I could come up with a story and an excuse for baking these bars, but truth is, there was no special occasion. I just felt like baking for the love of it. I did choose these bars for a reason though. Everyone around me loves cheesecake and lemon. I could care less for the both of them, I’m more of a chocolate or cake person.
When I was deciding on what to bake, I had a couple of limits. Whatever I baked had to be low carb and low sugar; Nick’s mom is on a no carb/low carb diet. I chose lemon because Nick’s dad sent me an email that contained just a photo of lemon bars, which was basically *hint *hint *cough *cough, bake these! Sure, I could have made chocolate cake or something I like, but I didn’t want those laying around the house taunting me. I knew I’d eat the lemon bars like a normal human being, but a chocolate dessert would be gone…fast.
A couple of weeks ago, I posted Phyllis’s low carb cheesecake recipe and mentioned it would be really good with an almond flour crust and so that’s what inspired this dessert.
2 Large eggs (1 added after the picture), 1 1/2 cups almond flour, 1/2 tablespoon cinnamon, 1/3 cup baking stevia, 1/4 cup coconut oil, 1/4 teaspoon salt, 1/2 tsp baking powder.
Preheat oven to 325 degrees
Mix all the crust ingredients together and add extra coconut oil if it’s too dry.
Evenly distribute a pan with the almond flour crust.
If I were you, I’d use a 2x larger pan than the one I used. Bake the crust for 20 minutes at 325 degrees.
9×13 size pan
While the crust is baking, prepare the lemon cheesecake.
Lemon Cheesecake Ingredients:
3 packages of 1/3 less fat cream cheese, 3 large eggs, 1 cup baking stevia, 1 tsp vanilla, 1 tablespoon of lemon extract or 3 tablespoon of fresh lemon juice.
The filling was a little clumpy when I tried to stir it with a spoon, and so I threw it all into the electric mixer and whipped it up.
Take the crust out of the oven and add the cheesecake mix evenly over the top.
If you want a little extra, mix in a couple of white chocolate shavings on top!
Instead of white chocolate, I added a little lemon zest to keep it low carb and low sugar. Bake for 45 minutes. The edges will be slightly brown.
Let the cheesecake bars cool in the refrigerator for 1-2 hours, until firm.
Once they’re firm, cut it into bars. I used a smaller pan than should have and so I only cut twelve pieces, but this recipe is supposed to make 24 pieces. Mine were just extra big.
For not following any recipe for the crust, I was pretty excited with how well it turned out. It was crispy, it fell apart, and had a great flavor that accented the lemon perfectly.
Now, I’m not a lemon person, never really was one, but these bars were actually really good. I’ve never been a cheesecake person either, and still liked these.
I drove them over to Nick’s parents house to drop off once they cooled and I was excited for Phyllis to try them.
She loved them, and even Ralph liked them! I was so happy 🙂 If you love lemon and you love cheesecake, you’ll love these! They’re gluten free too. I want to make the crust again with a chocolate whip topping.
1 bar: Calories 165, 5g carbs, 3g fiber, 2g sugar, & 8 g protein!
Recipe makes 24~