Low Carb Lemon Cheesecake Bars

Low Carb Lemon Cheesecake Bars

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! Low Carb No Carb Lemon Cheesecake Bars No Sugar AddedI 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.
Low Carb No Carb Lemon Cheesecake Bars No Sugar AddedWhen 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.
Low Carb No Carb Lemon Cheesecake Bars No Sugar AddedA 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 No Carb Lemon Cheesecake Bars No Sugar Added


Low carb lemon cheesecake bars, healthier, diet friendly
4.74 from 19 votes

Low Carb Lemon Cheesecake Bars

Course Dessert
Author Taralynn McNitt


  • 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)


  1. Preheat oven to 325 degrees

  2. 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.

  3. 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.)

  4. 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.

  5. 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. 

  6. Refrigerate for 2-4 hours until firm. 

    Cut into 24 pieces! 

Recipe Notes

Calories 165, 5g carbs, 3g fiber, 2g sugar, & 8 g protein!

Makes 24

Low Carb No Carb Lemon Cheesecake Bars No Sugar AddedLow Carb No Carb Lemon Cheesecake Bars No Sugar Added

Low Carb No Carb Lemon Cheesecake Bars No Sugar Added


Low Carb No Carb Lemon Cheesecake Bars No Sugar Added


Low Carb No Carb Lemon Cheesecake Bars No Sugar Added


Low Carb No Carb Lemon Cheesecake Bars No Sugar Added


Low Carb No Carb Lemon Cheesecake Bars No Sugar Added

Instead of white chocolate, I added a little lemon zest to keep it low carb and low sugar. Bake for 45 minutes. The edges will be slightly brown.
Low Carb No Carb Lemon Cheesecake Bars No Sugar Added


Low Carb No Carb Lemon Cheesecake Bars No Sugar Added

Low Carb No Carb Lemon Cheesecake Bars No Sugar Added


Low Carb No Carb Lemon Cheesecake Bars No Sugar Added


Low Carb No Carb Lemon Cheesecake Bars No Sugar Added

Low Carb No Carb Lemon Cheesecake Bars No Sugar AddedIf 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.
Low Carb No Carb Lemon Cheesecake Bars No Sugar Added

1 bar: Calories 165, 5g carbs, 3g fiber, 2g sugar, & 8 g protein!

Recipe makes 24

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  • Amber

    Perfect for coffee or hot chocolate! Oh this looks satisfying and refreshing. Many thanks for sharing this recipe.

    Reply to Amber
  • Dina

    How would you incorporate lemon essential oils into this?
    I am new to all low carb and essential oils… I have DoTerra digestible stuff…


    Reply to Dina
  • Christopher Grove

    Hi, Can I use ricotta in place of cream cheese?

    Reply to Christopher Grove
  • Mary

    I put sweetener in my crust in stead of Topping it’s very liquify I put one 8 oz cream cheese should I put another cream cheese or two having no sugar in topping will be ok

    Reply to Mary
  • Caitlin

    How many grams of fat are in one serving?

    Reply to Caitlin
  • Anonymous

    How much fat per serving?

    Reply to Anonymous
  • Graviola

    5 stars
    Just made them and they are absolutely fabulous!

    Reply to Graviola
  • Ptulip

    5 stars
    I made this for fathers day 6/2018. Thank you for a low carb/sugar/gluten free desert. It was a hit with all my guests. The 9×13 pan creates a thick crust. Next time around I will either double the cheesecake mixture or cut the recipe for crust in half. Only minor it was delicious lemon flavor. I did add a low sugar lemon curd on top of the cheese cake.

    Reply to Ptulip
    • Lee Anderson

      5 stars
      I don’t understand why you are having to go through 10 pages to get to print. I click on print and that’s that, my printing program brings up it’s own “print” page and it prints the amt I request. Maybe that is the problem for you??? Hope you get it figured out 🙂

      Reply to Lee Anderson
  • Annette P.

    Question for everyone – I am making this for the first time tonight using an electric mixer. My topping is very liquidy. I don’t need to spread but instead pour. Can someone tell me what I did wrong?

    Reply to Annette P.
    • Anonymous

      Mine was too, so I went ahead and added more cream cheese to thicken it up as it looks in pic.

      Reply to Anonymous

    Could you swap the almond flour for coconut flour??

    Reply to AMANDA ASBELL
    • Anonymous

      She said it was her topping, not the crust which has the almond flour in it.

      Reply to Anonymous
      • Dee

        How would you make this chocolate whip topping?

        Reply to Dee
  • Michele

    5 stars
    I made these for a potluck at work as I wanted a dessert I would be able to eat. They were a big hit! The only problem I had was that the crust crumbled and stuck to the bottom of the dish. I did use Bob’s Red Mill Almond Meal/Flour instead of almond flour as that is what I could find locally. I’ll try to find regular almond flour next time I make this. I will definitely be making this again!

