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! 
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
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!
Recipe Notes
Calories 165, 5g carbs, 3g fiber, 2g sugar, & 8 g protein!
Makes 24
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.
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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Comments
Amber
September 26, 2019
Perfect for coffee or hot chocolate! Oh this looks satisfying and refreshing. Many thanks for sharing this recipe.
Dina
July 16, 2019
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!
Christopher Grove
April 4, 2019
Hi, Can I use ricotta in place of cream cheese?
Mary
March 31, 2019
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
Caitlin
December 7, 2018
How many grams of fat are in one serving?
Anonymous
September 9, 2018
How much fat per serving?
Graviola
June 27, 2018
Just made them and they are absolutely fabulous!
Ptulip
June 18, 2018
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.
Lee Anderson
July 26, 2018
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 🙂
Annette P.
June 11, 2018
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?
Anonymous
July 4, 2018
Mine was too, so I went ahead and added more cream cheese to thicken it up as it looks in pic.
AMANDA ASBELL
May 30, 2018
Could you swap the almond flour for coconut flour??
Anonymous
June 23, 2018
She said it was her topping, not the crust which has the almond flour in it.
Dee
May 4, 2019
How would you make this chocolate whip topping?
Michele
May 24, 2018
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!
Virginia
November 21, 2018
I get my almond flour at costco
April
May 23, 2018
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:)
Christy Burford
May 27, 2018
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.
Jessika
May 17, 2018
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
Karen
May 16, 2018
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!!
Chris Jardine
May 25, 2018
hi karen,
my daughter can’t eat lemon so what is lilikoi juice ?
thanks Chris
Jessica
April 23, 2018
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
Anonymous
September 15, 2018
You can get Swerve or erythritol in a confectioners sugar form. That gets rid of the grainy texture.
Anonymous
August 22, 2018
I used Swerve icing sugar. The texture was nice and smooth. You can find Swerve Icing Sugar on Amazon
Beverly Hamilton
August 9, 2018
You could powder your swerve.( with a nutri-bullet)
Bobbie
July 3, 2018
Swerve also comes in a confectioners (powdered) version.
Anonymous
April 28, 2018
I put my sweetener in the blender and turn it into a powder so it isn’t grainy…Hope this helps 😀
Jessica
April 23, 2018
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?
Jessica
April 23, 2018
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?
Missy
April 1, 2018
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! 🙂
Gian
March 19, 2018
Wow, great job Taralynn! What a great recipe and looks so delish!
Ioana
February 21, 2018
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!
Carol
January 15, 2018
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.
Andra
May 12, 2019
There is a print button just above where the recipe starts. Click it and it will only print the recipe not the whole page
Anonymous
May 12, 2019
There is a print button just above where the recipe starts. Click it and it will only print the recipe not the whole page
Manners, Please.
February 3, 2018
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.
Judge Judy
February 7, 2019
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.
Rebecca
February 11, 2018
Agreed! Why is it so hard to be nice.
Monica
February 10, 2018
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!
Taralynn McNitt
February 10, 2018
YES!:D
Patty Ziegler
April 7, 2019
Could I use raspberries? Just want to try a different fruit. Loved the lemon though 🙂
Taralynn McNitt
April 7, 2019
That sounds so good!
Diane
April 6, 2018
If I have the recipe will a 8×8 dish be ok? Also would I have to adjust cooking times?
Many thanks
Debbie Bell
March 24, 2018
I was hoping to make these today and forgot the coconut oil. Can you use any vegetable oil in it’s place?
Lezlie Miller
March 4, 2018
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
brittany d
February 21, 2018
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
Jennifer
April 17, 2018
Did you try with coconut flour? It’s so hard to find a good dessert when you have a nut allergy 😭
Lita
August 7, 2018
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
Sam Davis
March 13, 2018
I was wondering the same!
ane
September 19, 2017
Great post!
Amanda
September 17, 2017
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!
Thomas
September 15, 2017
Great post! Have nice day ! 🙂
Anonymous
July 27, 2017
So yummy. Everyone loves it!
Betsy
June 17, 2017
Do you have a printable version?
Ana
June 19, 2017
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.
Anonymous
February 21, 2018
The baking Stevia? I have individual packs how many would I use? Please let me know.
