Low Carb Lemon “cheesecake” Bars



  • 5 Large Eggs
  • 1/2 Cups Almond Flour
  • 1/2 Tbsp Ground Cinnamon
  • 1 1/2 Cup Swerve or your sweetener choice
  • 1/4 Cup Coconut Oil
  • 1/4 Tsp Salt
  • 1 Tsp Baking Powder
  • 16 Ounces 1/3 Less Fat Cream Cheese
  • Tsp Vanilla
  • 1 Tbsp Lemon Extract (or fresh lemon)


  1. Preheat oven to 325 degrees
  2. In a mixing bowl, combine 2 eggs, melted coconut oil, 1/2 cup swerve, ground cinnamon, almond flour, salt, and baking powder together. Add extra melted coconut oil if it’s too dry.
  3. Add the crust mixture to a baking pan, and use your fingers to press it down. Bake for 20 minutes at 325 degrees.

    (I used a 9 X 13 sized pan, but I wish I would have used a larger one.)

  4. While the crust is baking, prepare the lemon cheesecake mixture.

    In an electric mixture, mix the cream cheese, lemon, vanilla, 1 cup swerve, and 3 eggs.

  5. Remove the crust from the oven and spread the cream cheese mixture over the top. Sprinkle lemon zest on top if you used fresh lemons.

    Bake 45 minutes.

  6. Refrigerate for 2-4 hours until firm.

    Cut into 24 pieces!

Recipe Notes

Calories 165, 5g carbs, 3g fiber, 2g sugar, & 8 g protein!

Makes 24

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