    Reply to Michele
  • April

    4 stars
    Just made these. I think I did something wrong:( my cream cheese was cold when I mixed so it was a little lumpy, I thought it would bake out but it didn’t. Didn’t really hv a cheesecake texture. I’ll be trying it again with room temperature cream cheese & maybe cutting crust recipe in half. Thanks for taking the time to post:)

    Reply to April
    • Christy Burford

      4 stars
      You can microwave your cream cheese for about 30 second to soften it up. I take mine out of the fridge about 3-4 hours before I use it.

      Reply to Christy Burford
  • Jessika

    Hi!(: If i were to just use A lemon instead of lemon extract, would it still taste somewhat the same? I dont want to have to drive to the store:p

    Reply to Jessika
  • Karen

    5 stars
    Love the recipe! I changed it up and instead of lemon I used lilikoi juice. Wow! Tropical and tasty. They were a hit and no one knew they were sugar free. Will definitely make them again with lemon and then try lime. Thanks for the awesome recipe!!

    Reply to Karen
    • Chris Jardine

      hi karen,
      my daughter can’t eat lemon so what is lilikoi juice ?
      thanks Chris

      Reply to Chris Jardine
  • Jessica

    4 stars
    This is a great recipe, but my cheesecake part is very grainy from the Swerve I used. Anyone else have this issue and is there a way to change it? Thank you

    Reply to Jessica
    • Anonymous

      You can get Swerve or erythritol in a confectioners sugar form. That gets rid of the grainy texture.

      Reply to Anonymous
    • Anonymous

      I used Swerve icing sugar. The texture was nice and smooth. You can find Swerve Icing Sugar on Amazon

      Reply to Anonymous
    • Beverly Hamilton

      You could powder your swerve.( with a nutri-bullet)

      Reply to Beverly Hamilton
    • Bobbie

      Swerve also comes in a confectioners (powdered) version.

      Reply to Bobbie
    • Anonymous

      I put my sweetener in the blender and turn it into a powder so it isn’t grainy…Hope this helps 😀

      Reply to Anonymous
  • Jessica

    This is a very good recipe, except my cheesecake part was very grainy from the swerve I used. Did anyone else have this issues and how can I change it for next time?

    Reply to Jessica
  • Jessica

    4 stars
    This recipe is very good, except my cheesecake part is very grainy from the Swerve. Anyone else have this issue and any suggestions how to change that for next time?

    Reply to Jessica
  • Missy

    5 stars
    Just made this for the family Easter dinner. Can’t wait to try them! I’m new to the Keto diet and was wondering if someone could tell me how much fat is in a serving of this? Thanks! 🙂

    Reply to Missy
  • Gian

    4 stars
    Wow, great job Taralynn! What a great recipe and looks so delish!

    Reply to Gian
  • Ioana

    5 stars
    I want to thank you for sharing such a great recipe. It became one of our family favorite low carb dessert. We made it for at least 5 times and it’s a total hit!

    Reply to Ioana
  • Carol

    Is there any way to get the recipe without all the pictures? I just want an ingredient list and straight forward instructions not 10 pages of pictures to print.

    Reply to Carol
    • Andra

      There is a print button just above where the recipe starts. Click it and it will only print the recipe not the whole page

      Reply to Andra
    • Anonymous

      There is a print button just above where the recipe starts. Click it and it will only print the recipe not the whole page

      Reply to Anonymous
    • Manners, Please.

      Is there any way to make a request in a polite fashion without coming across as whiny and high maintenance? A simple, “Is there a printable version?” would have sufficed. And if you had taken the time to read the author’s update in the beginning of the post then you would have realized your question was completely unnecessary. See you next Tuesday.

      Reply to Manners, Please.
      • Judge Judy

        See you next Tuesday?? Really? The question wasn’t rude, it was simple and straightforward. Snowflakes don’t know how to communicate without rainbows and butterflies crapping all over the place.

        Reply to Judge Judy
      • Rebecca

        Agreed! Why is it so hard to be nice.

        Reply to Rebecca
      • Monica

        5 stars
        Is this a gluten-free recipe? I tried to read every word before asking but I am not gluten free and want to double check before making them for my son’s school teachers for valentine’s.
        I make them for my family all the time and we love them!

        Reply to Monica
        • Taralynn McNitt


          Reply to Taralynn McNitt
          • Patty Ziegler

            Could I use raspberries? Just want to try a different fruit. Loved the lemon though 🙂

            Reply to Patty Ziegler
          • Diane

            5 stars
            If I have the recipe will a 8×8 dish be ok? Also would I have to adjust cooking times?
            Many thanks

            Reply to Diane
          • Debbie Bell

            I was hoping to make these today and forgot the coconut oil. Can you use any vegetable oil in it’s place?