ANGELA
June 30, 2017
big thanks!!!
Dianne
November 5, 2017
what size are the cream cheese packages? 3 oz or 8 oz?
Dianne
November 5, 2017
thanks
Taralynn McNitt
November 5, 2017
8
NANCY
May 27, 2017
DO YOU HAVE A PRINTABLE VERSION OF THIS RECIPE?
Andrea
May 16, 2017
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 ??
Christina Latu
May 15, 2017
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. ?
Anonymous
August 26, 2017
How much weight is tub of cream cheese where you come from?
Karen
March 7, 2017
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! 🙂
Margo
May 6, 2017
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?
Anonymous
July 25, 2017
If you take the almond flour to two cups instead of 1.5 it will be more like a normal crust with chew
Martha Bell
March 6, 2017
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.
Anonymous
April 23, 2017
Is the 2 tablespoons of Swerve instead of the 1 cup of baking stevia?
Khanh Quynh
February 22, 2017
It looks so yummy… Thank you so much <3
Iz
December 31, 2016
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!
Michelle Solomon
December 16, 2016
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.
Tirza
December 4, 2016
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!
emme
November 7, 2016
Do you have a printable recipe, please? Thanks!
Diane
October 10, 2016
Looks great. Plan to make it but will have a thinner crust and save carbs.
Debra L
October 29, 2016
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
Tammy
October 8, 2016
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!
Robyn
October 1, 2016
Fantastic recipe. Made it today. So tasty.
Thanks!!
Kelseydean
September 22, 2016
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!
Khrissy
September 14, 2016
Any idea on how much sodium is in these? My boyfriend is on a low/no sodium diet and he loves lemon bars 🙁
Anonymous
August 18, 2016
yum these are tasty!
Lisa
August 18, 2016
Can you use coconut flour or regular instead of almond flour?
Rebecca
August 21, 2017
That’s What I wanted to ask. Don’t have almond flour but do have coconut flour.
Jess G
March 2, 2017
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
Anonymous
September 26, 2017
Definitely not low carb with regular flour! Just saying!
Cruz Ronning
August 2, 2016
cool
Rachel
July 27, 2016
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?
Anonymous
November 21, 2016
on the
recipe it says 9×13
Linda
July 22, 2016
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! 🙂
Anonymous
December 4, 2016
brand name truvia. I got mine at walmart anad is available on line. They also have a brwon sugar version.
joie
December 11, 2016
Hi Anonymous,
Please ignore my last note. I just found what you were referring to at WalMart. Thanks – this is great!
joie
December 11, 2016
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!
Christy
July 21, 2016
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!
Jeannette
July 21, 2016
If I wanted to replace the almond flour with coconut flour any suggestions?
Dagmar
July 20, 2016
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
Abigail
August 3, 2016
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!
Ana
October 26, 2016
Isn’t 3 packages of cream cheese too much? It doesn’t look like 3 packages in the photo :/
Anonymous
August 5, 2016
681 grams approximately to those who don’t live in USA.
Shellie
July 19, 2016
Making these now. I love the fact they are diet friendly and so easy to make!! Thanks so much for sharing!!
Cady
July 17, 2016
These are great! I made a raspberry flavor
Barb
June 23, 2016
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.
Anonymous
April 18, 2017
Almond flour?? where can I found this flour
Dawn
August 27, 2018
Amazon prime 2 days I buy Anthony’s
Anonymous
May 7, 2017
Wegmans
Pauline A
June 14, 2016
Hi there
What size are the cream cheese packages please?
monika
August 22, 2017
Based on previous comments, the total amount of cream cheese for this recipe is 24 ounces or 681 grams
Ajm1008
June 4, 2016
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.
Anonymous
July 18, 2017
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!
Ashley
June 12, 2016
@ajm1008 how much butter did you use instead coconut oil? And the same with the Splenda?
Thanks!
Catherine Goosen
June 2, 2016
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.
Anonymous
October 12, 2017
One package of cream cheese in the USA is 8oz.
This recipe requires 24oz of cream cheese
Anonymous
December 9, 2016
How much cream cheese says 3 is that 4 oz size or 8 oz size?
e
July 17, 2016
Typical US cream cheese comes in 8 oz. bars. That would be my guess.
Ashley
May 30, 2016
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…
Pauline
May 19, 2016
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.
