Keto lemon Berry Cheesecake bars

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Nutritional Info
  • Servings Per Recipe: 12
  • 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

View full nutritional breakdown of Keto lemon Berry Cheesecake bars calories by ingredient


Introduction

Keto lemon Berry Cheesecake bars.
It looks high in carbs but remember that swerve is keto friendly so minus those carbs and fiber. You will have a cheesecake bar that is only 3 net carbs. Keto lemon Berry Cheesecake bars.
It looks high in carbs but remember that swerve is keto friendly so minus those carbs and fiber. You will have a cheesecake bar that is only 3 net carbs.
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

Tips

3 net carbs per bar.


Directions

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