake person.
When I was deciding on what to bake, I had a couple of limits. Whatever I baked had to be low carb and low sugar; Sure, I could have made chocolate cake or something I like, but I didn’t want those laying around the house taunting me. I knew I’d eat the lemon bars like a normal human being, but a chocolate dessert would be gone…fast.
A couple of weeks ago, I posted a low carb cheesecake recipe and mentioned it would be really good with an almond flour crust and so that’s what inspired this dessert.
Low Carb Lemon Cheesecake Bars
- 5 Large Eggs
- 1 1/2 Cups Almond Flour
- 1/2 Tbsp Ground Cinnamon
- 1 1/2 Cup Swerve or your sweetener choice
- 1/4 Cup Coconut Oil
- 1/4 Tsp Salt
- 1 Tsp Baking Powder
- 16 Ounces 1/3 Less Fat Cream Cheese
- 1 Tsp Vanilla
- 1 Tbsp Lemon Extract (or fresh lemon)
Preheat oven to 325 degrees
In a mixing bowl, combine 2 eggs, melted coconut oil, 1/2 cup swerve, ground cinnamon, almond flour, salt, and baking powder together. Add extra melted coconut oil if it's too dry.
Add the crust mixture to a baking pan, and use your fingers to press it down. Bake for 20 minutes at 325 degrees.
(I used a 9 X 13 sized pan, but I wish I would have used a larger one.)
While the crust is baking, prepare the lemon cheesecake mixture.
In an electric mixture, mix the cream cheese, lemon, vanilla, 1 cup swerve, and 3 eggs.
Remove the crust from the oven and spread the cream cheese mixture over the top. Sprinkle lemon zest on top if you used fresh lemons.
Bake 45 minutes.
Refrigerate for 2-4 hours until firm.
Cut into 24 pieces!
Calories 165, 5g carbs, 3g fiber, 2g sugar, & 8 g protein!
If you love lemon and you love cheesecake, you’ll love these! They’re gluten-free too. I want to make the crust again with a chocolate whip topping.
1 bar: Calories 165, 5g carbs, 3g fiber, 2g sugar, & 8 g protein!
Recipe makes 24
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