Keto lemon Berry Cheesecake bars
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
6 tbsp Butter, salted 16 oz Cream Cheese 2 large Egg, fresh, whole, raw 1 tsp Cinnamon, ground 0.50 cup Blueberries, fresh 1 cup Raspberries 6 serving Bob's Red Mill Almond Flour - per 1/4 Cup 14 tsp Sweetener, Swerve, Confectioners Powder 1sp serving size 1.5 serving lemon, squeezed and zested, whole 42 tsp Sweetener, Swerve, Confectioners Powder 1sp serving size
Preheat oven to 325 degrees.
Mix the 1.5 cup almond flour with 1tsp ground cinnamon and .50 cup of swerve confectioner sugar. Then add in 6 tbsp of melted butter. Put the mixture on the bottom of a glass pan (you may butter or spray the pan for non stick). Pat the crust evenly with spoon to fill bottom of pan. Put in fridge for 20 mins.
Mix the room temp cream cheese, eggs, lemon zest and juice and swerve sugar in mixer until smooth. Poor over cooled crust. Drop blueberries and raspberries across the top evenly. Cook 30-35 mins or until cooked through.
Place in fridge for 3 hours.
Serving Size: Makes 12 bars
Mix the 1.5 cup almond flour with 1tsp ground cinnamon and .50 cup of swerve confectioner sugar. Then add in 6 tbsp of melted butter. Put the mixture on the bottom of a glass pan (you may butter or spray the pan for non stick). Pat the crust evenly with spoon to fill bottom of pan. Put in fridge for 20 mins.
Mix the room temp cream cheese, eggs, lemon zest and juice and swerve sugar in mixer until smooth. Poor over cooled crust. Drop blueberries and raspberries across the top evenly. Cook 30-35 mins or until cooked through.
Place in fridge for 3 hours.
Serving Size: Makes 12 bars
Nutritional Info Amount Per Serving
- Calories: 284.1
- Total Fat: 26.7 g
- Cholesterol: 87.8 mg
- Sodium: 165.0 mg
- Total Carbs: 30.1 g
- Dietary Fiber: 2.5 g
- Protein: 7.0 g
Member Reviews