Lemon Cheesecake Bars Low Carb


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


  1. Preheat oven to 325 ranges
  2. In a mixing bowl, integrate 2 eggs, melted coconut oil, half cup swerve, floor cinnamon, almond flour, salt, and baking powder together. Add more melted coconut oil if it’s too dry.
  3. Add the crust mixture to a baking pan, and use your arms to press it down. Bake for 20 minutes at 325 tiers. 
  4. (I used a nine X 13 sized pan, however I wish I could have used a bigger one.)
  5. While the crust is baking, prepare the lemon cheesecake aggregate. 
  6. In an electric aggregate, blend the cream cheese, lemon, vanilla, 1 cup swerve, and 3 eggs.
  7. Remove the crust from the oven and unfold the cream cheese mixture over the pinnacle. Sprinkle lemon zest on top in case you used sparkling lemons. 
  8. Bake forty five mins. 
  9. Refrigerate for 2-4 hours till firm. 
  10. Cut into 24 portions! 

Recipe Notes
Calories 165, 5g carbs, 3g fiber, 2g sugar, & eight g protein!
Source : http://simplytaralynn.com/2015/06/01/19350/