Keto Lemon Raspberry Cheesecake Bars – Bright, Creamy, and Low-Carb
These bars hit that sweet spot where creamy, tangy, and fruity all meet. You get the freshness of lemon, a pop of raspberry, and the rich comfort of cheesecake—without the carb crash. They’re simple enough for a weekday treat but impressive enough for guests.
If you’re craving dessert on a keto lifestyle, this one delivers. No weird aftertastes, no fussy steps—just clean, bright flavor and a smooth, velvety bite.
Ingredients
Method
- Prep the pan. Line an 8x8-inch baking pan with parchment, leaving overhang for easy lifting. Preheat oven to 325°F (163°C).
- Make the crust. In a bowl, mix almond flour, sweetener, salt, melted butter, vanilla, and lemon zest. Stir until the mixture looks like damp sand and clumps when pressed.
- Press and par-bake. Press the crust into an even layer in the pan. Bake for 10–12 minutes, until lightly golden at the edges. Cool for at least 10 minutes.
- Make the raspberry swirl. Mash raspberries with sweetener and lemon juice. If you prefer a smooth swirl, press through a fine sieve to remove seeds. Set aside.
- Beat the cream cheese. In a large bowl, beat softened cream cheese with powdered sweetener until smooth and fluffy, about 1–2 minutes. Avoid over-beating to minimize air bubbles.
- Add the rest of the filling. Beat in eggs one at a time just until combined. Mix in sour cream, lemon juice, lemon zest, vanilla, and a pinch of salt. The batter should be silky and pourable.
- Assemble. Pour the filling over the cooled crust. Spoon small dollops of raspberry mixture across the top. Use a skewer or knife to gently swirl, making figure-eight motions. Don’t overdo it—2–3 passes are enough.
- Bake. Bake at 325°F for 28–35 minutes, until the edges are set and the center has a slight jiggle. Do not bake until firm—carryover heat finishes the job.
- Cool gradually. Turn off the oven, crack the door, and let the bars rest inside for 10 minutes. Then transfer to a rack and cool to room temperature.
- Chill to set. Refrigerate for at least 4 hours, preferably overnight. Lift out using the parchment, slice into 12–16 bars, and garnish if you’d like.
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Get Your Program TodayWhat Makes This Special
These cheesecake bars bring together classic flavors in a way that works beautifully for keto. The almond flour crust has a hint of toasted nuttiness, which pairs perfectly with the citrusy filling.
Fresh raspberries add bursts of jammy sweetness, and the lemon keeps everything light. The bars set up cleanly, slice neatly, and hold their shape, so they travel well for parties, picnics, and lunches.
What You’ll Need
- For the crust:
- 1 3/4 cups almond flour
- 1/4 cup powdered erythritol or allulose
- 1/4 teaspoon fine sea salt
- 1/4 cup unsalted butter, melted
- 1 teaspoon vanilla extract
- 1 teaspoon lemon zest
- For the cheesecake filling:
- 16 ounces cream cheese, softened (full-fat)
- 2/3 cup powdered erythritol or allulose
- 2 large eggs, room temperature
- 1/3 cup sour cream
- 2 tablespoons fresh lemon juice
- 1–2 teaspoons lemon zest (to taste)
- 1 teaspoon vanilla extract
- Pinch of salt
- For the raspberry swirl:
- 1 cup fresh raspberries (or frozen, thawed and drained)
- 1–2 tablespoons powdered erythritol or allulose
- 1 teaspoon lemon juice
- To finish (optional):
- Extra lemon zest for garnish
- A few fresh raspberries
Instructions
- Prep the pan. Line an 8×8-inch baking pan with parchment, leaving overhang for easy lifting. Preheat oven to 325°F (163°C).
- Make the crust. In a bowl, mix almond flour, sweetener, salt, melted butter, vanilla, and lemon zest.
Stir until the mixture looks like damp sand and clumps when pressed.
- Press and par-bake. Press the crust into an even layer in the pan. Bake for 10–12 minutes, until lightly golden at the edges. Cool for at least 10 minutes.
- Make the raspberry swirl. Mash raspberries with sweetener and lemon juice.
If you prefer a smooth swirl, press through a fine sieve to remove seeds. Set aside.
- Beat the cream cheese. In a large bowl, beat softened cream cheese with powdered sweetener until smooth and fluffy, about 1–2 minutes. Avoid over-beating to minimize air bubbles.
- Add the rest of the filling. Beat in eggs one at a time just until combined.
