Lemon Cheesecake Bars

Lemon Cheesecake Bars

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Course: Snacks, DessertCuisine: AmericanDifficulty: Easy
Servings

8

servings
Prep time

10

minutes
Cooking time

20

minutes
Calories

268

kcal

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 envolope of gelatin

  • 16 oz (2)packages of cream cheese, softened

  • 1 cup heavy cream

  • 1/4 tsp salt

  • 2 tsp lemon liquid stevia

Directions

  • Place crust ingredients in a food processor and blend until combined
  • Pour mixture into a 9 in x 13 in pan
  • Spread and pat down to make an even layer in the bottom of the pan
  • Pour the lemon juice into a small sauce pan
  • Stir in the gelatin and bring to a boil
  • Stir the mixture until dissolved and remove from heat to cool for 10 minutes
  • Place the remaining ingredients into a mixer
  • Blend on high until mixture is thoroughly combined. Add heavy cream should be whipped in texture
  • Slowly add the cooled gelatin and blend on low for 1 minute to combine
  • Pour this evenly over the crust layer in pan
  • Refrigerate uncovered for 2-3 hours to set
  • Cut in squares
  • Keep refrigerated

Nutrition Facts

8 servings per container

Serving Size1 servings


  • Amount Per ServingCalories268
  • % Daily Value *
  • Total Fat 25.2g 39%
    • Total Carbohydrate 2.1g 1%
      • Dietary Fiber 0.8g 4%
    • Protein 6.5g 13%

      * The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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