With a creamy lemon cheesecake filling baked on a tender almond flour crust, these are the ultimate citrus dessert!

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INGREDIENTS

Shortbread Crust:

• 8 tablespoons butter, melted

• 1 1/4 cup almond flour

• 2 tablespoons confectioners Monkfruit sweetener

Cheesecake Filling:

• 2 (8 ounce bricks) cream cheese, room temperature

• 1 egg + 1 egg yolk

• 1/2 cup confectioners Monkfruit sweetener

• 2 teaspoons vanilla extract

• 3 tablespoons lemon juice

• 2 tablespoons lemon zest

INSTRUCTIONS

• Preheat oven to 350°F. Line a 8×8 baking pan with parchment paper or aluminum foil, lightly spray with cooking spray and set aside.

• Combine melted butter, almond flour and sweetener. Mix well.

• Pat the crust into pan and bake for 6-7 minutes until lightly set and begining to brown slightly. Allow crust to cool completely before adding the cheesecake layer.

• Combine cream cheese, egg, egg yolk, powdered sweetner, vanilla, zest and lemon juice in a bowl and beat with an electric mixer until just combined. (Take care not to beat too much air into the cheesecake, this will cause cracks as it cools.)

• Evenly spread the cheesecake filling over the cooled crust and bake 25-30 minutes, until a toothpick placed in the center comes out clean. Cool completely before slicing.

YIELDS: 12 Bars

NUTRITION (Per Serving)

Serving:

1 bar | Calories: 278 | Fat: 23.7g | Carbohydrates: 2.5g | Net Carbs: 2.1g | Fiber: 0.4g | Sugar: 0.6g | Protein: 5g | Sodium: 155mg

Free Keto Meal Plan : KETO DIET PLAN FOR BEGINNERS STEP BY STEP GUIDE