Lemon Cheesecake Bars are the perfect low-carb dessert! These keto-friendly lemon crumb bars feature a buttery crust, lemon cheesecake layer, and a delicious pecan crumb topping! Each refreshing bar has about 3 net carbs!
Preheat the oven to 350F. Line an 8x8 pan with aluminum foil or parchment paper.
Combine the melted butter, almond flour, and sweetener in a small bowl.Press the crust into a lightly greased foil-lined pan, and set aside.
For the cheesecake filling combine the softened cream cheese, egg, sour cream, confectioners monkfruit, lemon juice, lemon zest, and vanilla extract in a mixing bowl. Beat the mixture with an electric mixer until smooth.
Spoon the mixture over the crust.
To make the crumble topping add cold butter, almond flour, pecans, sweetener, and lemon zest to a bowl or food processor. If using a food processor pulse until the mixture resembles a course crumb topping. If using a bowl use a pastry cutter to cut the butter into the flour mixture until a crumble topping forms.
Sprinkle the crumb topping on the cheesecake bars.
Bake the cheesecake 25-30 minutes until the cheesecake has set in the center. If the crumble topping begins to brown too quickly place foil loosely over the top of the cheesecake.
Allow the bars to come to room temperature before placing in the refrigerator. Chill the bars at least 2 hours before slicing.
Notes
Be sure to use a square 8x8 baking pan, if you use a 9x9 your bars will be very thin and the cooking time will be off.This recipe makes 12 bars (each one roughly 2" x 2-2/3"), and each bar has 3.1 net carbs.
Nutrition
Serving: 1 bar (each one about 2"x2.67")Calories: 331kcalCarbohydrates: 4gProtein: 6.2gFat: 27gCholesterol: 78mgSodium: 158mgFiber: 0.9gSugar: 0.9g