My keto lime cheesecake bars are both delicious and easy. Rich, velvety smooth this cheesecake delivers all the flavor and texture of a traditional cheesecake minus all the carbs. It's sugar-free, grain-free, gluten-free, and incredibly tasty.
It's a recipe for low carb lime cheesecake bars that features a creamy lime-infused filling and, buttery almond shortbread crust.
There is no doubt that this girl loves her keto cheesecakes, after all, it was the first recipe I attempted to convert when I went keto back in 2014.
And it's why I have shared all types of cheesecakes on the site, from the complex bain-marie kind to the no-bake variety. You're welcome.
We have a couple of other recipes that feature the flavor of key limes, like our keto key lime pound cake, our keto no-bake key lime cheesecake, and our keto key lime cheesecake fat bombs that you should also totally try.
Low-Carb Lime Cheesecake Bars
Any time I have an excuse to add citrus to a recipe I am all in. And since limes are always in abundance in our home, it was easy to come up with a keto-friendly lime cheesecake with the ease of bars.
The best part is that since these are low in carbs, gluten-free, and sugar-free, they make the perfect keto dessert.
It's a recipe for lime cheesecake bars that can fit perfectly into your keto macros. So be sure to include them in your keto meal planning.
Ingredients Needed For This Keto Dessert
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The following are the ingredients needed to make these keto lime cheesecake bars. Note that the full printable recipe card is at the bottom of the page.
- Full-fat cream cheese, softened
- Confectioner's sugar substitute
- Whole eggs and egg yolk
- Lime extract
- Lime zest, about the zest of two limes
- Lime juice
Almond Crust
- Almond flour
- Granulated sugar substitute
- Melted unsalted butter
- Salt
Sour Cream Topping
- Full-fat sour cream
- Confectioner's sugar-substitute
- Vanilla extract
How To Make Keto Lime Cheesecake Bars
Making these cheesecake lime bars is pretty straightforward. You'll start by making the almond crust that holds the filling perfectly making it possible to slice and serve as bars.
Note that you will first bake the crust for about 15 minutes or until just set. There is no need to brown as the crust will bake again once the filling is added.
Next comes the keto cheesecake filling and here is where you want to be certain that you start with cream cheese that has been allowed to soften at room temperature.
I like to set the cream cheese on the counter for at least an hour before creaming this avoids all lumps.
Then you'll beat the cream cheese along with the lime juice, zest, sweetener, and lime extract until the batter is nice and smooth and void of all lumps.
Once you've achieved the proper consistency it's time to add the two eggs and the one egg yolk.
It's important to note that once the eggs go in, you do not want to overmix the batter, doing so is sure to cause the cheesecake to rise too quickly and then collapse during baking and cause unwanted cracks.
So just mix until the eggs are just combined and resist the urge to overbeat. This step is important so trust me on this.
Keto Cheesecake Chilling Time
Enough chilling time is a crucial step because, in my opinion, you do not want to rush this part.
I recommend that the cheesecake bars chill for a minimum of three hours and even better if enjoyed the next day as they really benefit from the time they spend in the refrigerator.
Since it's vital that the keto lime cheesecake bars spend adequate time in the fridge, it's the perfect recipe to make ahead.
Perfect for when you want to impress your guests with a keto dessert that will fool their tastebuds without spending too much time in the kitchen.
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Properly chilling the low-carb lime cheesecake bars ensures that they are able to slice easily into bars, but also allows the flavor of the cheesecake to really meld together.
Allowing a cheesecake to age in the fridge overnight ensures the perfect cheesecake texture and flavor. Trust me it's so worth the wait.
Once the cheesecake has had sufficient time to age I added a quick sour cream topping. This may seem unnecessary but trust me it's so worth making.
The sour cream adds a little extra tang and balances beautifully with the cheesecake filling.
Best Sugar Substitute For This Keto Dessert
When it comes to choosing which sugar substitute to use for this sugar-free lime cheesecake bars, I have several brands for you to choose from.
My go-to choice is Lakanto Monk Fruit because the texture is spot on and there is barely any aftertaste. It is a monk fruit and erythritol blend.
Lakanto Monk Fruit gets its sweetness from antioxidants called mogrosides, instead of fructose or sucrose. It's why it's a great all-natural sugar substitute and has zero calories and zero glycemic index.
