Ingredients
Scale
- 1 cup almond flour
- 1/4 cup granulated erythritol
- 1/2 cup unsalted butter, melted
- 16 oz cream cheese, softened
- 1/2 cup granulated erythritol
- 2 large eggs
- 1/4 cup lemon juice
- 1 tbsp lemon zest
- 1 tsp vanilla extract
- Pinch of salt
Instructions
- Preheat the oven to 350°F (175°C) and line an 8×8 inch baking dish with parchment paper.
- In a mixing bowl, combine almond flour, 1/4 cup erythritol, and melted butter to form the crust. Press it into the bottom of the prepared baking dish.
- In a separate bowl, beat the cream cheese and 1/2 cup erythritol until smooth.
- Add in the eggs, lemon juice, lemon zest, vanilla extract, and salt. Mix until fully combined.
- Pour the cheesecake filling over the crust and smooth the top.
- Bake for 25-30 minutes or until the edges are set and the center is slightly jiggly.
- Let it cool at room temperature, then refrigerate for at least 2 hours before slicing into bars.
- Serve chilled and enjoy your guilt-free dessert!
Notes
Best served cold. You can enjoy them plain or with whipped cream on top.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Keto
- Diet: Keto
Nutrition
- Serving Size: 1 bar
- Calories: 200
- Sugar: 2g
- Sodium: 300mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 45mg