Lemon Cheesecake Bars with Shortbread Crust
This is one of my new Favorites!! I know….I say that all the time but I just can’t believe we can enjoy such amazing food with no guilt.
1 1/4 cups almond flour
1/4 cup butter,chilled
1/4 cup granulated erythritol plus 1/4 tsp stevia glycerite1
/2 tsp xanthan gum
1/4 tsp salt
Creamy Lemon Cheesecake Filling:
12 oz cream cheese, softened
1/4 cup granulated erythritol
1 large egg
2 tbsp heavy cream
zest of one or two lemons depending on how lemony you like it
juice of one lemon 1/4 or more depending on individual taste. I like mine super lemony
1/4 tsp stevia extract
For the crust
preheat the oven to 350F.
almond flour, butter, erythritol, xanthan gum, salt and stevia in a food processer (I just used a pastry cutter which works great).
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 softened cream cheese in a large bowl until smooth.
Beat in erythritol, egg, cream, lemon zest, lemon juice and stevia until well combined.
Taste filling to see if need to add more lemon juice or not.
Spread filling over cooled crust and bake 30 minutes, or until filling is just set and barely jiggles when shaken.
Let cool 30 minutes, and 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.
I got this recipe from www.AllDayIDreamAboutFood.com and I made a couple of my own tweaks.