These Keto Lemon Poppy Seed Cottage Cheese Bars are a refreshing treat! Packed with zesty lemon flavor and a hint of crunchy poppy seeds, they’ll brighten your day.
I love how these bars are not only delicious but also low in carbs! Perfect for a guilt-free snack. And honestly, who can resist that tangy taste? Zingy goodness at its best! 🍋
Key Ingredients & Substitutions
Almond Flour: This is a great choice for a low-carb crust. If you need a nut-free option, you can use sunflower seed flour instead, but be aware it may change the flavor slightly.
Erythritol: A popular keto sweetener, erythritol works well here. If it’s not available, you could swap it with monk fruit sweetener or stevia. Just adjust the amount based on sweetness levels.
Cottage Cheese: Full-fat cottage cheese gives the best creaminess. If you’re aiming for a different texture, ricotta could be a good alternative, but it’s not as low in carbs.
Lemon Juice and Zest: Fresh lemon is ideal for flavor freshness. Bottled lemon juice can work in a pinch, but fresh gives a brighter punch. Don’t skip the zest for added aroma!
Cream Cheese: Soften the cream cheese for easy blending. If you’re avoiding dairy, try using a non-dairy cream cheese made from cashews or almonds.
How Do You Achieve a Smooth and Creamy Filling?
To make sure your filling is perfectly smooth, blending is key! Here’s how:
- Start with well-drained cottage cheese to avoid excess moisture. Less moisture means a better texture.
- Blend it alone first until smooth before adding other ingredients. This ensures no lumps remain.
- Once smooth, add the eggs, sweetener, lemon zest, lemon juice, coconut flour, and poppy seeds. Blend until just mixed; over-blending can make it too thin.
- When pouring the filling on the crust, use a spatula to spread it evenly for uniform baking.
How to Make Keto Lemon Poppy Seed Cottage Cheese Bars
Ingredients You’ll Need:
For the Crust:
- 1 1/2 cups almond flour
- 1/4 cup butter, melted
- 2 tbsp erythritol (or preferred keto sweetener)
- 1/2 tsp vanilla extract
For the Filling:
- 1 1/2 cups cottage cheese (full fat, well-drained)
- 3 large eggs
- 1/2 cup erythritol or other keto-friendly sweetener
- Zest of 1 large lemon
- 1/4 cup fresh lemon juice (about 1-2 lemons)
- 1 tsp vanilla extract
- 2 tbsp coconut flour (for thickening)
- 1 tbsp poppy seeds
For the Topping:
- 1/2 cup cream cheese, softened
- 2 tbsp heavy cream or coconut cream
- 1 tbsp erythritol
- Additional lemon slices and poppy seeds for garnish
How Much Time Will You Need?
This delicious dessert takes about 15 minutes for prep, with an additional 30-42 minutes for baking. After baking, allow the bars to cool and chill for at least 2 hours. So, all in all, you can expect a bit over 3 hours from start to finish, mainly because of the chilling time.
Step-by-Step Instructions:
1. Prepare the Crust:
Start by preheating your oven to 350°F (175°C). In a mixing bowl, combine the almond flour, melted butter, erythritol, and vanilla extract. Use a fork to mix everything until it looks crumbly but holds together when you press it.
2. Bake the Crust:
Transfer the crust mixture into an 8×8 inch baking pan that’s lined with parchment paper. Press it down evenly across the bottom. Pop it into the oven and bake for about 10-12 minutes or until the edges are slightly golden. Once done, take it out and set it aside to cool.
3. Make the Filling:
Using a blender or food processor, blend the cottage cheese until it’s creamy and smooth. This is important for a nice texture! Then, add in the eggs, erythritol, lemon zest, lemon juice, vanilla extract, coconut flour, and poppy seeds. Blend until it’s all fully combined and smooth once again.
4. Bake the Filling:
Pour the filling over your cooled crust and spread it out evenly. Bake it in the oven (still at 350°F/175°C) for 25-30 minutes. You’ll know it’s ready when the filling is set but has a slight jiggle in the center.
5. Cooling Time:
Once baked, let the bars cool completely in the pan. Then, cover it and put it in the fridge for at least 2 hours to help it set further.
6. Prepare the Topping:
While waiting, let’s make the topping! Beat the softened cream cheese in a bowl with the heavy cream and erythritol until it’s smooth and creamy.
7. Assemble and Garnish:
Once the bars are chilled and set, spread your creamy topping over the filling. You can finish by garnishing with thin lemon slices and a sprinkle of extra poppy seeds.
8. Serve:
Finally, cut the bars into squares and serve them chilled. Enjoy these delicious, keto-friendly lemon poppy seed cottage cheese bars!
Can I Substitute Almond Flour with Another Flour?
Yes, if you need a nut-free alternative, you can use sunflower seed flour. Just keep in mind that it may alter the flavor slightly, but it still works well for the crust!
How Do I Store Leftover Bars?
Store any leftovers in an airtight container in the fridge for up to 4 days. They taste great chilled and can also be frozen for longer storage. Just wrap them well before freezing.
What Can I Use Instead of Erythritol?
You can substitute erythritol with monk fruit sweetener or stevia, but be sure to adjust the quantity as they have different sweetness levels. Always check the conversion ratios on the packaging.
Can I Make These Bars Dairy-Free?
Absolutely! You can use dairy-free cream cheese and a plant-based heavy cream or coconut cream for the topping. Just ensure the cottage cheese is replaced with a thick dairy-free alternative, like blended tofu or cashew cream, for the filling.
