Source: http://www.alldayidreamaboutfood.com
This recipe is gluten free and carb friendly.
Ingredients
- 1 1/4 cups almond flour
- 1/4 cup butter, chilled
- 1/4 cup Swerve Sweetener or granulated erythritol
- 1/2 tsp xanthan gum
- 1/4 tsp salt
- 15 drops stevia extract
- 12 oz cream cheese, softened
- 1/4 cup Swerve Sweetener or granulated erythritol
- 1 large egg
- 2 tbsp heavy cream
- zest of one lemon
- juice of half a lemon (about 2 tbsp)
- 1/4 tsp stevia extract
Crust:
Cheesecake Filling:
Instructions
- For the crust, preheat the oven to 350F. Combine almond flour, butter, erythritol, xanthan gum, salt and stevia in a food processer. Pulse until mixture resembles fine crumbs.
- Press mixture evenly into the bottom of an 8-inch square pan and bake 10 minutes (it won't look cooked through). Set aside and let cool.
- Reduce oven temperature to 275F.
- For the filling, beat cream cheese in a large bowl until smooth.
- Beat in erythritol, egg, cream, lemon zest, lemon juice and stevia until well combined.
- Spread filling over cooled crust and bake 30 minutes, or until filling is just set and barely jiggles when shaken.
- Let cool 30 minutes, then chill for at least 2 hours.
Notes
Serves 16. Each serving has 3.5 g of carbs and 1 g of fiber. Total NET CARBS = 2.5 g.
Lemon Cheesecake Bars with Shortbread Crust – Low Carb and Gluten-Free
28 Share1 Tweet0 0 Share52
July 8, 2013 By Carolyn 4 Comments
Low Carb Lemon Cheesecake BarsBright, creamy lemon cheesecake filling
baked on a tender shortbread crust. Sugar-free and gluten-free.
I have Cheesecake on the Brain. Fortunately, it’s not a serious
affliction as there are far worse things to have on the brain than
cheesecake. But there is only one known cure and that is to make, and
then to eat, copious amounts of low carb, gluten-free cheesecake.
Cheesecake-like things, such as cheesecake popsicles, cheesecake ice
cream and cheesecake bars are also acceptable forms of medication. This
is still an experimental treatment, however, and the results are not
guaranteed. There is a real danger that the cure will not assuage the
symptoms, but instead exacerbate them, until one’s brain is so consumed
with cheesecake, it’s all one can think or talk about. And this is when
the real problem starts. Because who wants to spend time with someone
who can talk about nothing but cheesecake? Well, I might. But I am
strange like that.
Low Carb Lemon Cheesecake Squares
This little current obsession with cheesecake was kicked off by my
Strawberry Cheesecake Popsicles. When I was putting them together, I
tossed in a little lemon juice and lemon zest to help cut the sometimes
cloying sweetness of the strawberries. Before I even added the
strawberries, I tasted my cheesecake-y mixture and it was so bright and
fresh with the lemon, I was tempted to stop right there. But I had an
abundance of berries to use up so I soldiered on with that and decided
then and there that some sort of lemon-y treat was next in line for
cheesecake-dom.
Low Carb Lemon Cheesecake Squares
And then I made an enormous batch of my homemade cream cheese, which
spurred my cheesecake obsession to new heights. If you haven’t tried
homemade cream cheese yet, I urge you to do so. It’s easy and the
sweet, fresh taste is vastly superior to store bought. It cries out to
be slathered on anything and everything, and to be baked into delicious
treats. It was the perfect vehicle for the bright flavour of lemon. I
knew I didn’t want to make a full cheesecake, but instead to make some
low carb Lemon Cheesecake Bars. Faster, easier, and less likely to sink
and crack in the middle. Don’t get me wrong, I love a big, full slice
of cheesecake. But sometimes you want cheesecake flavour in a smaller
package. Cheesecake you can pick up with your hands.
These were melt in your mouth good. I decided on a shortbread-like
crust and I stole it from my Peanut Butter Caramel Shortbread Bars. I
added a touch more salt, and I underbaked the crust deliberately because
I didn’t want it to get overly brown when the cheesecake part was
baking. Quite honestly, the final results exceeded my expectations.
