Lemon Cheesecake Bars

An almond flour base is accented with a creamy lemon topping in this recipe. The sugar-free gelatin and almond flour crust are what make this recipe keto-friendly. If you have it on hand, dust these bars with lemon zest and mint for added garnish.

Lemon Cheesecake Bars



Prep time


Cooking time




  • Crust

  • 1-1/2 cups unsweetened shredded coconut

  • 1 cup almond flour

  • 1/4 tsp salt

  • 1/2 cup butter, softened

  • Cheesecake

  • 1/2 cup lemon juice

  • 1 envelope of gelatin

  • 2, 8 oz packages of cream cheese, softened

  • 1 cup heavy cream

  • 1/4 tsp salt

  • 2 tsp lemon liquid stevia


  • Place crust ingredients in a food processor and blend until combined
  • Pour mixture into a 9 in x 13 in pan
  • Spread and pat down to make an even layer in the bottom of the pan
  • Pour the lemon juice into a small sauce pan
  • Stir in the gelatin and bring to a boil
  • Stir the mixture until dissolved and remove from heat to cool for 10 minutes
  • Place the remaining ingredients into a mixer
  • Blend on high until mixture is thoroughly combined. Add heavy cream should be whipped in texture
  • Slowly add the cooled gelatin and blend on low for 1 minute to combine
  • Pour this evenly over the crust layer in pan
  • Refrigerate uncovered for 2-3 hours to set
  • Cut in squares
  • Keep refrigerated


  • Calories 268
  • Total Fat 25.2G
  • Protein 6.5G
  • Total Carbohydrate 2.1G
  • Dietary Fiber 0.8G
Louise Written by: