Keto Omaha

These Keto Lemon Cheesecake Bars are rich, creamy, and bursting with citrusy goodness, all while staying low-carb and sugar-free! With a buttery almond flour crust and a smooth lemon cheesecake filling, they’re the perfect refreshing dessert for any keto-friendly sweet tooth.

Ingredients (Makes 12 Bars)

🧈 For the Crust:

• 1 1/2 cups almond flour

• 1/4 cup powdered erythritol (or preferred keto sweetener)

• 1/4 teaspoon salt

• 1/3 cup unsalted butter (melted)

• 1/2 teaspoon vanilla extract

🍋 For the Lemon Cheesecake Filling:

• 16 oz cream cheese (softened)

• 1/2 cup powdered erythritol

• 2 large eggs

• 1/4 cup sour cream

• 2 tablespoons fresh lemon juice

• 1 teaspoon lemon zest

• 1 teaspoon vanilla extract

Instructions

1️⃣ Preheat the Oven:

• Preheat oven to 325°F (163°C). Line an 8×8-inch baking pan with parchment paper.

2️⃣ Make the Crust:

• In a bowl, mix almond flour, powdered sweetener, salt, melted butter, and vanilla extract.

• Press the mixture into the bottom of the baking pan evenly.

• Bake for 8-10 minutes, until lightly golden. Let cool.

3️⃣ Prepare the Cheesecake Filling:

• In a mixing bowl, beat cream cheese and powdered sweetener until smooth.

• Add eggs, sour cream, lemon juice, lemon zest, and vanilla extract, mixing until well combined.

4️⃣ Bake the Cheesecake Bars:

• Pour the cheesecake mixture over the cooled crust.

• Bake for 25-30 minutes, or until the center is set but slightly jiggly.

5️⃣ Chill & Serve:

• Let cool at room temperature, then refrigerate for at least 3 hours before slicing into bars.

• Garnish with extra lemon zest or sugar-free whipped cream if desired.

Nutrition Info (Per Bar)

• Calories: ~190

• Protein: ~5g

• Fat: ~17g

• Net Carbs: ~3g