Lemon Ricotta Cheesecake Bars with Berry Sauce

Why This Is Strictly Keto

A classic cheesecake bar has a graham cracker crust and a cup or more of sugar. These swap the crust for almond flour and butter and sweeten the filling with powdered monk fruit or erythritol. Whole-milk ricotta and cream cheese give the creamy texture, real lemon gives the flavor, and a simple berry sauce is the only topping. Each bar has about 4g net carbs.

Ingredients

Crust

• 1½ cups almond flour
• ¼ cup (4 tablespoons) unsalted butter, melted
• 2 tablespoons powdered monk fruit or erythritol
• Pinch of sea salt

Lemon ricotta filling

• 15 oz (425g) whole-milk ricotta cheese
• 8 oz (225g) cream cheese, softened
• 3 large eggs, at room temperature
• ½ cup powdered monk fruit or erythritol
• Zest of 2 lemons
• ¼ cup fresh lemon juice
• 1 teaspoon vanilla extract

Berry sauce

• 1 cup fresh or frozen raspberries or blueberries
• 1 tablespoon fresh lemon juice
• 1 tablespoon powdered monk fruit or erythritol
• ¼ cup water

Instructions

1. Make the crust: Preheat oven to 325°F (160°C). Line an 8-inch square pan with parchment, leaving an overhang. Mix the almond flour, melted butter, sweetener and salt until crumbly, then press firmly into the bottom of the pan. Bake 10 minutes.

2. Blend the filling: In a food processor or with a hand mixer, beat the ricotta and cream cheese until completely smooth. Add the eggs one at a time, then the sweetener, lemon zest, lemon juice and vanilla, mixing just until combined.

3. Bake: Pour the filling over the warm crust and smooth the top. Bake for 30–35 minutes, until the edges are set and the center still jiggles slightly.

4. Cool slowly: Turn off the oven, crack the door and let the cheesecake cool inside for 30 minutes. Then cool at room temperature for 30 minutes and refrigerate for at least 4 hours.

5. Cook the berry sauce: Simmer the berries, lemon juice, sweetener and water in a small saucepan over medium heat for 8–10 minutes, mashing the fruit, until the sauce thickens slightly. Cool completely.

6. Serve: Lift the cheesecake out with the parchment, cut into 12 bars and spoon the berry sauce over each one.

Nutritional Info (per serving, approximate)

Tips

• Drain any liquid that has pooled on top of the ricotta before blending, so the bars set firmly.
• Do not overmix once the eggs go in — too much air makes the top crack.
• The bars keep 5 days in the refrigerator and freeze well for up to 2 months (freeze without the sauce).