Crust

NutritionSortLoading...
Loading...

3 oz cream cheese (softened) - try less or without (makes it less like dough)

1 ¼ cup almond flour

¼ cup heavy cream powder (or whole milk powder): trying coconut cream

2 tbsp coconut flour

1 egg plus 1 egg yolk - try 2 egg whites (to remove "eggie" flavor)

1 tbsp Lakanto Monk Fruit Sweetener with Allulose

Select allAdd

SortLoading...
Loading...

Filling

¼ tsp salt

1 cup Lakanto Monk Fruit Sweetener with Allulose

6 tbsp butter (softened)

¼ cup coconut cream

3 eggs - try egg whites (to remove "eggie" flavor)

2 oz cream cheese (softened)

3 tbsp lemon juice - try 4 tbsp (not tangy enough)

Zest of one lemon or ½ tsp lemon flavoring - try 1 tsp (not tangy enough)

Select allAdd

1. Preheat oven to 350. Grease an 8x8 baking pan lined with parchment paper.

2. Crust: Beat softened cream cheese with paddle attachment, scrape the bowl and then add the remaining ingredients into the mixer and mix all together until mixture leaves sides of the bowl. It is a very soft and delicate dough.

3. Press into the bottom of the 8x8 baking dish. Bake the crust for 10 minutes.

4. Filling: Mix together the ingredients for the filling in the stand mixer until smooth. Pour over the pre-baked crust.

5. Bake for 30-35 min or until the filling no longer jiggles if the pan is gently shaken. Cool completely. Gently lift the parchment paper to remove the bars from the pan. Cut into 12 pieces. Sprinkle with Besti powdered Monk Fruit Sweetener with Allulose right before serving if desired.

NOTES: