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 powdered stevia for added garnish.
1/2 cup butter, melted
1/2 cup almond flour
1 cup boiling water
1/3 cup sugar-free lemon gelatin mix
8 ounces (1 package) cream cheese
2 tablespoons freshly squeezed lemon juice
Directions Preparing:10 minCooking:20 min
Step 1Preheat the oven to 350°F.
Step 2In a medium bowl, mix together the melted butter and the almond flour. Transfer the mixture to an 8-inch-square baking pan. Press the mixture firmly into the bottom to form a crust.
Step 3Place the pan in the preheated oven. Bake for 10 minutes. Remove from the oven. Set aside to cool.
Step 4In a large bowl, combine the boiling water and gelatin. Stir for about 2 minutes to dissolve.
Step 5Add the cream cheese and lemon juice. Mix well to combine.
Step 6Pour the cream cheese mixture over the cooled crust. Refrigerate for at least 2 hours until set, preferably overnight.
Step 7Cut into 8 bars and serve.
Nutrition Facts (per serving of 4:1)