These keto lemon cheesecake bars will make all of your dessert dreams come true. They are so creamy, perfectly tangy, and will transport you right into summer!
Prep Time:10 minutes
Cook Time:30 minutes
Total Time:40 minutes
Yield:12 bars 1x
For The Crust-
1 cup almond flour
2 tablespoons coconut flour
2 tablespoons monk fruit or stevia
5 tablespoons butter (melted)
For The Cheesecake-
16 ounces cream cheese (softened)
1 egg yolk
1/3 cup monk fruit or stevia
2 teaspoons vanilla extract
1 lemon (zest and juice reserved)
Preheat oven to 350°
Line a 8×8 baking pan with parchment paper or aluminum foil, lightly spray with cooking spray and set aside.
Combine melted butter, almond flour and sweetener. Mix well. Pat crust into pan and bake for 6-7 minutes until lightly set and beginning to brown slightly. Allow the crust to cool completely before adding the cheesecake layer.
Combine cream cheese, egg, egg yolk, powdered sweetener, vanilla, zest and lemon juice in a bowl and beat with an electric mixer until well combined.
Evenly spread the cheesecake filling over the cooled crust and bake 25-30 minutes, until a toothpick placed in the center comes out clean.
Let cool completely and refrigerate for 2-3 hours or preferably overnight before serving.