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Keto Lemon Vanilla Cheesecake Squares - Bright, Creamy, and Low-Carb

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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 12 servings
Ingredients Method

Ingredients
  

  • 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: 8x8-inch square baking pan
  • Parchment paper
  • Hand mixer or stand mixer
  • Microplane or fine grater for zest

Method
 

  1. 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).
  2. 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.
  3. 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.
  4. Beat the cream cheese: In a large bowl, beat softened cream cheese on medium speed for 1–2 minutes until smooth and lump-free.
  5. Add sweetener and salt: Mix in powdered sweetener and a pinch of salt until creamy, scraping the bowl as needed.
  6. Blend in eggs: Add eggs one at a time on low speed, mixing just until combined to avoid excess air.
  7. Finish the batter: Mix in sour cream, vanilla, lemon zest, and lemon juice until smooth. The batter should be silky, not whipped.
  8. Assemble: Pour the filling over the warm crust and smooth the top with a spatula. Tap the pan gently to release any air bubbles.
  9. 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.
  10. 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.
  11. Chill and set: Cover and refrigerate for at least 4 hours, preferably overnight, to set fully and develop flavor.
  12. 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.