Keto Lemon Cheesecake Bars: A Zesty Low-Carb Delight

Serving: These bars are perfect on their own, but you can serve them with a dollop of whipped cream or a few fresh berries for added flavor and color.
Storage: Store any leftovers in an airtight container in the refrigerator for up to 4-5 days. You can also freeze them for up to 2 months—just thaw in the fridge before serving.
Variants:

Berry Lemon Cheesecake Bars: Add a layer of fresh raspberries or blueberries on top of the cheesecake filling before baking for a fruity twist.
Chocolate Lemon Cheesecake Bars: Add a couple of tablespoons of cocoa powder to the filling for a chocolate-lemon variation.
Lemon Almond Cheesecake Bars: Add a sprinkle of slivered almonds to the crust for added texture and flavor.
FAQ:

1. Can I use a different sweetener instead of erythritol?
Yes, you can substitute erythritol with any keto-friendly sweetener of your choice, such as monk fruit sweetener or stevia. Be sure to adjust the amount based on the sweetness of your chosen sweetener.

2. Can I make these bars ahead of time?
Absolutely! These bars need time to chill in the fridge to set, making them the perfect make-ahead dessert. Prepare them the day before and refrigerate overnight for the best results.

3. Is it necessary to use sour cream?
Sour cream adds creaminess and tang to the cheesecake filling, but if you don’t have any on hand, you can substitute with Greek yogurt or heavy cream for a slightly different texture.

4. Can I use lemon extract instead of lemon juice?
Yes, if you don’t have fresh lemons, you can use lemon extract. Start with 1/2 teaspoon and adjust to taste, as extracts tend to be more concentrated than fresh juice.

These Keto Lemon Cheesecake Bars are the perfect balance of rich and refreshing, and with only a few ingredients, they come together easily for a delicious low-carb treat. Whether you’re following a keto lifestyle or simply craving a lighter dessert, these bars are sure to satisfy your sweet tooth without the guilt!