            Reply to Debbie Bell
          • Lezlie Miller

            5 stars
            Hi Taralynn, I made these today in A 13×9 and they were thin an a bit dry. I must of over cooked them. They taste fantastic aside from being a little dry. Ill cut down on cooking time. I did add an extra Tbl. Of lemon juice. Thanks great recipe.
            Lezlie Miller

            Reply to Lezlie Miller
          • brittany d

            5 stars
            do you know if you could substitute the almond flour for coconut flour? I know for certain recipes like the fat head pizza crust it calls for almond flour but you can substitute for a smaller measurement of coconut flour

            Reply to brittany d
            • Jennifer

              Did you try with coconut flour? It’s so hard to find a good dessert when you have a nut allergy 😭

              Reply to Jennifer
              • Lita

                5 stars
                I made these for a meeting and knew some people had a nut allergy so I used cassavas flour. It work good and was a big hit. Thanks

                Reply to Lita
            • Sam Davis

              I was wondering the same!

              Reply to Sam Davis
  • ane

    Great post!

    Reply to ane
  • Amanda

    My husband is someone that doesn’t like cheesecake or lemon. Yet I LOVE both so of course I had to make your recipe…well it turns out that my husband loves your lemon cheesecake recipe so I am actually making it for the second time in 1 week lol. Thank you for the wonderful recipe!

    Reply to Amanda
  • Thomas

    Great post! Have nice day ! 🙂

    Reply to Thomas
  • Anonymous

    So yummy. Everyone loves it!

    Reply to Anonymous
  • Betsy

    Do you have a printable version?

    Reply to Betsy
    • Ana

      Crust Ingredients:
      2 Large eggs (1 added after the picture), 1 1/2 cups almond flour, 1/2 tablespoon cinnamon, 1/3 cup baking stevia, 1/4 cup coconut oil, 1/4 teaspoon salt, 1/2 tsp baking powder.

      Preheat oven to 325 degrees

      Mix all the crust ingredients together and add extra coconut oil if it’s too dry.

      Evenly distribute a pan with the almond flour crust.

      If I were you, I’d use a 2x larger pan than the one I used. Bake the crust for 20 minutes at 325 degrees.

      9×13 size pan

      While the crust is baking, prepare the lemon cheesecake.

      Lemon Cheesecake Ingredients:
      3 packages of 1/3 less fat cream cheese, 3 large eggs, 1 cup baking stevia, 1 tsp vanilla, 1 tablespoon of lemon extract or 3 tablespoons of fresh lemon juice.

      The filling was a little clumpy when I tried to stir it with a spoon, and so I threw it all into the electric mixer and whipped it up.

      Take the crust out of the oven and add the cheesecake mix evenly over the top.

      If you want a little extra, mix in a couple of white chocolate shavings on top!

      Instead of white chocolate, I added a little lemon zest to keep it low carb and low sugar. Bake for 45 minutes. The edges will be slightly brown.

      Let the cheesecake bars cool in the refrigerator for 1-2 hours, until firm.

      Reply to Ana


    Reply to NANCY
  • Andrea

    Lo acabo de hacer con erythritol en vez de stevia, mismas cantidades y la verdad no sabe a sustituto… el sabor es increíble, de las mejores recetas que he probado ??????…. Soy de Costa Rica ??

    Reply to Andrea
  • Christina Latu

    I made these delicious little bars of heaven to take to my mums for Mothers Day yesterday, let me just say they were an absolute hit. My two harshest food critics my two teenage children couldn’t get enough they chose to eat them over my caramel slice. Suffice to say there is none left today and I will be making more for my daughters birthday in a couple of weeks. I couldn’t find almond flour so I used almond meal and it worked perfectly, I also love lemon cheesecake so I put in the juice of two lemons. Thank you for sharing this recipe. ?

    Reply to Christina Latu
    • Anonymous

      How much weight is tub of cream cheese where you come from?

      Reply to Anonymous
  • Karen

    This is by FAR the best lemon cheesecake I’ve ever tasted!! I’ve been on LCHF for 2 months and have wasted so much money on ingredients for Keto-friendly desserts that never turn out as I expected. Not this one! It’s amazing!! I used a square 8×8 pan, because I wanted a thicker crust, and added an extra TBS of lemon juice because I’m obsessed with lemon, but otherwise stuck to the recipe. THANKS for the great post. This is my new favorite recipe EVER! 🙂

    Reply to Karen
    • Margo

      My mouth is watering and cannot wait to try this. For me, i would like a crust that does not fall apart, do you have any ideas on how i can achieve this? Might xantham gum help give the crust some chew?

