Low carb lemon cheesecake bars are bright, creamy lemon cheesecake filling baked on a tender shortbread crust. Sugar-free and gluten-free.
- 12 oz cream cheese softened
- 1/4 cup Swerve Sweetener or granulated erythritol
- 1 large egg
- 2 tbsp heavy cream
- zest of one lemon
- juice of half a lemon about 2 tbsp
- 1/4 tsp stevia extract
For the crust, preheat the oven to 350F. Combine almond flour, butter, erythritol, xanthan gum, salt and stevia in a food processer. Pulse until mixture resembles fine crumbs.
Press mixture evenly into the bottom of an 8-inch square pan and bake 10 minutes (it won’t look cooked through). Set aside and let cool.
Reduce oven temperature to 275F.
For the filling, beat cream cheese in a large bowl until smooth.
Beat in erythritol, egg, cream, lemon zest, lemon juice and stevia until well combined.
Spread filling over cooled crust and bake 30 minutes, or until filling is just set and barely jiggles when shaken.
Let cool 30 minutes, then chill for at least 2 hours.
Serves 16. Each serving has 3.5 g of carbs and 1 g of fiber. Total NET CARBS = 2.5 g.
Enjoy & thanks for sharing! 😀