Ingredients
1 ½ cups almond flour
½ cup (1 stick) unsalted butter, melted
4 oz full-fat cream cheese, softened
½ cup powdered erythritol
2 large eggs
2 tablespoons fresh lemon juice
1 teaspoon lemon zest
¼ teaspoon vanilla extract
Pinch of salt
Additional lemon zest for garnish
Instructions
Preheat oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper.
Combine almond flour and melted butter. Press mixture firmly into prepared pan as crust.
Bake crust for 10-12 minutes until lightly golden. Let cool slightly.
In a bowl, beat cream cheese and erythritol until smooth. Add eggs, lemon juice, zest, vanilla, and salt. Mix until creamy.
Pour filling over crust. Bake for 18-20 minutes until just set.
Cool completely at room temperature, then refrigerate for 4 hours or overnight. Cut into 12 bars before serving.
Notes
Use a digital kitchen scale for precise measurements
Chill thoroughly for clean slices
Store in an airtight container for up to 5 days
For no-bake version, use gelatin instead of baking filling
- Prep Time: 20
- Cook Time: 30
- Category: Desserts
- Method: Baking
- Cuisine: American
- Diet: Keto
Nutrition
- Serving Size: 1 bar
- Calories: 220
- Sugar: 0g
- Sodium: 180mg
- Fat: 18g
- Saturated Fat: 8g
- Carbohydrates: 4g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 35mg