And unfortunately, that has done nothing to cure my Cheesecake on the
Brain. I think it may be a chronic disease. And I am okay with that.
Low Carb Lemon Cheesecake Bars
Print
Lemon Cheesecake Bars with Shortbread Crust – Low Carb and Gluten-Free
Yield: 16 bars
Serving Size: 1 bar
Bright, creamy lemon cheesecake filling baked on a tender shortbread
crust. Low carb, Sugar-free and gluten-free.
Ingredients
Crust:
1 1/4 cups almond flour
1/4 cup butter, chilled
1/4 cup Swerve Sweetener or granulated erythritol
1/2 tsp xanthan gum
1/4 tsp salt
15 drops stevia extract
Cheesecake Filling:
12 oz cream cheese, softened
1/4 cup Swerve Sweetener or granulated erythritol
1 large egg
2 tbsp heavy cream
zest of one lemon
juice of half a lemon (about 2 tbsp)
1/4 tsp stevia extract
Instructions
For the crust, preheat the oven to 350F. Combine almond flour,
butter, erythritol, xanthan gum, salt and stevia in a food processer.
Pulse until mixture resembles fine crumbs.
Press mixture evenly into the bottom of an 8-inch square pan and
bake 10 minutes (it won't look cooked through). Set aside and let cool.
Reduce oven temperature to 275F.
For the filling, beat cream cheese in a large bowl until smooth.
Beat in erythritol, egg, cream, lemon zest, lemon juice and stevia
until well combined.
Spread filling over cooled crust and bake 30 minutes, or until
filling is just set and barely jiggles when shaken.
Let cool 30 minutes, then chill for at least 2 hours.
Notes
Serves 16. Each serving has 3.5 g of carbs and 1 g of fiber. Total NET
CARBS = 2.5 g.
Read more at http://alldayidreamaboutfood.com/2013/07/lemon-cheesecake-bars-with-shortbread-crust-low-carb-and-gluten-free.html#ehyEO1rdqvm7LPYH.99
Read more at http://alldayidreamaboutfood.com/2013/07/lemon-cheesecake-bars-with-shortbread-crust-low-carb-and-gluten-free.html#ehyEO1rdqvm7LPYH.99
Lemon
Cheesecake Bars with Shortbread Crust – Low Carb and Gluten-Free
Yield: 16 bars
Serving Size: 1 bar
Bright, creamy lemon cheesecake filling baked on a tender shortbread
crust. Low carb, Sugar-free and gluten-free.
Ingredients
Crust:
1 1/4 cups almond flour
1/4 cup butter, chilled
1/4 cup Swerve Sweetener or granulated erythritol
1/2 tsp xanthan gum
1/4 tsp salt
15 drops stevia extract
Cheesecake Filling:
12 oz cream cheese, softened
1/4 cup Swerve Sweetener or granulated erythritol
1 large egg
2 tbsp heavy cream
zest of one lemon
juice of half a lemon (about 2 tbsp)
1/4 tsp stevia extract
Instructions
For the crust, preheat the oven to 350F. Combine almond flour,
butter, erythritol, xanthan gum, salt and stevia in a food processer.
Pulse until mixture resembles fine crumbs.
Press mixture evenly into the bottom of an 8-inch square pan and
bake 10 minutes (it won't look cooked through). Set aside and let cool.
Reduce oven temperature to 275F.
For the filling, beat cream cheese in a large bowl until smooth.
Beat in erythritol, egg, cream, lemon zest, lemon juice and stevia
until well combined.
Spread filling over cooled crust and bake 30 minutes, or until
filling is just set and barely jiggles when shaken.
Let cool 30 minutes, then chill for at least 2 hours.
Notes
Read more at http://alldayidreamaboutfood.com/2013/07/lemon-cheesecake-bars-with-shortbread-crust-low-carb-and-gluten-free.html#ehyEO1rdqvm7LPYH.99
Read more at http://alldayidreamaboutfood.com/2013/07/lemon-cheesecake-bars-with-shortbread-crust-low-carb-and-gluten-free.html#ehyEO1rdqvm7LPYH.99
Lemon Cheesecake Bars with Shortbread Crust – Low Carb and Gluten-Free
28 Share1 Tweet0 0 Share50
July 8, 2013 By Carolyn 4 Comments
Low Carb Lemon Cheesecake BarsBright, creamy lemon cheesecake filling
baked on a tender shortbread crust. Sugar-free and gluten-free.
