Keto Lemon Vanilla Cheesecake Squares – Bright, Creamy, and Low-Carb
If you love the tang of lemon and the comfort of vanilla cheesecake, these Keto Lemon Vanilla Cheesecake Squares are the perfect treat. They’re rich and creamy, with a zesty lift that keeps each bite light. The almond crust adds a gentle crunch while keeping the carbs low and the flavor high.
You can make them ahead, slice into neat squares, and keep them ready for snacks or special occasions. No water bath, no fuss—just a reliable, crowd-pleasing dessert you’ll want to keep on repeat.
Ingredients
Method
- Prep the pan and oven: Line an 8x8-inch pan with parchment, leaving overhang for easy lifting. Preheat the oven to 325°F (163°C).
- Make the crust: In a bowl, mix almond flour, granulated sweetener, and salt. Stir in melted butter and vanilla until the mixture looks like damp sand.
- Press and pre-bake: Firmly press the crust into an even layer in the pan. Bake for 10–12 minutes until lightly golden at the edges. Set aside to cool slightly.
- Beat the cream cheese: In a large bowl, beat softened cream cheese on medium speed for 1–2 minutes until smooth and lump-free.
- Add sweetener and salt: Mix in powdered sweetener and a pinch of salt until creamy, scraping the bowl as needed.
- Blend in eggs: Add eggs one at a time on low speed, mixing just until combined to avoid excess air.
- Finish the batter: Mix in sour cream, vanilla, lemon zest, and lemon juice until smooth. The batter should be silky, not whipped.
- Assemble: Pour the filling over the warm crust and smooth the top with a spatula. Tap the pan gently to release any air bubbles.
- Bake low and slow: Bake at 325°F (163°C) for 25–30 minutes. The edges should be set and the center slightly wobbly, like gelatin.
- Cool gradually: Turn off the oven, prop the door open, and let the pan sit for 10 minutes. Then move to a rack to cool to room temperature.
- Chill and set: Cover and refrigerate for at least 4 hours, preferably overnight, to set fully and develop flavor.
- Slice and serve: Use the parchment to lift the slab onto a cutting board. Wipe the knife between cuts for clean squares. Garnish with extra zest or berries if you like.
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Why This Recipe Works
- Balanced flavors: Lemon zest and vanilla extract bring brightness and warmth to a classic cheesecake base without overpowering it.
- Low-carb crust: An almond flour crust adds nutty flavor and structure while keeping carbs in check.
- Smooth texture: Full-fat cream cheese and sour cream deliver a silky, classic cheesecake feel without the sugar rush.
- Easy method: A pre-baked crust and a low, steady bake help prevent cracks and ensure even texture.
- Meal-prep friendly: These squares chill and slice beautifully, making them ideal for make-ahead desserts.
What You’ll Need
- For the crust:
- 1 1/2 cups almond flour
- 3 tablespoons granulated erythritol or allulose (or a blend)
- 1/4 teaspoon fine sea salt
- 1/4 cup unsalted butter, melted
- 1 teaspoon vanilla extract
- For the cheesecake layer:
- 16 ounces (2 blocks) full-fat cream cheese, softened
- 2/3 cup powdered erythritol or allulose
- 2 large eggs, room temperature
- 1/3 cup full-fat sour cream
- 2 teaspoons vanilla extract
- Zest of 1 large lemon (about 1 tablespoon, finely grated)
- 2 tablespoons fresh lemon juice
- Pinch of salt
- Optional finishing:
- Extra lemon zest for garnish
- Fresh raspberries or sliced strawberries (for serving, if desired)
- Equipment:
- 8×8-inch square baking pan
- Parchment paper
- Hand mixer or stand mixer
- Microplane or fine grater for zest
Step-by-Step Instructions
- Prep the pan and oven: Line an 8×8-inch pan with parchment, leaving overhang for easy lifting. Preheat the oven to 325°F (163°C).
- Make the crust: In a bowl, mix almond flour, granulated sweetener, and salt.
Stir in melted butter and vanilla until the mixture looks like damp sand.
- Press and pre-bake: Firmly press the crust into an even layer in the pan. Bake for 10–12 minutes until lightly golden at the edges. Set aside to cool slightly.
- Beat the cream cheese: In a large bowl, beat softened cream cheese on medium speed for 1–2 minutes until smooth and lump-free.
- Add sweetener and salt: Mix in powdered sweetener and a pinch of salt until creamy, scraping the bowl as needed.
- Blend in eggs: Add eggs one at a time on low speed, mixing just until combined to avoid excess air.
- Finish the batter: Mix in sour cream, vanilla, lemon zest, and lemon juice until smooth.
The batter should be silky, not whipped.
- Assemble: Pour the filling over the warm crust and smooth the top with a spatula. Tap the pan gently to release any air bubbles.
