Low-Carb Lemon Cheesecake Bars
Welcome to the most popular recipe on my blog! These Lemon Cheesecake Bars have been tried and tested by so many of you, and I absolutely love seeing all of your recipe photos! I’ve just updated this post and added a printable version to make it easier for you to follow along. These bars are not only incredibly delicious, but they’re also low-carb and sugar-free, making them a guilt-free treat. I hope you enjoy making and indulging in these delectable lemon cheesecake bars!
1 bar of these delicious lemon cheesecake bars packs in just 165 calories, with only 5g of carbs, 3g of fiber, 2g of sugar, and a whopping 8g of protein! A guilt-free indulgence that’s perfect for satisfying your sweet tooth without derailing your healthy eating goals.
I could come up with a whole story and an excuse for why I baked these bars, but the truth is, there was no special occasion. I felt like baking for the sheer love of it. However, I did choose these bars for a reason. Everyone around me seems to adore cheesecake and lemon desserts. Personally, I’m more of a chocolate or cake person, so cheesecake isn’t exactly my top choice. But I couldn’t resist the temptation to experiment with this classic flavor combination and create something special for my loved ones. Sometimes, the joy of baking comes from simply indulging in our creative impulses and treating ourselves and our loved ones to something delicious, even without a particular reason or occasion.
When I was contemplating what to bake, I had a few constraints in mind. Whatever I whipped up had to be low carb and low sugar, to align with my dietary preferences. I could have easily gone for a rich chocolate cake or a dessert that I personally adore, but I didn’t want to have those tempting treats lying around the house, teasing me incessantly. I knew I could enjoy the lemon bars in moderation, savoring each bite like a normal human being, but a chocolate dessert would disappear in a flash, leaving no trace behind. So, I decided to go for a healthier option with these lemon cheesecake bars, which are low carb and sugar-free, yet still incredibly delicious. It’s all about finding the right balance between indulgence and mindful eating, and these bars fit the bill perfectly.
A few weeks back, I shared a scrumptious low-carb cheesecake recipe and mentioned that it would be amazing with an almond flour crust. Well, that idea stayed with me, and it sparked the inspiration for this delightful dessert. I couldn’t resist the thought of combining the creamy richness of cheesecake with the nutty goodness of an almond flour crust. The result? Pure culinary bliss! The crust adds a deliciously crunchy texture and a subtle almond flavor that perfectly complements the creamy, tangy cheesecake filling. It’s amazing how a simple idea can lead to such a delectable creation in the kitchen. Inspiration truly is the key to culinary creativity!
Low Carb Lemon Cheesecake Bars
Ingredients
- 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)
Instructions
- 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!
Notes
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.
Reasons Why You Will LOVE these Low Carb Lemon Cheesecake Bars
- Perfect for Low Carb Diets: These lemon cheesecake bars are ideal for those following a low carb lifestyle. They are made with almond flour crust and are low in sugar, making them a guilt-free treat that fits well with a low carb diet.
- Delightfully Tangy and Creamy: The tangy lemon flavor paired with the creamy cheesecake filling is a match made in dessert heaven. The tanginess of the lemon cuts through the richness of the cheesecake, creating a balanced and delightful taste that will leave your taste buds begging for more.
- Easy to Make: These bars are simple and easy to make, which makes them a perfect recipe to share on your blog. With just a few basic ingredients and minimal prep time, you can whip up these delicious bars in no time.
- Versatile and Customizable: These lemon cheesecake bars are highly versatile, allowing you to customize them to your liking. You can adjust the sweetness level, add extra lemon zest for more tang, or even swirl in some raspberry sauce for an added burst of flavor. Your readers will appreciate the flexibility and creative options this recipe offers.
- Crowd-Pleasing Dessert: Lemon cheesecake bars are a universally loved dessert that is sure to be a hit at any gathering or event. Whether it’s a potluck, a party, or a simple family gathering, these bars will impress and satisfy the taste buds of everyone who tries them.
- Beautiful Presentation: The bright yellow color of the lemon bars and the smooth, creamy texture of the cheesecake filling make for an attractive and eye-catching dessert. Your readers will love the visual appeal of these bars, and they will be more likely to share and pin your recipe on social media for others to see.
- Suitable for Various Occasions: Lemon cheesecake bars are versatile enough to be served on various occasions, such as brunches, afternoon teas, picnics, or as a refreshing summer dessert. This versatility allows you to feature these bars in different contexts and attract a wider audience to your blog.
