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

1. 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.
2. Make the Crust:
   • In a bowl, mix the almond flour, sweetener, melted butter, and vanilla extract until combined.
   • Press the mixture evenly into the bottom of the prepared pan.
   • Bake for 10 minutes, then remove from the oven and set aside.
3. Prepare the Filling:
   • In a large bowl, beat the softened cream cheese until smooth and creamy.
   • Add the sour cream and sweetener, and beat until well combined.
   • Add the eggs one at a time, mixing well after each addition.
   • Mix in the lemon juice, lemon zest, and vanilla extract until everything is fully incorporated.
4. Assemble and Bake:
   • Pour the filling over the pre-baked crust and spread evenly.
   • Bake for 30-35 minutes, or until the center is set and the edges are lightly golden.
   • Turn off the oven and crack the door slightly. Let the cheesecake cool in the oven for 1 hour to prevent cracking.
5. Chill:
   • Refrigerate the bars for at least 4 hours, or overnight for best results. The bars will firm up as they chill.
6. Serve:
   • Once chilled, lift the cheesecake out of the pan using the parchment paper.
   • Cut into squares and serve. You can garnish with extra lemon zest or a few fresh berries if desired.