30 min 8
Lemon Cheesecake Bars
An almond flour base is accented with a creamy lemon topping in this recipe. The sugar-free gelatin and almond flour crust are what make this recipe keto-friendly. If you have it on hand, dust these bars with lemon zest and mint for added garnish.
Ingredients
Crust
1-1/2 cups unsweetened shredded coconut
1 cup almond flour
1/4 tsp salt
1/2 cup butter, softened
Cheesecake
1/2 cup lemon juice
1 envelope of gelatin
2, 8 oz packages of cream cheese, softened
1 cup heavy cream
1/4 tsp salt
2 tsp lemon liquid stevia
Directions Preparing:10 minCooking:20 min
Step 1Place crust ingredients in a food processor and blend until combined
Step 2Pour mixture into a 9 in x 13 in pan
Step 3Spread and pat down to make an even layer in the bottom of the pan
Step 4Pour the lemon juice into a small sauce pan
Step 5Stir in the gelatin and bring to a boil
Step 6Stir the mixture until dissolved and remove from heat to cool for 10 minutes
Step 7Place the remaining ingredients into a mixer
Step 8Blend on high until mixture is thoroughly combined. Add heavy cream should be whipped in texture
Step 9Slowly add the cooled gelatin and blend on low for 1 minute to combine
Step 10Pour this evenly over the crust layer in pan
Step 11Refrigerate uncovered for 2-3 hours to set
Step 12Cut in squares
Step 13Keep refrigerated
Nutrition Facts
Calories
268Total Fat
25.2GProtein
6.5GTotal Carbohydrate
2.1GDietary Fiber
0.8G
1 Comment. Leave new
Simply delicious, mouth-watering recipes. Thank you kindly.