Low Carb Lemon Cheesecake Bars
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
1 1/2 c almond flour4 T butter melted4 Splenda packetsdash salt2 1/2 8 oz packages cream cheese, softened1 3 oz box sugar free lemon jello4 T lemon juice2 t lemon zest1 c boiling water
Crust:
Preheat oven to 350f. Spray an 8" square pan or 1/4 sheet pan with cooking spray and/or line with parchment paper (the parchment makes it easier to lift out to cut bars).
Combine almond flour, melted butter, 4 packets Splenda, and salt with a fork until crumbed. Press into pan and bake for 8-10 minutes until very lightly browned. Cool completely.
In a medium sized bowl, add the lemon zest, lemon juice, jello powder, and hot water. Mix for a couple minutes until jello is dissolved. Stir in the cream cheese until no lumps remain. Pour over cooled crust.
Chill for 2 hours or overnight until cheesecake is set. Cut into 12 bars.
Serving Size: Makes 12 bars
Number of Servings: 12
Recipe submitted by SparkPeople user BELLARL.
Preheat oven to 350f. Spray an 8" square pan or 1/4 sheet pan with cooking spray and/or line with parchment paper (the parchment makes it easier to lift out to cut bars).
Combine almond flour, melted butter, 4 packets Splenda, and salt with a fork until crumbed. Press into pan and bake for 8-10 minutes until very lightly browned. Cool completely.
In a medium sized bowl, add the lemon zest, lemon juice, jello powder, and hot water. Mix for a couple minutes until jello is dissolved. Stir in the cream cheese until no lumps remain. Pour over cooled crust.
Chill for 2 hours or overnight until cheesecake is set. Cut into 12 bars.
Serving Size: Makes 12 bars
Number of Servings: 12
Recipe submitted by SparkPeople user BELLARL.
Nutritional Info Amount Per Serving
- Calories: 227.5
- Total Fat: 19.2 g
- Cholesterol: 36.8 mg
- Sodium: 196.0 mg
- Total Carbs: 6.6 g
- Dietary Fiber: 1.5 g
- Protein: 8.4 g
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