Tracy
May 28, 2016
What size pan did you use?
Piper
May 16, 2016
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!
Anonymous
September 15, 2016
The recipe says to use a 9 x 13 pan
Anonymous
May 13, 2016
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
Jess
May 8, 2016
What size pan did you use here (since you said you would use a larger pan)? Thanks!
D
April 27, 2016
Will you please tell us what size pan you used so we understand what two times the size we should use? 9×13?!!!
Sharon
April 12, 2016
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!
Mary
March 25, 2016
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!
Barb
March 25, 2016
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
Sara Lagoni
March 22, 2016
OMG! I know I’m going to love this cake. Have to make it tomorrow
Sarah
March 18, 2016
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.
Anonymous
May 24, 2018
I use Swerve, which is erythritol. It was delicious!
Marsha
August 20, 2016
I do, too, Sarah! 😛
kendra Ellsworth
March 8, 2016
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!
Amanda
March 3, 2016
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
Anonymous
February 22, 2016
Do these need to be kept in the fridge?
Donna
October 16, 2016
YES, definitely keep in fridge.
katem
February 22, 2016
Use only full fat cream cheese for low carb!
Teresa
February 17, 2016
Can it be made without a crust?
Taralynn McNitt
February 17, 2016
of course!
Anonymous
April 17, 2018
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….
Debra L
October 29, 2016
If I make it w/o the crust do I just follow the recipe but skip the crust section.
Beth
September 7, 2016
PLEASE state the size to use! Also can I use xylitol???
mkouros
February 9, 2016
for low carb, use regular, full fat cream cheese. and what size pan are you supposed to use?
jill
February 6, 2016
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!
Shannon
February 4, 2016
Can you tell me what size pan you used?
Linda Teet
January 12, 2016
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!!!
Taralynn McNitt
January 12, 2016
Measure it before you microwave it 🙂
Marie
December 20, 2015
How much cream cheese did you use? Love the recipe though, can’t wait to try them!!! Thank you so much!
Taralynn McNitt
December 21, 2015
3 packages of 1/3 less fat cream cheese 😀
Toni
September 30, 2016
Do you use three 8 oz packages of cream cheese.
Jess
March 13, 2016
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!
Cayce
January 6, 2016
How much fat/saturated fat per square?
kiki
November 20, 2015
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.
Janelle
January 3, 2016
A typical block/package of cream cheese in the US is 8 ounces/227 grams each.
Sally
October 23, 2015
These look awesome! What size pan did you use?!
Vicky
September 28, 2015
These look amazing! Pinned and saved!
Sally
September 2, 2015
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?
Taralynn McNitt
September 28, 2015
How did it taste with the mascarpone!?
Krystyna
May 19, 2015
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! 🙂
Taralynn McNitt
June 17, 2015
Thanks Krystyna!
Lia
May 15, 2015
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!
Taralynn McNitt
May 15, 2015
Thanks Lia!! So glad you loved them 🙂
Nikita Khara
May 14, 2015
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 :/
Taralynn McNitt
May 14, 2015
I didn’t use the fat free just the lower fat and it had less than a gram of carbs per serving.
Emily
May 13, 2015
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!
Cindy Baker
May 13, 2015
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.
Taralynn McNitt
June 17, 2015
Thanks Cindy!
Makki
May 13, 2015
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
Taralynn McNitt
May 13, 2015
SOdelicious brand and Silk are my two favorites for coconut milk! Also, Wholefoods 365 has a great brand. 🙂
Makki
May 13, 2015
Thank you so much 🙂
Ranna
May 13, 2015
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
Cara
May 12, 2015
Does your 5g carb count include the 2g sugar or is it a total of 7g carbs with both of them together?
Ash
May 12, 2015
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!
Taralynn McNitt
May 12, 2015
Ahhh sorry 325:)!!
Rachel
May 12, 2015
I love those dishes, Taralynn! Blue is my favorite color. Where did you get them?
Taralynn McNitt
May 12, 2015
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
Rebecca
May 12, 2015
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
Taralynn McNitt
May 12, 2015
Thanks Rebecca!!!!
Margot
January 25, 2018
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…
Taralynn McNitt
January 26, 2018
It’s 2 packages.
