Low Carb Lemon Cheesecake Bars

Keto Friendly Recipe - Less Than 4 Net Carbs

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Ingredients

• 1 tbsp Lemon, zest

• 2 tbsp Zest

• 1 Egg yolk

• 3 Eggs, large

• 1/3 cup Lemon juice

• 1 cup Almond flour

• 1/3 cup Coconut flour

• 1 cup powdered erythritol

• 1 tsp Vanilla extract

• 8 oz Cream cheese

Instructions

1. Preheat your oven to 350 degrees

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

3. 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.

4. 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.

5. Spread the cheesecake layer evenly on the COOL crust.

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