- Healthier Dessert Option: As a low carb and low sugar dessert, these lemon cheesecake bars offer a healthier alternative to traditional high-sugar, high-carb desserts. They are a great option for those looking to indulge in a sweet treat without the excessive sugar and carb content, making them a perfect fit for health-conscious readers.
- Printable Recipe Version: If you provide a printable version of the recipe on your blog, it can be a convenient and practical resource for your readers. It allows them to easily follow the recipe and recreate the delicious lemon cheesecake bars in their own kitchen.
- Popular Recipe: Lemon cheesecake bars are a classic dessert that has been loved by many for generations. By featuring this popular recipe on your blog, you are likely to attract more readers and generate increased traffic to your site.
Sure! Here are some common low-carb ingredients you can use in cheesecake recipes:
- Almond flour or coconut flour for the crust instead of regular flour.
- Sugar substitutes such as stevia, erythritol, or monk fruit sweetener instead of regular sugar.
- Cream cheese or Greek yogurt for the filling, which are typically low in carbs.
- Eggs as the binding agent, which are low in carbs and provide structure to the cheesecake.
- Lemon or lime juice for flavoring, which are low in carbs and add a tangy twist to the cheesecake.
- Heavy cream or coconut cream for richness and creaminess, which are low in carbs compared to milk or other dairy alternatives.
- Vanilla extract or other low-carb flavor extracts to enhance the taste of the cheesecake.
- Fresh berries or nuts as toppings, which can add texture, flavor, and nutrition without adding too many carbs.
These ingredients can help you create a delicious and satisfying low-carb cheesecake that fits into your low-carb or keto lifestyle.
Eating a low-carb diet can be healthy for several reasons:
- Weight management: A low-carb diet can be effective for weight management, as it can help reduce overall caloric intake and promote weight loss. By limiting the intake of carbohydrates, the body is forced to burn stored fat for energy, leading to potential weight loss and improved body composition.
- Blood sugar control: A low-carb diet can be beneficial for individuals with diabetes or those at risk of developing diabetes, as it can help regulate blood sugar levels. By reducing the intake of carbohydrates, which are converted into sugar in the body, blood sugar spikes can be minimized, leading to improved blood sugar control and reduced insulin resistance.
- Heart health: A low-carb diet that is rich in healthy fats, such as those from nuts, seeds, avocados, and fatty fish, can be beneficial for heart health. This type of diet can help increase levels of HDL (good) cholesterol and reduce levels of LDL (bad) cholesterol, which can help lower the risk of heart disease.
- Improved digestion: Many low-carb diets encourage the consumption of whole foods, including vegetables, nuts, seeds, and healthy fats, which can be beneficial for gut health and digestion. These foods are often high in fiber, which can promote regular bowel movements, improve gut bacteria balance, and support overall digestive health.
- Reduced inflammation: Some research suggests that a low-carb diet may help reduce inflammation in the body. Inflammation is believed to play a role in various chronic conditions, such as heart disease, diabetes, and certain types of cancer. By limiting the intake of processed carbohydrates and sugar, a low-carb diet may help reduce inflammation and promote overall health.
It’s important to note that individual nutritional needs and health goals may vary, and a low-carb diet may not be suitable for everyone. It’s always recommended to consult with a healthcare provider or a registered dietitian before making significant changes to your diet to ensure it is safe and appropriate for your specific needs.
If you’re a fan of tangy lemon and rich cheesecake, you won’t be able to resist these delectable treats! And the best part? They’re also gluten-free! I’m already thinking of experimenting with a chocolate whipped topping to pair with the crust again.
1 bar of these delicious lemon cheesecake bars packs in just 165 calories, with only 5g of carbs, 3g of fiber, 2g of sugar, and a whopping 8g of protein! A guilt-free indulgence that’s perfect for satisfying your sweet tooth without derailing your healthy eating goals.
Recipe makes 24
YOU MAY ALSO LIKE…
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?
for 1 piece of 24
Is that 5g of net carbs?
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.
Would I use the same amount of swerve as stevia?
Hi, is there a way you could post a printable version, please?. Thank you.
Do you think these would freeze well? I thought I could wrap them up for a occasional treat.
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 🙂
They are very light!
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!
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?
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?
I agree! & I’ve never made anything with ricotta! You could try!
Yummm!! My mom is a huge fan of lemon & cheesecake so I will definitely be making these for her!!
Let me know how she likes them!
What a delicious and guilt-free recipe!! I LOVE lemon bars!
