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Keto Lemon Cheesecake Cookie Bars

April 26, 2022 by hannahcook30 Leave a Comment

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Do you love lemon?

These easy sugar and gluten free lemon cheesecake bars have a bright flavor with a delicate pop of lemon that is so refreshing!

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lemon cheesecake bars stacked on top of each other

I love anything citrus! And lemon and cream cheese just go together so well. These bars are amazing anytime of year, but they would be especially refreshing for a spring tea!

You can easily double the recipe!

This recipe makes a 8×8 pan, but you can double it and use a 9×13 pan. My mom does this as it is a favorite in our family.

I also love that once the pan goes in the oven, you are done! Nothing extra is needed after baking, always a bonus.

lemon bars on a white background

Some of the links in this post are affiliate links. This means if you click on the link and purchase an item, I will receive a small commission at no extra cost to you. I only link products I personally use and love.

Lemon Cookie Cheesecake Bars Recipe:

Ingredients:

For the crust:

1 cup almond flour

⅓ cup Gentle Sweet

6 tablespoons softened butter

½ cup baking blend

For the filling:

8 oz. softened cream cheese

¼ cup Gentle Sweet

1 egg

1 teaspoon vanilla extract

2 tablespoons lemon juice

½ teaspoon lemon zest 

2 pinches sea salt

2 tablespoons almond milk

Crumb topping:

½ teaspoon lemon zest

½ cup finely chopped pecans or walnuts

Instructions:

  1. Mix together the crust ingredients until crumbly. Set aside one cup. Press the rest into a lightly greased 8×8 pan. Bake at 350 degrees Fahrenheit for 15 minutes.
  2. For the filling, beat together the cream cheese and ¼ cup Gentle Sweet until smooth. Beat in the rest of the filling ingredients and pour over the crust.
  3. Combine the 1 cup of crumbs you set aside with the remaining ½ teaspoon of lemon zest and the chopped nuts. Sprinkle on top of the filling.
  4. Bake another 20-23 minutes or until the center is firm to the touch and the edges are starting to turn golden. Let cool then place in the fridge to cool completely before cutting into squares. This recipe freezes well.

Print this recipe here:

Print Recipe

Lemon Cookie Cheesecake Bars

These easy sugar and gluten free lemon ars are so refreshing!
Prep Time15 mins
Cook Time33 mins
Total Time48 mins
Course: Dessert
Cuisine: Trim Healthy Mama Compatible
Keyword: THM S
Servings: 16 squares

Ingredients

For the crust:

  • 1 cup almond flour
  • ⅓ cup Gentle Sweet
  • 6 tablespoons softened butter
  • ½ cup baking blend

For the filling:

  • 8 oz. softened cream cheese
  • ¼ cup Gentle Sweet
  • 1 egg
  • 1 teaspoon vanilla extract
  • 2 tablespoons lemon juice
  • ½ teaspoon lemon zest
  • 2 pinches sea salt
  • 2 tablespoons almond milk

Crumb topping:

  • ½ teaspoon lemon zest
  • ½ cup finely chopped pecans or walnuts

Instructions

  • Mix together the crust ingredients until crumbly. Set aside one cup. Press the rest into a lightly greased 8×8 pan. Bake at 350 degrees Fahrenheit for 15 minutes.
  • For the filling, beat together the cream cheese and ¼ cup Gentle Sweet until smooth. Beat in the rest of the filling ingredients and pour over the crust.
  • Combine the 1 cup of crumbs you set aside with the remaining ½ teaspoon of lemon zest and the chopped nuts. Sprinkle on top of the filling.
  • Bake another 20-23 minutes or until the center is firm to the touch and the edges are starting to turn golden. Let cool then place in the fridge to cool completely before cutting into squares. This recipe freezes well.

All recipes and photos on this blog are created by and the property of Homespun Eats. Feel free to share a photo or link of a recipe and give credit to Homespun Eats, but copying a recipe or post in it’s entirety is strictly not allowed.

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Filed Under: Bars/Squares, Desserts, Recipes Tagged With: THM S

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homespun eats, healthy, whole food, from scratch lifestyle

Hey there! I’m Hannah, lover of good food, healthy living and new adventures. Follow along to receive Trim Healthy Mama inspired recipes and healthy lifestyle tips!! Read more about me here.

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