Low carb lemon cheesecake bars are bright, creamy lemon cheesecake filling baked on a tender shortbread crust. Sugar-free and gluten-free.
Read: Keto Raspberry Cheesecake Bars
Cuisine: Low Carb | Gluten Free | Sugar Free
Prep Time: 10 Mins | Cook Time: 1 Hour | This Recipe Makes : 16 Servings
Ingredients
Crust:
- 1 1/4 cups almond flour
- 1/4 cup butter chilled
- 1/4 cup Swerve Sweetener or granulated erythritol
- 1/2 tsp xanthan gum
- 1/4 tsp salt
- 15 drops stevia extract
Cheesecake Filling:
- 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
Instructions
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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.
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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.
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Reduce oven temperature to 275F.
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For the filling, beat cream cheese in a large bowl until smooth.
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Beat in erythritol, egg, cream, lemon zest, lemon juice and stevia until well combined.
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Spread filling over cooled crust and bake 30 minutes, or until filling is just set and barely jiggles when shaken.
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Let cool 30 minutes, then chill for at least 2 hours.
Recipe Notes
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! 😀
Source: Morva
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