Then you’ll love these!
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
Wonderful.
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!
Keep doing what your doing, We appreciate something new to try!
We are making them now, but we used truvia instead hope is tastes as good.
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.
So if you wanted to use pure stevia should you lessen the amount since it’s sweeter than sugar?
Get therapy. Seriously. Or just stop coming to this blog.
You are a spiteful bitch. Go throw your negativity elsewhere.
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.
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.
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! 🙂
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..
I truly hope you don`t eat with that dirty mouth!
Pathetic, Kim
So unnecessary
You need meds and anger mgmt classes.
Kim..you need meds and anger mgmt classes.
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.
THANK YOU TARALYNN! I LOVE ALL YOUR RECIPES. TOO BAD THE WORLD IS FULL OF SCUM LIKE KIM.
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…
your response sounds really mature
OH Kim…do you kiss your gramma with that mouth ?? Unnecessarily harsh
Your language is totally inappropriate and unnecessary. You can get the point across without being rude and crude.
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.
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.
Kim, was that really necessary.
And you’re a bitch.
Overreact much?
Wow…go easy Kim….just saying…
Kim- you are rude. Spew your negativity in a journal instead of in the comments.
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.
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”.
Ew you’re a nasty &itch!
Those look fantastic!
Yum! I know what I’m making for my next dessert 🙂 These look awesome!
I’m not huge on lemony things but I think I would actually like this! Yummy!
If you don’t like lemon, try it with a vanilla! or almond extract!
Hey! Lovely recipe but I have a question. We find cheese cream in little boxes of 220 grams. How many do I need for this?? Will be waiting for your answer. Thanks a lot!
American Cream Cheese packages are 8oz (226 grams) each. This recipes used 3 packages. Good luck.
Using some jam or berry puree might work too!
It would be so cute to top these with blueberries and strawberries for a July 4th party! Recipe looks awesome, thanks!
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)
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
Thanks Rebecca!!!!
What size pan did you use and did you grease the pan
Taralynn!
These are baking as I type but eeks! The recipe calls for 16oz of cream cheese, that’s two 8 oz packages. But I have seen where you type 3 packages??
Please advise
Having a meeting here…
It’s 2 packages.
I love those dishes, Taralynn! Blue is my favorite color. Where did you get them?
You’ll never believe this but…I picked up the entire 8 piece set of those plates, cups, and saucers at a flea market all for $10
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!
Ahhh sorry 325:)!!
Does your 5g carb count include the 2g sugar or is it a total of 7g carbs with both of them together?
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
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
SOdelicious brand and Silk are my two favorites for coconut milk! Also, Wholefoods 365 has a great brand. 🙂
Thank you so much 🙂
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.
Thanks Cindy!
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!
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 :/
I didn’t use the fat free just the lower fat and it had less than a gram of carbs per serving.
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!
Thanks Lia!! So glad you loved them 🙂
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! 🙂
Thanks Krystyna!
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?
How did it taste with the mascarpone!?
These look amazing! Pinned and saved!
These look awesome! What size pan did you use?!
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.
A typical block/package of cream cheese in the US is 8 ounces/227 grams each.
How much cream cheese did you use? Love the recipe though, can’t wait to try them!!! Thank you so much!
3 packages of 1/3 less fat cream cheese 😀
How much fat/saturated fat per square?
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!
Do you use three 8 oz packages of cream cheese.
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!!!
Measure it before you microwave it 🙂
Can you tell me what size pan you used?
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!
for low carb, use regular, full fat cream cheese. and what size pan are you supposed to use?
Can it be made without a crust?
of course!
PLEASE state the size to use! Also can I use xylitol???
If I make it w/o the crust do I just follow the recipe but skip the crust section.
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….
Use only full fat cream cheese for low carb!
Do these need to be kept in the fridge?
YES, definitely keep in fridge.
Taralynn,
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!
Amanda
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!
Thanks!
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.
I do, too, Sarah! 😛
I use Swerve, which is erythritol. It was delicious!
OMG! I know I’m going to love this cake. Have to make it tomorrow
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.
Thanks
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!
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!
Will you please tell us what size pan you used so we understand what two times the size we should use? 9×13?!!!
What size pan did you use here (since you said you would use a larger pan)? Thanks!
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
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!
The recipe says to use a 9 x 13 pan
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.
What size pan did you use?
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…
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.
Typical US cream cheese comes in 8 oz. bars. That would be my guess.
How much cream cheese says 3 is that 4 oz size or 8 oz size?