      Reply to Margo
      • Anonymous

        If you take the almond flour to two cups instead of 1.5 it will be more like a normal crust with chew

        Reply to Anonymous
  • Martha Bell

    Great recipe I have made quite a few times! I tweaked the crust by doing the following: 1/2 cup of almond flour, 1/4 cup of roasted and then finely chopped pecans, 2 tablespoons of Swerve.

    Reply to Martha Bell
    • Anonymous

      Is the 2 tablespoons of Swerve instead of the 1 cup of baking stevia?

      Reply to Anonymous
  • Khanh Quynh

    It looks so yummy… Thank you so much <3

    Reply to Khanh Quynh
  • Iz

    Made this today exactly like the recipe says, only I used a 9×13″ metal baking dish. This made the ratio of crust to filling perfect. I put lemon zest on top also. YUM! Thank you for the recipe!

    Reply to Iz
  • Michelle Solomon

    I made this last night and had to substitute lime juice because I didn’t feel like running back to the grocery store. It’s a tasty, mildly tart low carb cheesecake. I had to use an 11 x 15 pan (a 9 x 13 would have been better but it currently has a casserole in it). I would have liked a little more tartness, and felt that the ratio of cheesecake to crust was approximately 1:1. I would double the cheesecake or make half of the recipe for the crust next time. Too much nutty crust makes for a grainy cheesecake. Will attempt again.

    Reply to Michelle Solomon
  • Tirza

    Thank you soooo much for this recipe! I just made it and it’s a HIT!!! I love love love how it came out and will def make it again!

    Reply to Tirza
  • emme

    Do you have a printable recipe, please? Thanks!

    Reply to emme
  • Diane

    Looks great. Plan to make it but will have a thinner crust and save carbs.

    Reply to Diane
    • Debra L

      Hi Diane did u make this recipe using a thinner crust? If so what was the measurements? Thinking about leaving out the crust.Thanks in advance

      Reply to Debra L
  • Tammy

    I’m not sure what baking stevia is. Can you give us a brand to look up or a link to the product you use please? It would be greatly appreciated!

    Reply to Tammy
  • Robyn

    Fantastic recipe. Made it today. So tasty.

    Reply to Robyn
  • Kelseydean

    You nailed it! These are amazing and I’m in love! Curved the sweet tooth in the keto lifestyle. It’s very easy to! Thank you!

    Reply to Kelseydean
  • Khrissy

    Any idea on how much sodium is in these? My boyfriend is on a low/no sodium diet and he loves lemon bars 🙁

    Reply to Khrissy
  • Anonymous

    yum these are tasty!

    Reply to Anonymous
  • Lisa

    Can you use coconut flour or regular instead of almond flour?

    Reply to Lisa
    • Rebecca

      That’s What I wanted to ask. Don’t have almond flour but do have coconut flour.

      Reply to Rebecca
    • Jess G

      I would finely chop almonds and use reg flour to make meaurements.. Would obviously make calories higher and not gluten free, but if u are familiar with how a cheesecake crust would be, then try it.. The topping is what will steal the show, hope this helps

      Reply to Jess G
      • Anonymous

        Definitely not low carb with regular flour! Just saying!

        Reply to Anonymous
  • Cruz Ronning


    Reply to Cruz Ronning
  • Rachel

    It looks great, but I’m with everyone else – what size pan did you use OR what size should we use to get the recommended size bar? Also, if I wanted to use xylitol or sugar, how much should I use in place of the Stevia?

    Reply to Rachel
  • Linda

    This looks yummy – Stevia blends well with lemon.

    Does anyone know what baking stevia is? How is it different from regular stevia? Could you provide a link to where we could get it?

    Thanks! 🙂

    Reply to Linda
    • Anonymous

      brand name truvia. I got mine at walmart anad is available on line. They also have a brwon sugar version.

      Reply to Anonymous
      • joie

        Hi Anonymous,
        Please ignore my last note. I just found what you were referring to at WalMart. Thanks – this is great!

        Reply to joie
      • joie

        Hi there.
        I bout Stevia in powder form at Trader Joes. Is that the same thing?
        It seems like a cup of this would be a LOT!
        I’m confused. Wondering if baking stevia is different than regular stevia?
        Thanks much!

        Reply to joie
  • Christy

    These are ridiculously delicious. Been on the low/ no carb diet for 3 weeks now and this is one of the tastiest recipes I’ve tried. I even brought some in for my co- workers!!! Thanks so much for sharing the recipe!

    Reply to Christy
  • Jeannette

    If I wanted to replace the almond flour with coconut flour any suggestions?

    Reply to Jeannette
  • Dagmar

    I just came accross this, and it looks great.
    I don’t live int he US, so I have some problems with your measurements of the ingredients, since on my side of the pond we tend to not use “package” as a size for baking or cooking.

    your garden variety package of cream cheese is how many grams? or cups? or ounces?

    and I have no idea what baking stevia is…. or how to get it here, even if I liked the stevia taste…. how much sugar (in cups or grams) would be the equivalent for baking stevia?

    please forgive any abuse of your language, I’m not a native speaker, but really appreciate your help.

