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)
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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