Low Carb Lemon “cheesecake” Bars



5 Large Eggs

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

Tsp Vanilla

1 Tbsp Lemon Extract (or fresh lemon)


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!

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