    Reply to Dagmar
    • Abigail

      A typical package of cream cheese in the US is 8 ounces, so for this recipe (3 packages), you’ll need 24 ounces of cream cheese.

      As for the baking stevia, if she used something like Truvia (a blend of stevia and sugar), you’ll use 1 cup of sugar for every 1/2 cup of stevia in the recipe.

      Hope this helps!

      Reply to Abigail
      • Ana

        Isn’t 3 packages of cream cheese too much? It doesn’t look like 3 packages in the photo :/

        Reply to Ana
      • Anonymous

        681 grams approximately to those who don’t live in USA.

        Reply to Anonymous
  • Shellie

    Making these now. I love the fact they are diet friendly and so easy to make!! Thanks so much for sharing!!

    Reply to Shellie
  • Cady

    These are great! I made a raspberry flavor

    Reply to Cady
  • Barb

    I’ve made these lemon bars numerous times already. I just love them. They are one of my favorites that I’ve come across on Pinterest. I’ve been known to eat the
    whole pan myself cause no one else does low carb in the house. Keep those recipes coming.

    Reply to Barb
  • Pauline A

    Hi there
    What size are the cream cheese packages please?

    Reply to Pauline A
    • monika

      Based on previous comments, the total amount of cream cheese for this recipe is 24 ounces or 681 grams

      Reply to monika
  • Ajm1008

    I used your recipe but made a few tweaks. I do not have Stevia so I substituted granulated Splenda and I used butter in the crust instead of coconut oil. In the filling I used a package of Sugar free lemon jello, I dissolved the jello powder in the pulpy juice of a large lemon and about a Tblsp maybe two of hot water. I zested the rind of the lemon and added it into the filling mixutre as well. Otherwise I followed what you have. This is a great recipe thank you for posting it.

    Reply to Ajm1008
    • Anonymous

      A raspberry cheesecake! That sounds amazing! You are brave! I just bought a jar of Raspberry all fruit jelly. I think I’m gonna use that and make a raspberry cheesecake instead, too. Unless I have a pk of lemon jello..dang…that’s a great idea too. I paint and draw for a living on canvas but you are an artist in the kitchen. Dont ever let anyone tell you you aren’t creative! Using imagination and bravery in the kitchen is harder than anything I’ve ever drawn! You go girl!

      Reply to Anonymous
    • Ashley

      @ajm1008 how much butter did you use instead coconut oil? And the same with the Splenda?


      Reply to Ashley
  • Catherine Goosen

    hi there,
    I’m from South Africa, so need to know what is the size of the packages of cream cheese. I make my own, so will need to weigh it off.

    Reply to Catherine Goosen
    • Anonymous

      One package of cream cheese in the USA is 8oz.
      This recipe requires 24oz of cream cheese

      Reply to Anonymous
    • Anonymous

      How much cream cheese says 3 is that 4 oz size or 8 oz size?

      Reply to Anonymous
    • e

      Typical US cream cheese comes in 8 oz. bars. That would be my guess.

      Reply to e
  • Ashley

    What size pan did you use? Not sure how to double the pan size without knowing the original dimensions. Several have asked with no response…

    Reply to Ashley
  • Pauline

    Just made this and LOVE it! I used 4 tbsp lemon juice because i love citrus but wow amazed with this recipe, it is helping me survive the transition to a ketogenic diet.

    Reply to Pauline
  • Piper

    Seriously, so many of us want to know the size pan that you used. That’s a standard requirement for a recipe. So, what is the size of the pan you used? Please!

    Reply to Piper
  • Anonymous

    Wow, made this for girl’s at work. We started a Weight Loss Challenge
    two weeks ago. Everyone wanted your recipe ! Thanks Loret form Canada

    Reply to Anonymous
  • Jess

    What size pan did you use here (since you said you would use a larger pan)? Thanks!

    Reply to Jess
  • D

    Will you please tell us what size pan you used so we understand what two times the size we should use? 9×13?!!!

    Reply to D
  • Sharon

    This looks Delish!! Thank you for sharing ❤️ Can you please tell me what size dish you would suggest using? I can’t tell from your picture what size dish you used. Thanks for your help!

    Reply to Sharon
  • Mary

    I wanted to try these but I was going to try Swerve sweetener and was wondering if it could be substituted in equal parts for the baking Stevia. Also, would a 13x/9 pan work? Thanks! They look delicious!

    Reply to Mary
  • Barb

    Can u tell me what size pan u used? U never answered that question. And can these be frozen?
    I’ve made these once already and they were fantastic but would like to freeze if possible so I don’t eat the whole pan like I did last time.