I have Cheesecake on the Brain. Fortunately, it’s not a serious
affliction as there are far worse things to have on the brain than
cheesecake. But there is only one known cure and that is to make, and
then to eat, copious amounts of low carb, gluten-free cheesecake.
Cheesecake-like things, such as cheesecake popsicles, cheesecake ice
cream and cheesecake bars are also acceptable forms of medication. This
is still an experimental treatment, however, and the results are not
guaranteed. There is a real danger that the cure will not assuage the
symptoms, but instead exacerbate them, until one’s brain is so consumed
with cheesecake, it’s all one can think or talk about. And this is when
the real problem starts. Because who wants to spend time with someone
who can talk about nothing but cheesecake? Well, I might. But I am
strange like that.
Low Carb Lemon Cheesecake Squares
This little current obsession with cheesecake was kicked off by my
Strawberry Cheesecake Popsicles. When I was putting them together, I
tossed in a little lemon juice and lemon zest to help cut the sometimes
cloying sweetness of the strawberries. Before I even added the
strawberries, I tasted my cheesecake-y mixture and it was so bright and
fresh with the lemon, I was tempted to stop right there. But I had an
abundance of berries to use up so I soldiered on with that and decided
then and there that some sort of lemon-y treat was next in line for
cheesecake-dom.
Low Carb Lemon Cheesecake Squares
And then I made an enormous batch of my homemade cream cheese, which
spurred my cheesecake obsession to new heights. If you haven’t tried
homemade cream cheese yet, I urge you to do so. It’s easy and the
sweet, fresh taste is vastly superior to store bought. It cries out to
be slathered on anything and everything, and to be baked into delicious
treats. It was the perfect vehicle for the bright flavour of lemon. I
knew I didn’t want to make a full cheesecake, but instead to make some
low carb Lemon Cheesecake Bars. Faster, easier, and less likely to sink
and crack in the middle. Don’t get me wrong, I love a big, full slice
of cheesecake. But sometimes you want cheesecake flavour in a smaller
package. Cheesecake you can pick up with your hands.
These were melt in your mouth good. I decided on a shortbread-like
crust and I stole it from my Peanut Butter Caramel Shortbread Bars. I
added a touch more salt, and I underbaked the crust deliberately because
I didn’t want it to get overly brown when the cheesecake part was
baking. Quite honestly, the final results exceeded my expectations.
And unfortunately, that has done nothing to cure my Cheesecake on the
Brain. I think it may be a chronic disease. And I am okay with that.
Low Carb Lemon Cheesecake Bars
Print
Lemon Cheesecake Bars with Shortbread Crust – Low Carb and Gluten-Free
Yield: 16 bars
Serving Size: 1 bar
Bright, creamy lemon cheesecake filling baked on a tender shortbread
crust. Low carb, Sugar-free and gluten-free.
Ingredients
Crust:
1 1/4 cups almond flour
1/4 cup butter, chilled
1/4 cup Swerve Sweetener or granulated erythritol
1/2 tsp xanthan gum
1/4 tsp salt
15 drops stevia extract
Cheesecake Filling:
12 oz cream cheese, softened
1/4 cup Swerve Sweetener or granulated erythritol
1 large egg
2 tbsp heavy cream
zest of one lemon
juice of half a lemon (about 2 tbsp)
1/4 tsp stevia extract
Instructions
For the crust, preheat the oven to 350F. Combine almond flour,
butter, erythritol, xanthan gum, salt and stevia in a food processer.
Pulse until mixture resembles fine crumbs.
Press mixture evenly into the bottom of an 8-inch square pan and
bake 10 minutes (it won't look cooked through). Set aside and let cool.
Reduce oven temperature to 275F.
For the filling, beat cream cheese in a large bowl until smooth.
Beat in erythritol, egg, cream, lemon zest, lemon juice and stevia
until well combined.
Spread filling over cooled crust and bake 30 minutes, or until
filling is just set and barely jiggles when shaken.
