Prep Time         
20 mins          Cook Time    45 mins  chill time  2 hrs  Total Time  1 hr 5 mins

These keto cheesecake bars are a lemon lover’s dream! A creamy lemon cheesecake filling baked on a tender almond flour crust. Sugar-free and grain-free but oh so delectable. Keto desserts don’t get more delicious than this.Course: DessertCuisine: AmericanKeyword: keto lemon cheesecake, lemon cheesecake barsServings: 16 barsCalories: 190 kcal



  • 1 1/4 cups almond flour
  • 1/4 cup Swerve Sweetener
  • 1/4 tsp salt
  • 1/4 cup butter melted

Cheesecake Filling:

  • 16 oz cream cheese softened
  • 1/2 cup powdered Swerve Sweetener (more if you like it sweeter)
  • 2 tsp lemon zest (about 1 large lemon)
  • 3 tbsp fresh lemon juice
  • 2 tbsp heavy whipping cream
  • 2 large eggs



  1. Preheat the oven to 350F. In a large bowl, whisk together almond flour, sweetener, and salt. Stir in the melted butter until well combined.
  2. Press evenly into the bottom of an 8-inch square pan and bake 10 minutes – it won’t be cooked through. Set aside and let cool.
  3. Reduce the oven temperature to 275F.

Lemon Cheesecake Filling:

  1. Beat the cream cheese in a large bowl until smooth. Beat in the sweetener, and then beat in the lemon zest, lemon juice, and cream until no lumps remain.
  2. Beat in the eggs until just combined – do not overbeat as this can cause cracking.
  3. Spread the filling over cooled crust and bake 35 to 45 minutes, or until filling is just set and the center barely jiggles when shaken.
  4. Let cool 30 minutes, then chill for at least 2 hours.
  5. Garnish with powdered sweetener and additional lemon zest, if desired.

One Comment

  1. IMO a reciepe without macros is useless. What is the serving size? How many servings? How many carbs, fat, calories per serving?

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