    Reply to Barb
  • Sara Lagoni

    OMG! I know I’m going to love this cake. Have to make it tomorrow

    Reply to Sara Lagoni
  • Sarah

    LEMON! yum. So the question is – can I use erythritol instead of Stevia. I am one of the 10% or so that find it extremely bitter.

    Reply to Sarah
  • kendra Ellsworth

    If I used a 9×13 pan would you recommend adjusting the baking time? I’ve not really ever baked cheesecakes and id be scared to over cook and mess it up! Hoping to make these for a party this weekend!

    Reply to kendra Ellsworth
  • Amanda

    This recipe looks wonderful and I look forward to making it! Can you tell me what pan size you used? I’m asking because you mention using a bigger pan, but not sure what you used to begin with. Thanks!


    Reply to Amanda
  • Anonymous

    Do these need to be kept in the fridge?

    Reply to Anonymous
  • katem

    Use only full fat cream cheese for low carb!

    Reply to katem
  • Teresa

    Can it be made without a crust?

    Reply to Teresa
    • Taralynn McNitt

      of course!

      Reply to Taralynn McNitt
      • Anonymous

        On your ingredients list it states 16oz. Of cream cheese. But when reading through your comments, you and everyone else are stating 24oz. I’m really not sure where I’ve missed that other 8oz….

        Reply to Anonymous
      • Debra L

        If I make it w/o the crust do I just follow the recipe but skip the crust section.

        Reply to Debra L
      • Beth

        PLEASE state the size to use! Also can I use xylitol???

        Reply to Beth
  • mkouros

    for low carb, use regular, full fat cream cheese. and what size pan are you supposed to use?

    Reply to mkouros
  • jill

    How does stevia baking blend measure to sugar? I want to use a mix of xylitol and erythritol which measure cup to cup. Thanks! Looks amazing!

    Reply to jill
  • Shannon

    Can you tell me what size pan you used?

    Reply to Shannon
  • Linda Teet

    I’ve never cooked with coconut oil before. I bought a jar; it looks like a solid, almost like Crisco. So, do i use it in the creamy form, or do I melt 1/4 cup yo use? Thanks for your help!!!

    Reply to Linda Teet
  • Marie

    How much cream cheese did you use? Love the recipe though, can’t wait to try them!!! Thank you so much!

    Reply to Marie
    • Taralynn McNitt

      3 packages of 1/3 less fat cream cheese 😀

      Reply to Taralynn McNitt
      • Toni

        Do you use three 8 oz packages of cream cheese.

        Reply to Toni
      • Jess

        We don’t have that brand in Australia! Could you tell me how much each packet weighed so I can figure out the correct amount to use? Really want to try this recipe!

        Reply to Jess
      • Cayce

        How much fat/saturated fat per square?

        Reply to Cayce
  • kiki

    Hi, Thank you for this delicious looking recipe! I would like to try it asap, like now!!!!! But unfortunantly I dont live in the USA so have no idea how much cream cheese you used. Could you please tell me how many grams that is and if not at least in oz so I can convert. I see one person said they used 8oz of marscapone instead, but just want to be sure.

    Reply to kiki
    • Janelle

      A typical block/package of cream cheese in the US is 8 ounces/227 grams each.

      Reply to Janelle
  • Sally

    These look awesome! What size pan did you use?!

    Reply to Sally
  • Vicky

    These look amazing! Pinned and saved!

    Reply to Vicky
  • Sally

    It is killing me to wait 2 hours to cool…the batter tasted yummy…I did use 8 oz of mascarpone…lower salt…and squeezed another half a lemon in there for tang. I was wondering about the pan size…what did you use in the photos and what do you recommend for smaller bars?

    Reply to Sally
  • Krystyna

    I just love you. I use your recipes all the time and have never, ever once been disappointed. I am so glad you are always so willing to share your passion of fitness and cooking/baking with everyone; through that you are able to instill those passions in others, and that is such a wonderful thing. Keep it up! 🙂

    Reply to Krystyna
  • Lia

    I made these last night and dug into them this morning. I hate you because I just ate half the batch! Thank you for the recipe my friend and keep it up!

    Reply to Lia
  • Nikita Khara

    You should try making these with regular cream cheese! The lower fat kind has a lot more carb!!! I think your carb count is probably off :/

    Reply to Nikita Khara
  • Emily

    Hi Tara, these look amazing. Can you say (or did you and I missed it?) what size pan you used so we know what X2 larger would be? So excited I have all these ingredients already!

    Reply to Emily
  • Cindy Baker

    It is a shame some people have to be so hateful. Tara you handle yourself with such class. Easier to kill them with kindness than stoop to their level. I enjoy your blog.

