Low Carb Lemon Cheesecake Bars

Keto Friendly Recipe - Less Than 4 Net Carbs



  1. Preheat your oven to 350 degrees

  2. Line an 8×8 pan with parchment paper, so the bars are easier to remove.

  3. Combine the coconut flour, almond flour & 1 egg yolk together and press the filling into the bottom of the pan. Pre-bake 7 minutes until set and very lightly brown. Cool completely before adding the next layer.

  4. While the crust cools combine all of the lemon cheesecake layer ingredients: Cream cheese, vanilla, powdered erythritol, 3 eggs, lemon juice and lemon zest in a blender or use a mixer. Blend until completely smooth.

  5. Spread the cheesecake layer evenly on the COOL crust.

  6. Lastly, in a blender or mixer combine all of the lemon bar layer ingredients and blend until smooth. Chill the mixture for 10 minutes.

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