One package of cream cheese in the USA is 8oz.
This recipe requires 24oz of cream cheese
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.
@ajm1008 how much butter did you use instead coconut oil? And the same with the Splenda?
Thanks!
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!
Hi there
What size are the cream cheese packages please?
Based on previous comments, the total amount of cream cheese for this recipe is 24 ounces or 681 grams
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.
Almond flour?? where can I found this flour
Wegmans
Amazon prime 2 days I buy Anthony’s
These are great! I made a raspberry flavor
Making these now. I love the fact they are diet friendly and so easy to make!! Thanks so much for sharing!!
Hi,
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.
thanks
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!
681 grams approximately to those who don’t live in USA.
Isn’t 3 packages of cream cheese too much? It doesn’t look like 3 packages in the photo :/
If I wanted to replace the almond flour with coconut flour any suggestions?
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!
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! 🙂
brand name truvia. I got mine at walmart anad is available on line. They also have a brwon sugar version.
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!
Hi Anonymous,
Please ignore my last note. I just found what you were referring to at WalMart. Thanks – this is great!
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?
on the
recipe it says 9×13
cool
Can you use coconut flour or regular instead of almond flour?
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
Definitely not low carb with regular flour! Just saying!
That’s What I wanted to ask. Don’t have almond flour but do have coconut flour.
yum these are tasty!
Any idea on how much sodium is in these? My boyfriend is on a low/no sodium diet and he loves lemon bars 🙁
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!
Fantastic recipe. Made it today. So tasty.
Thanks!!
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!
Looks great. Plan to make it but will have a thinner crust and save carbs.
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
Do you have a printable recipe, please? Thanks!
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!
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.
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!
It looks so yummy… Thank you so much <3
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.
Is the 2 tablespoons of Swerve instead of the 1 cup of baking stevia?
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! 🙂
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?
If you take the almond flour to two cups instead of 1.5 it will be more like a normal crust with chew
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. ?
How much weight is tub of cream cheese where you come from?
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 ??
DO YOU HAVE A PRINTABLE VERSION OF THIS RECIPE?
Do you have a printable version?
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.
big thanks!!!
what size are the cream cheese packages? 3 oz or 8 oz?
8
thanks
The baking Stevia? I have individual packs how many would I use? Please let me know.
So yummy. Everyone loves it!
Great post! Have nice day ! 🙂
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!
Great post!
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.
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.
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!
YES!:D
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
I was wondering the same!
Did you try with coconut flour? It’s so hard to find a good dessert when you have a nut allergy 😭
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
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
I was hoping to make these today and forgot the coconut oil. Can you use any vegetable oil in it’s place?
If I have the recipe will a 8×8 dish be ok? Also would I have to adjust cooking times?
Many thanks
Could I use raspberries? Just want to try a different fruit. Loved the lemon though 🙂
That sounds so good!
Agreed! Why is it so hard to be nice.
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.
There is a print button just above where the recipe starts. Click it and it will only print the recipe not the whole page
There is a print button just above where the recipe starts. Click it and it will only print the recipe not the whole page
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!
Wow, great job Taralynn! What a great recipe and looks so delish!
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! 🙂
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?
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?
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
I put my sweetener in the blender and turn it into a powder so it isn’t grainy…Hope this helps 😀
Swerve also comes in a confectioners (powdered) version.
You could powder your swerve.( with a nutri-bullet)
I used Swerve icing sugar. The texture was nice and smooth. You can find Swerve Icing Sugar on Amazon
You can get Swerve or erythritol in a confectioners sugar form. That gets rid of the grainy texture.
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!!
hi karen,
my daughter can’t eat lemon so what is lilikoi juice ?
thanks Chris
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
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:)
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.
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!
I get my almond flour at costco
Could you swap the almond flour for coconut flour??
She said it was her topping, not the crust which has the almond flour in it.
How would you make this chocolate whip topping?
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?
Mine was too, so I went ahead and added more cream cheese to thicken it up as it looks in pic.
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.
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 🙂
Just made them and they are absolutely fabulous!
How much fat per serving?
How many grams of fat are in one serving?
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
Hi, Can I use ricotta in place of cream cheese?
How would you incorporate lemon essential oils into this?
I am new to all low carb and essential oils… I have DoTerra digestible stuff…
Thanks!
Perfect for coffee or hot chocolate! Oh this looks satisfying and refreshing. Many thanks for sharing this recipe.
Can I replace the coconut oil with melted butter?
Yes!