    Reply to Cindy Baker
  • Makki

    I think I found perfect dessert! 🙂 or snack! Thank you!! It is totally out of topic but I am going to order coconut milk and I am not sure which one. Can you recommend me a brand Taralynn? Thank you :-)) have a nice day

    Reply to Makki
  • Ranna

    If I want to use natural stevia extract, not baking stevia, what is the quantity I should use? ? & will it affect the end products consistancy??? Mayday I got the ingredients started!!! Haha

    Reply to Ranna
  • Cara

    Does your 5g carb count include the 2g sugar or is it a total of 7g carbs with both of them together?

    Reply to Cara
  • Ash

    Question! In the beginning you said to preheat the oven to 350 but then it said to bake the crust for 20 mins at 325. Just wondering which one I should use? Do I use the same temperature for the crust and the cheesecake part? But then again I have these in the oven right now soooo good luck to me! haha!

    Reply to Ash
  • Rachel

    I love those dishes, Taralynn! Blue is my favorite color. Where did you get them?

    Reply to Rachel
  • Rebecca

    Fantastic job on the photos! I just want to stick a fork and take a bite out of one of those bars!!! YUM, can’t wait to make these !! Love that they are no added sugar, low carb, and high in protein and fiber!

    Great post Tara!! Keep it up girlfriend! XO

    Reply to Rebecca
  • Emily

    Do you know how much fat these have? I know almonds have healthy fats but I eat very low amounts of fat, so I’m nervous about the almond flour (even though almond flour tastes DELISH in anything)

    Reply to Emily
  • ML Bishop

    It would be so cute to top these with blueberries and strawberries for a July 4th party! Recipe looks awesome, thanks!

    Reply to ML Bishop
  • Kams

    I’m not huge on lemony things but I think I would actually like this! Yummy!

    Reply to Kams
  • Melanie

    Yum! I know what I’m making for my next dessert 🙂 These look awesome!

    Reply to Melanie
  • Kimber

    Those look fantastic!

    Reply to Kimber
  • Kim

    My god you’re an idiot.. Stevia “baking blend” has real sugar in it… So these aren’t sugar free like you claim… Do a little research before false advertising for clicks cunt

    Reply to Kim
    • Kim

      Ew you’re a nasty &itch!

      Reply to Kim
    • Elizabeth

      Wow Kim, really? I think it goes to reason (with most reasonable people) that the recipe is intended to be low carb/sugar. In the same way that “decaf” actually has a little caffeine. To slam someone as rudely and inappropriately as you have here is way inappropriate and uncalled for. Do a little research yourself and come up with a truly non-sugar alternative if you want. Whatev. In the meantime, try the recipe. It’s good. Clearly you appear to be a little “hangry”.

      Reply to Elizabeth
    • Ann

      So Kim, I think you’ve just proven that you’re the idiot, if you read the post she doesn’t claim that it’s sugar free and shows that it contains 2 grams of sugar. And, ya, it truly takes an idiot to use the inappropriate words you decided to use in a public forum. Go back in your dark hole and hide, where idiots should be.

      Reply to Ann
    • Anonymous

      Kim- you are rude. Spew your negativity in a journal instead of in the comments.

      Reply to Anonymous
    • Kellie

      Wow…go easy Kim….just saying…

      Reply to Kellie
    • Anonymous

      Overreact much?

      Reply to Anonymous
    • Barbie

      And you’re a bitch.

      Reply to Barbie
    • Anonymous

      Kim, was that really necessary.

      Reply to Anonymous
    • Anonymous

      And she didn’t say BAKING BLEND ,ding dong and you can use a cup of stevia. AND she used the words “low sugar”. Ehat is WRONG with you talking like this. If ya dont like this page then go make your own and try to find out if you have any cooking skills of your own.

      Reply to Anonymous
    • Anonymous

      It is such a shame you left this reply in such an ugly way. I had a question about stevia baking blend…which you answered. I don’t understand why you have to be so foul. The title says low carb…not sugar free. Keep your issues between yourself and your therapist.

      Reply to Anonymous
    • Anonymous

      Your language is totally inappropriate and unnecessary. You can get the point across without being rude and crude.

      Reply to Anonymous
    • Anonymous

      OH Kim…do you kiss your gramma with that mouth ?? Unnecessarily harsh

      Reply to Anonymous
    • Tonya

      your response sounds really mature

      Reply to Tonya
    • T

      Wow! There is a way to say things and a way not to…. Your comment would be the improper way just in case you were wondering…

      Reply to T
    • spainrain

      you’re a bully and a cunt. go walk into moving traffic. do YOU have a blog? do YOU know how to help people bake healthy? Didn’t think so. Move on to a chat room for angry assholes.


      Reply to spainrain
    • Anonymous

      Kim..you need meds and anger mgmt classes.

      Reply to Anonymous
    • Anonymous

      You need meds and anger mgmt classes.