- Bake low and slow: Bake at 325°F (163°C) for 25–30 minutes. The edges should be set and the center slightly wobbly, like gelatin.
- Cool gradually: Turn off the oven, prop the door open, and let the pan sit for 10 minutes.
Then move to a rack to cool to room temperature.
- Chill and set: Cover and refrigerate for at least 4 hours, preferably overnight, to set fully and develop flavor.
- Slice and serve: Use the parchment to lift the slab onto a cutting board. Wipe the knife between cuts for clean squares. Garnish with extra zest or berries if you like.
Keeping It Fresh
- Refrigerate: Store squares in an airtight container for up to 5 days.
Keep a layer of parchment between slices to prevent sticking.
- Freeze: Freeze individual squares on a tray until firm, then wrap tightly and store for up to 2 months. Thaw overnight in the fridge.
- Best texture tip: Serve slightly chilled. Fifteen minutes at room temperature softens the filling and brightens the lemon aroma.
Health Benefits
- Low carb, high satisfaction: Almond flour, sugar-free sweeteners, and full-fat dairy keep net carbs low while delivering rich flavor and satiety.
- Healthy fats: Cream cheese, sour cream, and almond flour provide fats that help keep you full and support a keto lifestyle.
- Protein boost: Dairy adds a modest amount of protein to help balance macros.
- No refined sugar: Using erythritol or allulose keeps the sweetness without the blood sugar spike.
Pitfalls to Watch Out For
- Overmixing: Incorporating too much air can cause cracks.
Mix gently once the eggs go in.
- Overbaking: If the center is fully set in the oven, it will be dry when cool. Pull it when it still has a slight jiggle.
- Skipping the chill: Cheesecake needs hours to set. Cutting too early leads to messy slices and a softer texture.
- Using cold ingredients: Cold cream cheese clumps.
Let dairy come to room temp for a smooth batter.
- Too much lemon juice: More juice thins the batter and can affect set. Rely on zest for bigger lemon flavor.
Alternatives
- Crust options: Swap almond flour with a mix of almond and coconut flour (start with 1 cup almond + 2 tablespoons coconut flour and add a splash more butter if dry). For nut-free, use sunflower seed flour.
- Sweetener swaps: Allulose gives the silkiest texture; erythritol holds structure well.
A blend often tastes most like sugar. Avoid liquid sweeteners in the crust to prevent sogginess.
- Dairy variations: Replace sour cream with Greek yogurt for a slight tang and extra protein. For dairy-light, try lactose-free cream cheese and yogurt.
- Flavor twists: Add 1/2 teaspoon almond extract, swirl in 2 tablespoons sugar-free lemon curd, or top with a thin layer of sugar-free lemon gelatin after chilling.
- Bigger batch: Double the recipe for a 9×13-inch pan and add 5–10 minutes to the bake time, watching for the same slight jiggle.
FAQ
Can I make this recipe crustless?
Yes.
Grease and line the pan well, pour in the filling, and bake until just set. The squares will be more delicate, so chill fully and slice carefully.
What’s the best sweetener for a smooth texture?
Allulose is the most forgiving for creamy desserts. Powdered erythritol also works well, but it can crystallize slightly after chilling.
A 50/50 blend offers great flavor and texture.
How do I prevent cracks without a water bath?
Use room-temperature ingredients, avoid overmixing, bake at 325°F, and cool gradually with the oven door ajar. Chilling fully also helps the surface relax.
Can I use bottled lemon juice?
Fresh is best. Bottled juice can taste flat and sometimes bitter.
If you must, use a high-quality brand and don’t skip the zest, which carries most of the lemon aroma.
How many net carbs per square?
Exact macros depend on your ingredients and slice size, but you can expect roughly 3–4 net carbs per small square when cut into 16 pieces. Calculate with your specific brands for accuracy.
Can I use coconut flour instead of almond flour?
Coconut flour behaves very differently and can become dry. If using it, blend with almond flour or sunflower seed flour and increase butter slightly.
Pure coconut flour crusts are prone to crumbling.
How long should I chill the cheesecake?
At least 4 hours, but overnight is ideal for clean slices and full flavor. The texture improves as it sits.
What if I don’t have sour cream?
Use full-fat Greek yogurt. It brings similar tang and moisture, with a slightly lighter texture.
Wrapping Up
These Keto Lemon Vanilla Cheesecake Squares deliver bright citrus, cozy vanilla, and classic cheesecake richness without the sugar.
The method is straightforward, the texture is silky, and the squares hold up beautifully for make-ahead treats. Keep a batch in the fridge for an easy dessert, a lunchbox moment, or a small after-dinner bite that still feels special. Once you try them, you’ll want them in your regular rotation.
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