Low Carb Lemon Cheesecake Bars

Preheat your oven to 350 degrees

Line an 8×8 pan with parchment paper, so the bars are easier to remove.

Combine the coconut flour, almond flour & 1 egg yolk together and press the filling into the bottom of the pan. Pre-bake 7 minutes until set and very lightly brown. Cool completely before adding the next layer.

While the crust cools combine all of the lemon cheesecake layer ingredients: Cream cheese, vanilla, powdered erythritol, 3 eggs, lemon juice and lemon zest in a blender or use a mixer. Blend until completely smooth.

Spread the cheesecake layer evenly on the COOL crust.

Lastly, in a blender or mixer combine all of the lemon bar layer ingredients and blend until smooth. Chill the mixture for 10 minutes.