Keto Lemon Cheesecake Bars

Ingredients

For the Crust:

• 1 cup almond flour
• 2 tbsp coconut flour
• 2 tbsp powdered erythritol (or preferred keto sweetener)
• 1/4 cup melted butter

For the Cheesecake Layer:

• 16 oz (2 cups) cream cheese, softened
• 1/2 cup powdered erythritol (adjust to taste)
• 2 large eggs
• 1/4 cup fresh lemon juice
• 1 tbsp lemon zest
• 1 tsp vanilla extract

Instructions

1. Preheat Oven:
   Preheat your oven to 325°F (160°C). Line an 8×8-inch baking pan with parchment paper.
2. Make the Crust:
   • In a bowl, mix almond flour, coconut flour, powdered erythritol, and melted butter until crumbly.
   • Press the mixture evenly into the bottom of the prepared pan.
   • Bake for 10-12 minutes or until lightly golden. Let it cool while preparing the cheesecake layer.
3. Prepare the Cheesecake Layer:
   • In a large mixing bowl, beat the cream cheese and powdered erythritol until smooth and creamy.
   • Add eggs one at a time, mixing well after each addition.
   • Stir in lemon juice, lemon zest, and vanilla extract.
4. Assemble and Bake:
   • Pour the cheesecake batter over the cooled crust and spread evenly.
   • Bake for 25-30 minutes or until the center is set but slightly jiggly.
5. Cool and Chill:
   • Allow the bars to cool at room temperature, then refrigerate for at least 2 hours or until fully set.
6. Cut and Serve:
   • Lift the cheesecake out of the pan using the parchment paper.
   • Slice into bars and enjoy!