Keto Lemon Cheesecake Bars

Ingredients

For the Crust:

• 1 1/2 cups almond flour
• 1/4 cup granulated erythritol (or your preferred keto sweetener)
• 1/4 cup melted butter
• 1/2 tsp vanilla extract

For the Filling:

• 2 (8 oz) packages cream cheese, softened
• 1 cup sour cream
• 1/2 cup granulated erythritol (or your preferred keto sweetener)
• 3 large eggs
• 1/4 cup lemon juice (about 2 lemons)
• Zest of 1 lemon
• 1 tsp vanilla extract

Instructions

Preheat Oven: Preheat your oven to 325°F (163°C). Line an 8×8 inch baking pan with parchment paper, leaving some overhang for easy removal.

Make the Crust:

1. In a bowl, mix the almond flour, sweetener, melted butter, and vanilla extract until well combined.
2. Press the mixture evenly into the bottom of the prepared pan.
3. Bake for 10 minutes, then remove from the oven and set aside.

Prepare the Filling:

1. In a large bowl, beat the softened cream cheese until smooth and creamy.
2. Add the sour cream and sweetener, and beat until well incorporated.
3. Add the eggs one at a time, mixing thoroughly after each addition.
4. Mix in the lemon juice, lemon zest, and vanilla extract until fully combined.

Assemble and Bake:

1. Pour the filling over the pre-baked crust and spread evenly.
2. Bake for 30-35 minutes, or until the center is set and the edges are lightly golden.
3. Turn off the oven and crack the door slightly. Let the cheesecake cool in the oven for 1 hour to prevent cracking.

Chill: Refrigerate the bars for at least 4 hours, or overnight for best results. The bars will firm up as they chill.

Serve: Once chilled, lift the cheesecake out of the pan using the parchment paper. Cut into squares and serve. Garnish with extra lemon zest or a few fresh berries if desired.