Low-Carb Lemon Cheesecake Bars for Keto Diets

If you want that bright, lemony cheesecake vibe without the sugar crash, these bars are your new go-to. They’re creamy, tangy, and set up into neat little squares that feel bakery-level… minus the carb chaos.

The crust is buttery and almond-forward, the filling is silky and citrusy, and the whole thing is easy enough for a random Tuesday but cute enough to bring to a brunch.

Why You’ll Love This

These low-carb lemon cheesecake bars hit the perfect sweet-tart balance, slice cleanly, and taste even better after chilling—aka the rare dessert that’s actually easier when you make it ahead.

Ingredients

For the crust: 1 1/2 cups blanched almond flour
1/4 cup powdered keto sweetener (erythritol/monk fruit blend works great)
1/4 teaspoon fine salt
1/3 cup unsalted butter, melted
1/2 teaspoon vanilla extract
For the lemon cheesecake filling: 16 oz (2 blocks) cream cheese, softened
1/2 cup powdered keto sweetener (adjust to taste)
2 large eggs, room temperature
1/3 cup sour cream (or full-fat Greek yogurt for a slightly tangier vibe)
2 tablespoons fresh lemon juice (about 1 lemon)
1 tablespoon lemon zest (packed, from 1–2 lemons)
1/2 teaspoon vanilla extract
1/8 teaspoon salt
Optional topping: extra lemon zest, a few crushed keto-friendly berries, or a light dusting of powdered sweetener

How to Make It

Preheat your oven to 325°F (163°C). Line an 8×8-inch pan with parchment paper, leaving a little overhang so you can lift the bars out later.
Make the crust: In a bowl, mix almond flour, powdered sweetener, and salt. Stir in melted butter and vanilla until it looks like damp sand and holds together when pressed.
Press the crust mixture firmly into the bottom of the lined pan (use a flat measuring cup to pack it down). Bake for 10–12 minutes, until lightly golden at the edges.
While the crust bakes, make the filling: In a large bowl, beat the softened cream cheese and powdered sweetener until smooth and fluffy, scraping down the sides.
Add eggs one at a time, mixing on low just until each one disappears. Overmixing adds air, and air can cause cracks—so keep it chill.
Mix in sour cream, lemon juice, lemon zest, vanilla, and salt until silky and fully combined.
Pour the filling over the warm crust and smooth the top. Tap the pan gently on the counter to pop any air bubbles.
Bake for 22–28 minutes, until the edges are set and the center is slightly jiggly (think: soft set, not liquid). Turn off the oven, crack the door, and let it sit for 10 minutes for a gentler cool-down.
Cool at room temp for about 45 minutes, then refrigerate for at least 4 hours (overnight is even better) before slicing into bars.

Tips for the Best Results

Use room-temp cream cheese and eggs: This is the easiest way to get a smooth filling with zero lumps.
Powdered sweetener > granulated: It dissolves better for that classic cheesecake texture. If you only have granulated, blitz it in a blender first.
Don’t overmix after adding eggs: Mix on low and stop as soon as everything’s combined to help prevent cracking.
Zest first, then juice: It’s way easier to zest a whole lemon than a squeezed one. Also, zest brings big lemon flavor without extra liquid.
Chill like you mean it: These bars need time to set. If you slice too early, they’ll be creamy but messy.
Clean cuts: Use a sharp knife, wipe between slices, and you’ll get those neat Pinterest-worthy squares.

Variations

Lemon-blueberry: Gently fold in 1/3 cup fresh blueberries (or a few chopped raspberries) before baking for a fruity pop.
Extra tangy: Swap sour cream for full-fat Greek yogurt and add an extra 1/2 tablespoon lemon juice.
Coconut crust: Replace 1/4 cup almond flour with unsweetened shredded coconut for a toasted, tropical vibe.
Ginger-lemon: Add 1/2 teaspoon ground ginger to the crust for a warm, spicy edge that plays so well with citrus.
No-bake-ish serving: Freeze the chilled bars for 30 minutes before serving for an icebox cheesecake feel.

Storage & Reheating

Store the bars covered in the refrigerator for up to 5 days. For longer storage, freeze sliced bars (separated with parchment) in an airtight container for up to 2 months. No reheating needed—serve cold, or let a bar sit on the counter for 10–15 minutes if you prefer a softer, creamier bite.

FAQ

How many net carbs are in these low-carb lemon cheesecake bars?

It depends on the exact sweetener brand and portion size, but using almond flour and a zero-calorie powdered sweetener keeps net carbs low. If you need precise macros, plug your specific ingredients into a calculator and divide by the number of bars you slice (I usually cut 12 for a good keto-friendly portion).

Why did my cheesecake bars crack on top?

Cracks usually happen from too much air in the batter (overmixing after adding eggs) or baking a little too long. Mix on low once the eggs go in, and pull the pan when the center still has a slight jiggle. The 10-minute rest in the turned-off oven also helps the top stay smooth.

Can I use bottled lemon juice instead of fresh?

You can, but fresh tastes brighter and cleaner, especially in a simple recipe like this. If you only have bottled, still try to use fresh lemon zest—zest is where the real lemon flavor shows up.

What’s the best sweetener for keto cheesecake bars?

A powdered erythritol/monk fruit blend is the smoothest option and helps avoid graininess. If you’re sensitive to cooling effects, choose an allulose-based powdered sweetener (it bakes beautifully and tastes more like sugar).

Can I make these in a 9×13 pan?

Yes—double the recipe for a true 9×13 batch. If you only make a single batch in a 9×13, the bars will be thinner and may bake a bit faster, so start checking around 18–20 minutes and look for set edges with a slightly jiggly center.