Lemon Cheesecake Bars

Serves: 16

Crust:

1 1/4 cups almond flour 

1/4 cup butter, chilled 

1/4 cup powdered erythritol 

1/2 tsp xanthan gum 

1/4 tsp salt 

Cheesecake Filling:

350 gm cream cheese, softened 

1/2cup powdered erythritol (or to taste)

1 large egg 

2 tbsp cream 

zest of one lemon 

juice of half a lemon (about 2 tbsp)

For the crust, preheat the oven to 180c. Combine almond flour, butter, erythritol, xanthan gum and salt in a food processor. 

Pulse until mixture resembles fine crumbs. 

Press mixture evenly into the bottom of a lined 8-inch square pan and bake 10 minutes (it won't look cooked through). Set aside and let cool. 

Reduce oven temperature to 160c.

For the filling, beat cream cheese in a large bowl until smooth. Beat in erythritol, egg, cream, lemon zest, lemon juice until  well combined. Spread filling over cooled crust and bake 30 minutes, or until filling is just set. 

Let cool 30 minutes, then chill for around two hours. 

Each serving has 3.5 g of carbs and 1 g of fibre. Total NET CARBS = 2.5 g. 

Recipe adapted from Everday I Dream About Food.