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Low carb lemon cheesecake bars, healthier, diet friendly

Low Carb Lemon Cheesecake Bars

Taralynn McNitt
4.90 from 47 votes
Print Recipe Pin Recipe
Course Dessert

Ingredients
  

  • 5 Large Eggs
  • 1 1/2 Cups Almond Flour
  • 1/2 Tbsp Ground Cinnamon
  • 1 1/2 Cup Swerve or your sweetener choice
  • 1/4 Cup Coconut Oil
  • 1/4 Tsp Salt
  • 1 Tsp Baking Powder
  • 16 Ounces 1/3 Less Fat Cream Cheese
  • 1 Tsp Vanilla
  • 1 Tbsp Lemon Extract (or fresh lemon)

Instructions
 

  • Preheat oven to 325 degrees
  • In a mixing bowl, combine 2 eggs, melted coconut oil, 1/2 cup swerve, ground cinnamon, almond flour, salt, and baking powder together. Add extra melted coconut oil if it's too dry.
  • Add the crust mixture to a baking pan, and use your fingers to press it down. Bake for 20 minutes at 325 degrees. 
    (I used a 9 X 13 sized pan, but I wish I would have used a larger one.)
  • While the crust is baking, prepare the lemon cheesecake mixture. 
    In an electric mixture, mix the cream cheese, lemon, vanilla, 1 cup swerve, and 3 eggs.
  • Remove the crust from the oven and spread the cream cheese mixture over the top. Sprinkle lemon zest on top if you used fresh lemons. 
    Bake 45 minutes. 
  • Refrigerate for 2-4 hours until firm. 
    Cut into 24 pieces! 

Notes

Calories 165, 5g carbs, 3g fiber, 2g sugar, & 8 g protein!
Makes 24