Regina Rodgers
March 12, 2016
What size pan did you use and did you grease the pan
Emily
May 12, 2015
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)
ML Bishop
May 12, 2015
It would be so cute to top these with blueberries and strawberries for a July 4th party! Recipe looks awesome, thanks!
Kams
May 12, 2015
I’m not huge on lemony things but I think I would actually like this! Yummy!
Margaret @ Happy Healthy PDX
May 12, 2015
Using some jam or berry puree might work too!
Taralynn McNitt
May 12, 2015
If you don’t like lemon, try it with a vanilla! or almond extract!
Mary
January 11, 2016
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!
Margaret
April 14, 2016
American Cream Cheese packages are 8oz (226 grams) each. This recipes used 3 packages. Good luck.
Melanie
May 12, 2015
Yum! I know what I’m making for my next dessert 🙂 These look awesome!
Kimber
May 12, 2015
Those look fantastic!
Kim
May 12, 2015
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
Kim
November 24, 2016
Ew you’re a nasty &itch!
Elizabeth
July 25, 2016
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”.
Ann
July 14, 2016
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.
Anonymous
July 10, 2016
Kim- you are rude. Spew your negativity in a journal instead of in the comments.
Kellie
July 10, 2016
Wow…go easy Kim….just saying…
Anonymous
July 8, 2016
Overreact much?
Barbie
July 4, 2016
And you’re a bitch.
Anonymous
June 20, 2016
Kim, was that really necessary.
Anonymous
May 12, 2016
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.
Anonymous
May 8, 2016
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.
Anonymous
April 10, 2016
Your language is totally inappropriate and unnecessary. You can get the point across without being rude and crude.
Anonymous
April 8, 2016
OH Kim…do you kiss your gramma with that mouth ?? Unnecessarily harsh
Tonya
March 23, 2016
your response sounds really mature
T
March 23, 2016
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…
spainrain
February 27, 2016
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.
Anonymous
February 6, 2016
Kim..you need meds and anger mgmt classes.
Anonymous
February 6, 2016
You need meds and anger mgmt classes.
Anonymous
February 5, 2016
So unnecessary
emily
January 9, 2016
Pathetic, Kim
Teresa
October 18, 2015
I truly hope you don`t eat with that dirty mouth!
Jane
October 1, 2015
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..
Jacklyn
May 14, 2015
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! 🙂
Katie
May 13, 2015
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.
Karla
May 13, 2015
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.
jvanadium
May 12, 2015
You are a spiteful bitch. Go throw your negativity elsewhere.
Kams
May 12, 2015
Get therapy. Seriously. Or just stop coming to this blog.
Callie
May 12, 2015
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.
Cassie
April 13, 2016
So if you wanted to use pure stevia should you lessen the amount since it’s sweeter than sugar?
Taralynn McNitt
May 12, 2015
Wonderful.
Anonymous
April 16, 2016
We are making them now, but we used truvia instead hope is tastes as good.
Mission
February 27, 2016
Keep doing what your doing, We appreciate something new to try!
Emily
January 24, 2016
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!
Cassie
May 12, 2015
What a delicious and guilt-free recipe!! I LOVE lemon bars!
Taralynn McNitt
May 12, 2015
Then you’ll love these!
Haylee
May 12, 2015
Yummm!! My mom is a huge fan of lemon & cheesecake so I will definitely be making these for her!!
Taralynn McNitt
May 12, 2015
Let me know how she likes them!
Linda @ The Fitty
May 12, 2015
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?
Taralynn McNitt
May 12, 2015
I agree! & I’ve never made anything with ricotta! You could try!
Mary Sokolowski
May 12, 2015
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!
Amanda
May 20, 2016
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?
Emily Weir
May 12, 2015
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 🙂
Taralynn McNitt
May 12, 2015
They are very light!
Belen`
May 12, 2015
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?
Lacey
February 29, 2016
Do you think these would freeze well? I thought I could wrap them up for a occasional treat.
Aileen L
February 23, 2016
Hi, is there a way you could post a printable version, please?. Thank you.
Taralynn McNitt
May 12, 2015
for 1 piece of 24
Tamisha
April 12, 2017
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.
Candi
June 1, 2017
Would I use the same amount of swerve as stevia?
Anonymous
July 13, 2016
Is that 5g of net carbs?