      Reply to Anonymous
    • Anonymous

      So unnecessary

      Reply to Anonymous
    • emily

      Pathetic, Kim

      Reply to emily
    • Teresa

      I truly hope you don`t eat with that dirty mouth!

      Reply to Teresa
    • Jane

      Wow, you’re an idiot. On most products that have less than 5gs of sugar, they are allowed to put 0g of sugar on the products.. so yah..

      Reply to Jane
    • Jacklyn

      I bet you wouldn’t say things like that to someone’s face….coward!!
      Such a “Big girl” hiding behind that computer screen huh.

      Taralynn these bars look delish! I just got all the ingredients yesterday and am excited to try them! Hopefully they last more than a couple days at my house lol! 🙂

      Reply to Jacklyn
    • Katie

      No where on her post does it say “Sugar Free,” so I have no idea where you got that from. It says “low sugar,” which it is, and “no sugar added,” because there isn’t any added. Stop attacking someone for no reason, especially someone who is just sharing her passions and writing with the world. Women shouldn’t put other women down! We need to support each other.
      Keep on shining Taralynn, you’re awesome.

      Reply to Katie
    • Karla

      What is the point of calling her a nasty name? She is not the one that looks like an “idiot” here. Lift people up, don’t put them down.

      Reply to Karla
    • jvanadium

      You are a spiteful bitch. Go throw your negativity elsewhere.

      Reply to jvanadium
    • Kams

      Get therapy. Seriously. Or just stop coming to this blog.

      Reply to Kams
    • Callie

      Wow…there is only .5g of sugar per 1tsp of baking stevia, she used 1 cup which = 48 tsps and a max of 24g sugar for the ENTIRE batch. If you eat 1/24th of the batch then you will likely be getting less than one gram of sugar from the stevia in one serving. How about you do your research.

      Reply to Callie
      • Cassie

        So if you wanted to use pure stevia should you lessen the amount since it’s sweeter than sugar?

        Reply to Cassie
    • Taralynn McNitt


      Reply to Taralynn McNitt
      • Anonymous

        We are making them now, but we used truvia instead hope is tastes as good.

        Reply to Anonymous
      • Mission

        Keep doing what your doing, We appreciate something new to try!

        Reply to Mission
      • Emily

        Thank you for this wonderful recipe, Taralynn. I’m making these right now for my family. Don’t let the negative replies bother you, You have an awesome talent in sharing your great recipes with others.
        Have blessed day!

        Reply to Emily
  • Cassie

    What a delicious and guilt-free recipe!! I LOVE lemon bars!

    Reply to Cassie
  • Haylee

    Yummm!! My mom is a huge fan of lemon & cheesecake so I will definitely be making these for her!!

    Reply to Haylee
  • Linda @ The Fitty

    I think the hardest part ever is to wait for the food to cool.I just want to dig in! Will this work at ricotta too, maybe?

    Reply to Linda @ The Fitty
  • Mary Sokolowski

    oooh can’t wait to try this!!

    Word of advice to anyone who also will be attempting to make this: use pure stevia extract, not just any product calling itself stevia! A lot of the products contain filler ingredients, in which case you may be better off using regular sugar unless you’re diabetic 🙂 if the price seems too good to be true, it probably isn’t pure stevia extract!

    Reply to Mary Sokolowski
    • Amanda

      What it the conversation of Baking stevia to liquid stevia? and would it have been the same measurement of baking stevia and pure stevia extract?

      Reply to Amanda
  • Emily Weir

    I’ve been craving citrus flavored desserts lately so I’ll have to try these next! They don’t look like they’d be too heavy either, which is always an added benefit for the summer months 🙂

    Reply to Emily Weir
  • Belen`

    Is the nutrition information you posted for 1 serving being the 24 pieces you mentioned the recipe actually called for or is it one serving of the 12 pieces you made?

    Reply to Belen`
    • Lacey

      Do you think these would freeze well? I thought I could wrap them up for a occasional treat.

      Reply to Lacey
    • Aileen L

      Hi, is there a way you could post a printable version, please?. Thank you.

      Reply to Aileen L
    • Taralynn McNitt

      for 1 piece of 24

      Reply to Taralynn McNitt
      • Tamisha

        I really think Swerve is a far better sugar substitute then Stevia. It’s difficult to taste the difference between Swerve and sugar. I have tried Stevia before and ended up trashing the dessert because I couldn’t handle the aftertaste. I made this dessert as a no bake version with a homemade lemon custard to mix with the cream cheese and it was Delish. My boyfriend had a hard time believing that is was low carb.

        I love to eat desserts so for me I would rather pay more for Swerve that pretty much taste like sugar then have the aftertaste of Stevia. It reminds me of Nutrasweet.

        Reply to Tamisha
        • Candi

          Would I use the same amount of swerve as stevia?

          Reply to Candi
      • Anonymous

        Is that 5g of net carbs?

        Reply to Anonymous

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