Keto Cream Cheese Lemon Bars (Gluten-Free)

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Average Rating: 5 | Rated By: 15 users

These Keto Cream Cheese Lemon Bars are silky smooth, lemony with a buttery shortbread almond crust. This delicious keto dessert is made with two layers, a shortbread almond crust and creamy lemon layer. Both the shortbread crust and the lemon layer are simple to make.





First, you bake the crust, which has only six ingredients, then you pour the cheesy lemon layer over the top and bake some more. Cool, chill and dust with keto powdered sugar.

I like to top the bars with thin slices of healthy lemon just before serving. Seriously, you will love this zesty dessert!


lemon bar, keto


Besides this being a keto dessert, these cream cheese lemon bars are gluten-free and grain-free. Does it get any better than this?

The combination of the buttery crust and creamy lemon layer makes for a truly dreamy dessert. The best part of this keto dessert, it has only about 3 net carbs per slice.

If you are looking for a similar keto desserts try our most downloaded keto dessert recipe the Keto Minnie Blueberry Cheesecakes


  • 3/4 cup unsalted butter, melted
  • 1 tsp. Pure vanilla extract
  • 2 cups almond flour
  • 1/2 cup arrowroot flour
  • 1/4 tsp. Himalayan salt
  • 250 g (1 cup) cream cheese, softened
  • 3/4 cup Powdered erythritol
  • 1/2 cup fresh lemon juice
  • 1 Tbsp. grated lemon zest
  • 5 large eggs
  • 1/2 cup almond flour
  • Optional toppings; keto powdered sugar, thin lemon slices, whipped cream, and or berries
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  • Preheat oven to 325 F and line a 9 by 12-inch baking pan with parchment paper
  • For the crust, mix butter, erythritol and vanilla until smooth. Add almond flour, arrowroot flour and salt and mix together. Press into prepared pan and place in the freezer for 15 minutes, then bake for 20 minutes
  • Mix cream cheese and erythritol until creamy. Add lemon juice, lemon zest and eggs and using a high-speed mixer, mix at high speed for 1 minute. Stir in almond flour until smooth
  • As soon as the crust is finished baking and still hot pour the lemon mixture over the top. Bake for 35 minutes, then cool in the pan
  • Refrigerate for 2 hours, then cut into 24 bars
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