Mix in sour cream, lemon juice, lemon zest, vanilla, and a pinch of salt. The batter should be silky and pourable.
- Assemble. Pour the filling over the cooled crust. Spoon small dollops of raspberry mixture across the top.
Use a skewer or knife to gently swirl, making figure-eight motions. Don’t overdo it—2–3 passes are enough.
- Bake. Bake at 325°F for 28–35 minutes, until the edges are set and the center has a slight jiggle. Do not bake until firm—carryover heat finishes the job.
- Cool gradually. Turn off the oven, crack the door, and let the bars rest inside for 10 minutes.
Then transfer to a rack and cool to room temperature.
- Chill to set. Refrigerate for at least 4 hours, preferably overnight. Lift out using the parchment, slice into 12–16 bars, and garnish if you’d like.
Keeping It Fresh
Store the bars in an airtight container in the fridge for up to 5 days. Place parchment between layers to prevent sticking.
For longer storage, freeze for up to 2 months. Freeze slices on a tray first, then transfer to a freezer-safe bag. Thaw overnight in the refrigerator for the best texture.
Why This is Good for You
These bars are low in net carbs thanks to almond flour and a keto-friendly sweetener.
Full-fat cream cheese and sour cream bring satiating fats that can help keep cravings in check. Lemon and raspberries add vitamin C and antioxidants without a big carb load. You’ll feel like you’re having a bakery treat, but it fits into your low-carb plan.
What Not to Do
- Don’t skip the chill time. The bars need several hours to set.
Cutting early leads to messy slices and a soft center.
- Don’t overbake. A slight jiggle is good. Overbaking makes the filling grainy and the crust too hard.
- Don’t use granulated sweetener in the filling. Powdered blends dissolve smoothly. Granulated can make the texture gritty.
- Don’t use low-fat cream cheese. It contains more water and stabilizers, which can cause weeping and a rubbery bite.
- Don’t swirl aggressively. Too much swirling mixes the raspberry into the batter and dulls the pattern and flavor pops.
Recipe Variations
- Blueberry Lemon Bars: Swap raspberries for blueberries and keep the lemon zest.
Blueberries make a deeper, sweet-tart swirl.
- Meyer Lemon Touch: Use Meyer lemons for a softer, floral citrus note. Reduce sweetener slightly if you prefer less sweetness.
- Coconut-Almond Crust: Replace 1/2 cup of almond flour with unsweetened finely shredded coconut. Adds chew and tropical aroma.
- Lemon Curd Ripple: For a richer swirl, fold in a keto lemon curd instead of raspberry.
Bake time stays about the same.
- Chocolate Drizzle: After chilling, drizzle with melted sugar-free dark chocolate. Lemon, raspberry, and chocolate play surprisingly well together.
- Mini Cheesecake Bites: Use a lined mini muffin tin. Bake 12–15 minutes, then chill.
Great for portion control and parties.
FAQ
Can I use granulated sweetener instead of powdered?
Powdered works best for a smooth filling and clean raspberry swirl. If you only have granulated, blitz it in a blender to make it powdery before using.
Are frozen raspberries okay?
Yes. Thaw and drain well, then mash with sweetener.
If they’re very watery, simmer for a few minutes to reduce, cool, and then swirl.
How do I prevent cracks?
Use room-temperature ingredients, avoid over-beating, bake at a moderate temperature, and cool gradually with the oven door cracked. Cracks won’t affect taste, but these steps help keep the surface smooth.
What’s the carb count per bar?
It depends on your specific brands and portion size, but for 16 bars, expect roughly 3–4g net carbs per bar. Always calculate with your products to be sure.
Can I make this dairy-free?
You can try dairy-free cream cheese and a thick coconut yogurt instead of sour cream, but textures vary by brand.
Bake times may shift slightly, so watch for the jiggle.
Why is my crust crumbly?
It may need a bit more melted butter or a firmer press into the pan. Also, make sure you cool the crust slightly before adding the filling to prevent it from lifting.
How long do they need to chill?
A minimum of 4 hours, but overnight is best. The texture becomes silky, and the flavors settle and brighten.
In Conclusion
Keto Lemon Raspberry Cheesecake Bars give you a bright, creamy dessert that feels special without being fussy.
The almond flour crust, smooth lemon-kissed filling, and vibrant raspberry swirl hit all the right notes. Keep a batch in the fridge for an easy treat, or share them at your next get-together. Either way, you’ll get rave reviews—and you won’t miss the sugar or the carbs.
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