I’m also partial to Swerve an erythritol blend. Unlike other natural sweeteners like stevia, it has no bitter aftertaste and measures just like sugar.
Swerve is the name brand of Erythritol it's unlike other sugar alcohols that have a 0 % impact on blood sugar.
You could also use the stevia and erythritol-based brand Pyure for most of my baked goods.
But if using Pyure, you will want to use half the amount called for in this recipe since it's much sweeter.
Lastly, if you can easily find a more natural sugar substitute, you can also use Splenda with great success.
You will want to use the Splenda that has a bulking agent. It's the one that comes in larger bags.
I opted to use a combination of confectioner's sugar substitute and granulated sugar substitute for the lime cheesecake bars.
I used Lakanto's confectioner's sugar sub for the filling to keep things extra smooth. Note that Swerve also has a confectioner's sugar substitute that is delicious.
I then used a granulated sugar substitute for the almond crust.
That being said, you could opt to use granulated instead of the confectioner's sugar substitute for the filling but you will need to double the amount the recipe calls for.
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Keto Lime Cheesecake Bars
These keto lime cheesecake bars are both delicious and easy. The low carb lime cheesecake bars feature a creamy lime-infused filling and almond, buttery shortbread crust.
Ingredients
- 16 ounces of cream cheese, softened
- ¾ cup of confectioner's sugar substitute
- 2 whole eggs, room temperature
- 1 egg yolk, room temperature
- 1 teaspoon of lime extract
- 2 teaspoons of lime zest, about 2 limes
- ¼ cup of lime juice
Almond Flour Crust
- 1 ½ cups of almond flour
- 2 tablespoons of granulated sugar substitute
- ¼ cup of melted unsalted butter
- ¼ teaspoon of salt
Sour Cream Topping
- 5 tablespoons of sour cream
- 2 tablespoons of confectioner's sugar substitute
- ¼ teaspoon of vanilla extract
- Pinch of salt
Instructions
- Grease an 8x8 baking pan and preheat the oven to 350 degrees.
- Crust: In a medium-sized bowl combine the almond flour, granulated sugar substitute, and salt. Stir in the melted butter and combine well.
- Press the almond crust into the bottom of the pan. Cook the crust for 15 minutes and set aside. Note that the crust will not be fully cooked.
- Reduce the oven to 325 degrees and proceed to make the filling.
- Cheesecake Filling: Using an electric mixer in a large bowl, beat together the softened cream cheese, sweetener, lime zest, lime juice, and lime extract. Cream the mixture on medium-high until no lumps remain. Be sure to stop the mixer several times to scrape the bowl in order to mix properly.
- Beat in the eggs and egg yolk but only until the mixture is just combined. do not overmix the filling. Overmixing will cause the crust to crack.
- Spread the batter evenly over the cooled crust. Bake the cheesecake for 30-40 minutes or until the cheesecake is set but the center still jiggles when lightly shaken. The cheesecake will continue to cook as it cools so it's important not to overcook.
- Allow the cheesecake to cool on a baking rack for 30 minutes and then chill in the refrigerator for a minimum of 3 hours or overnight.
- Sour Cream Topping: In a small bowl combine well the sour cream, sweetener, vanilla extract, and pinch of salt. Spread over the cooled cheesecake and garnish with lime slices and additional lime zest.
- Store leftovers in the refrigerator for up to 5 days. Flash freezing is best if you want to freeze the bars for up to 3 weeks. To do so simply place the entire unwrapped cheesecake or unwrapped bars on a cookie sheet allow to freeze for a couple of hours before wrapping. This will ensure the cheesecake or bar tops are not crushed.
Notes
I opted to use a combination of confectioner's sugar substitute and granulated for the lime cheesecake bars. I used a confectioner's sugar substitutestitue for the filling to make it extra smooth.
I then used a granulated sugar substitute for the almond crust.
That being said, you could opt to use granulated instead of the confectioner's sugar substitute for the filling but you will need to double the amount the recipe calls for.
Nutrition Information:
Yield: 12 Serving Size: 1Amount Per Serving: Calories: 275Total Fat: 20.2gSaturated Fat: 9.9gCholesterol: 85mgSodium: 89mgCarbohydrates: 4.5gNet Carbohydrates: 3.2gFiber: 1.3gSugar: 0.1gProtein: 5.3g
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