Keto Lemon Cheesecake Bars: A Zesty Low-Carb Delight

Preheat your oven to 350°F (175°C).
In a medium-sized bowl, combine the almond flour, shredded coconut (if using), melted butter, sweetener, vanilla extract, and salt. Stir until the mixture resembles a crumbly dough.
Press the mixture evenly into the bottom of a greased 8×8-inch baking dish or line it with parchment paper. Bake for 8-10 minutes, or until the crust is golden brown. Remove from the oven and let it cool while you prepare the filling.
Make the Cheesecake Filling:

In a large bowl, beat the softened cream cheese until smooth and creamy using a hand mixer or stand mixer.
Add the eggs, one at a time, beating well after each addition.
Stir in the erythritol, sour cream, lemon juice, lemon zest, vanilla extract, and a pinch of salt. Mix until fully combined and smooth.
Assemble and Bake:

Pour the cheesecake filling over the cooled crust and smooth the top with a spatula.
Bake for 20-25 minutes, or until the edges are set and the center is slightly jiggly. Be careful not to overbake, as the cheesecake will firm up as it cools.
Remove from the oven and let it cool to room temperature. Once cooled, refrigerate for at least 2-3 hours, or until fully set.
Serve:

Once chilled, slice the cheesecake bars into squares and serve. For an extra touch, garnish with additional lemon zest or whipped cream (optional).
Serving and Storage Tips: