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Keto Cheesecake Bars featured

Easy Keto Cheesecake Bars Recipe


  • Author: Leigh Oskwarek
  • Prep Time: 15 minutes
  • Cook Time: 10 minutes (Crust) + 20-30 minutes (Bars)
  • Total Time: 45-55 minutes
  • Yield: 24 Bars (1 Bar Per Serving) 1x

Description

Super creamy, thick, and easy Keto Cheesecake Bars with an almond flour crust is perfect for almost any occasion. Gluten-free, sugar-free, and keto-friendly makes them definitely a crowd pleaser! 


Ingredients

Scale

Crust:

  • 1 ½ cups almond flour
  • 1 egg
  • ¼ cup granulated Swerve 
  • ¼ tsp salt
  • ¼ cup melted butter

Cheesecake Filling:

  • 24 oz (3 pkgs) cream cheese, softened
  • 1 ½ tbsp lemon juice
  • 2 eggs
  • 1 tsp vanilla 
  • ½ cup monkfruit sweetener

Instructions

Crust:

Filling: 

Notes

2.2 NET CARBS PER SQUARE

Line your baking sheet with parchment paper is a must! It will make cutting the squares 100 times easier. 

Bring your ingredients to room temperature, especially the cream cheese. Hard cream cheese is basically impossible to work with. 

Using an electric mixer will make the filling very smooth.

Adding 1 cup of sour cream to the filling will lighten up the filling and make it extra creamy.

Instead of lemon juice, you can add fresh-squeezed orange juice, or lime juice to add a yummy citrus flavor. 

Cheesecake bars will last about 3-5 days stored in an airtight container in the fridge. 

To freeze: wrap the squares in plastic wrap, then in aluminum foil, and then place in a Ziploc bag. They will last 1-2 months. 

To thaw: take out of the freezer and place on the counter to thaw, or put into the fridge the night before and let thaw overnight. 

  • Category: Desserts
  • Method: Baking
  • Cuisine: American

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