Lemon Cheesecake bars

LEMON CHEESECAKE BARS

yield: 16 servings

Crust

• 1/4 c Almond Flour
• 1/4 c Swerve Sweetner
• 1/4 tsp Salt
• 1/4 c Melted Butter

Filling

• 16oz Cream Cheese (softened)
• 1/2 c Powdered Swerve
• 2 tsp Lemon zest (about 1 lemon)
• 3 Tbsp Fresh Loemon Juice
• 2 Tbsp heavy Cream
• 2 large Eggs

Prehat 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 275F.

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.

Beat in the eggs until just combined - do not overbeat as this can cause cracking.

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.

 

Suggestion: Garnish with Lemon Zest and Powdered Swerve for fancy look and added taste.