These bars come from the inspired kitchen of the All Day I Dream About Food blog. I’ve tweaked things just the tiniest bit.
Lemon Cheesecake Bars
16 bars // Calories 190, Fat 16.6g, Net Carbs 2.4g, Protein 4.4g
(whipped cream dollops not counted)
Crust
1 ¼ cups Bob’s Red Mill super fine almond flour
¼ cup Swerve sweetener
¼ teaspoon sea salt
¼ cup Kerrygold butter, melted
Cheesecake Filling
16 oz organic cream cheese softened
½ cup powdered Swerve sweetener
2 teaspoon lemon zest (about 1 large lemon)
3 tablespoon fresh lemon juice
2 tablespoon organic heavy whipping cream
Optional: 1-2 drops LorAnn lemon flavoring oil (available on Amazon)
2 large free range eggs
CRUST
Preheat the oven to 350 degrees. In a large bowl, whisk together almond flour, sweetener, and salt. Stir in the melted butter until well combined.
Press evenly into the bottom of an 8-inch square pan and bake 10 minutes – it won’t be cooked through. Set aside and let cool.
Reduce the oven temperature to 275 degrees.
FILLING
Beat the cream cheese in a large bowl until smooth. Beat in the sweetener, and then beat in the lemon zest, lemon juice, and cream until no lumps remain. Taste the filling. If not lemony enough, add a drop or two of LorAnn lemon flavoring oil.
Beat in the eggs until just combined – do not overbeat as this can cause cracking.
ASSEMBLY
Spread the filling over cooled crust and bake 35 to 45 minutes, or until filling is just set and the center barely jiggles when shaken.
Let cool 30 minutes, then chill for at least 2 hours.
To cut, mark pan in half (both ways), and then in half again (both ways).
Serve with dollops of freshly-whipped heavy cream.