Lemon Cream Cheese Bars (Keto-Friendly)
Rated 5.0 stars by 1 users
Category
Dessert
Cuisine
American
Servings
6
Prep Time
10 minutes
Cook Time
30 minutes
These Keto Lemon Cream Cheese Bars are the perfect balance of creamy, tangy, and sweet with a buttery almond flour crust. They’re low in carbs, gluten-free, and bursting with fresh lemon flavor—perfect for a refreshing dessert or a guilt-free treat.
Ingredients
-
1 ½ cups almond flour
-
¼ cup powdered erythritol
-
½ cup unsalted butter, melted
-
1 tsp vanilla extract
-
Pinch of salt
-
8 oz cream cheese, softened
-
½ cup powdered erythritol
-
2 large eggs
-
¼ cup fresh lemon juice
-
1 tbsp lemon zest
-
½ tsp vanilla extract
For the filling:
Directions
Preheat the Oven:
Preheat your oven to 350°F (175°C). Line an 8x8-inch baking pan with parchment paper, leaving an overhang for easy removal.
Prepare the Crust:
In a medium bowl, mix the almond flour, erythritol, melted butter, vanilla extract, and a pinch of salt until a crumbly dough forms.
Press the mixture evenly into the bottom of the prepared pan.
Bake for 10-12 minutes, or until lightly golden. Remove from the oven and let cool slightly.
Make the Filling:
- In a large bowl, beat the cream cheese and powdered erythritol until smooth and creamy.
- Add the eggs one at a time, beating well after each addition.
Mix in the lemon juice, lemon zest, and vanilla extract until fully combined.
Assemble and Bake:
- Pour the cream cheese filling over the cooled crust, spreading it evenly.
- Bake for 18-20 minutes, or until the edges are set but the center is slightly jiggly.
- Remove from the oven and let cool to room temperature, then refrigerate for at least 2 hours to set.
Serve:
Once chilled, lift the bars out of the pan using the parchment paper. Slice into squares and enjoy!
Recipe Note
Tips:
For an extra burst of flavor, sprinkle additional lemon zest on top before serving.Store leftovers in an airtight container in the fridge for up to 5 days.
