Lemon Cheesecake Bars
Course: Snacks, DessertCuisine: AmericanDifficulty: EasyServings
8
servingsPrep time
10
minutesCooking time
20
minutesCalories
268
kcalAn 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.
