Total Time: 43 minutes Yield: 16 bars
Ingredients
For the crust:
- 6 tablespoons butter, melted
- 2 cups superfine, blanched almond flour
- 1 teaspoon grated lemon zest
- 1/3 cup granulated erythritol sweetener
For the cheesecake filling:
- 16 ounces full fat cream cheese
- 2 large eggs
- 1/2 cup granulated erythritol sweetener
- 1 tablespoon fresh lemon juice
For the blueberry swirl:
- 1/2 cup fresh or frozen blueberries
- 1 tablespoon granulated erythritol sweetener
Instructions
For the crust:
- Preheat the oven to 350° F.
- Combine the melted butter, almond flour, sweetener and lemon zest in a medium sized bowl and mix well.
- Transfer the crust dough to a 9 x 9 pan lined with parchment paper or foil (this will make removing the bars much easier.
- Press the crust firmly into the bottom of the pan.
- Bake the crust for 8 minutes.
- Remove from the oven and set aside to cool.
For the cheesecake filling:
- Combine the cream cheese, eggs, sweetener and lemon juice in a blender and blend until smooth.
- Pour over the par baked crust and spread out evenly in the pan.
For the blueberry swirl:
- Combine the blueberries and sweetener in a small blender cup and blend until mostly smooth.
- Drop by spoonfuls over the top of the cheesecake mixture.
- Gently swirl through the circles of blueberry with a knife to distribute, but don’t over mix.
- Bake the cheesecake bars at 350° F for 25 minutes, or until set.
- Remove from the oven and cool.
- Chill for at least 2 hours, preferably longer before cutting into four rows of squares to serve.
- Store in an airtight container in the refrigerator for up to 5 days, or freeze for up to 3 months.
Net carbs per bar = 2.5g
Nutrition
- Serving Size: 1 bar
- Calories: 230
- Fat: 22g
- Carbohydrates: 4.5g
- Fiber: 2g
- Protein: 6g