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LEMON CHEESECAKE BARS WITH SHORTBREAD CRUST – LOW CARB AND GLUTEN-FREE
Ingredients
- Yield: 16 bars
- Serving Size: 1 bar
- Bright, creamy lemon cheesecake filling baked on a tender shortbread crust. Low carb, Sugar-free and gluten-free.
- Ingredients
- Crust:
- 1 1/4 cups almond flour
- 1/4 cup butter, chilled
- 1/4 cup Swerve Sweetener or granulated erythritol
- 1/2 tsp xanthan gum
- 1/4 tsp salt
- 15 drops stevia extract
- Cheesecake Filling:
- 12 oz cream cheese, softened
- 1/4 cup Swerve Sweetener or granulated erythritol
- 1 large egg
- 2 tbsp heavy cream
- zest of one lemon
- juice of half a lemon (about 2 tbsp)
- 1/4 tsp stevia extract
- Instructions
Chrome Extension
