Keto Lemon Cheesecake Cookie Bars

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!

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.

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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.

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