Let cool 30 minutes, then chill for at least 2 hours.
Notes
Serves 16. Each serving has 3.5 g of carbs and 1 g of fiber. Total NET
CARBS = 2.5 g.
Read more at http://alldayidreamaboutfood.com/2013/07/lemon-cheesecake-bars-with-shortbread-crust-low-carb-and-gluten-free.html#ehyEO1rdqvm7LPYH.99
Read more at http://alldayidreamaboutfood.com/2013/07/lemon-cheesecake-bars-with-shortbread-crust-low-carb-and-gluten-free.html#ehyEO1rdqvm7LPYH.99
Lemon Cheesecake Bars with Shortbread Crust – Low Carb and Gluten-Free
28 Share1 Tweet0 0 Share50
July 8, 2013 By Carolyn 4 Comments
Low Carb Lemon Cheesecake BarsBright, creamy lemon cheesecake filling
baked on a tender shortbread crust. Sugar-free and gluten-free.
I have Cheesecake on the Brain. Fortunately, it’s not a serious
affliction as there are far worse things to have on the brain than
cheesecake. But there is only one known cure and that is to make, and
then to eat, copious amounts of low carb, gluten-free cheesecake.
Cheesecake-like things, such as cheesecake popsicles, cheesecake ice
cream and cheesecake bars are also acceptable forms of medication. This
is still an experimental treatment, however, and the results are not
guaranteed. There is a real danger that the cure will not assuage the
symptoms, but instead exacerbate them, until one’s brain is so consumed
with cheesecake, it’s all one can think or talk about. And this is when
the real problem starts. Because who wants to spend time with someone
who can talk about nothing but cheesecake? Well, I might. But I am
strange like that.
Low Carb Lemon Cheesecake Squares
This little current obsession with cheesecake was kicked off by my
Strawberry Cheesecake Popsicles. When I was putting them together, I
tossed in a little lemon juice and lemon zest to help cut the sometimes
cloying sweetness of the strawberries. Before I even added the
strawberries, I tasted my cheesecake-y mixture and it was so bright and
fresh with the lemon, I was tempted to stop right there. But I had an
abundance of berries to use up so I soldiered on with that and decided
then and there that some sort of lemon-y treat was next in line for
cheesecake-dom.
Low Carb Lemon Cheesecake Squares
And then I made an enormous batch of my homemade cream cheese, which
spurred my cheesecake obsession to new heights. If you haven’t tried
homemade cream cheese yet, I urge you to do so. It’s easy and the
sweet, fresh taste is vastly superior to store bought. It cries out to
be slathered on anything and everything, and to be baked into delicious
treats. It was the perfect vehicle for the bright flavour of lemon. I
knew I didn’t want to make a full cheesecake, but instead to make some
low carb Lemon Cheesecake Bars. Faster, easier, and less likely to sink
and crack in the middle. Don’t get me wrong, I love a big, full slice
of cheesecake. But sometimes you want cheesecake flavour in a smaller
package. Cheesecake you can pick up with your hands.
These were melt in your mouth good. I decided on a shortbread-like
crust and I stole it from my Peanut Butter Caramel Shortbread Bars. I
added a touch more salt, and I underbaked the crust deliberately because
I didn’t want it to get overly brown when the cheesecake part was
baking. Quite honestly, the final results exceeded my expectations.
And unfortunately, that has done nothing to cure my Cheesecake on the
Brain. I think it may be a chronic disease. And I am okay with that.
Low Carb Lemon Cheesecake Bars
Print
Lemon Cheesecake Bars with Shortbread Crust – Low Carb and Gluten-Free
Yield: 16 bars
Serving Size: 1 bar
Bright, creamy lemon cheesecake filling baked on a tender shortbread
crust. Low carb, Sugar-free and gluten-free.
Ingredients
Crust:
1 1/4 cups almond flour
1/4 cup butter, chilled
1/4 cup Swerve Sweetener or granulated erythritol
1/2 tsp xanthan gum
1/4 tsp salt
15 drops stevia extract
Cheesecake Filling:
12 oz cream cheese, softened
1/4 cup Swerve Sweetener or granulated erythritol
1 large egg
2 tbsp heavy cream
zest of one lemon
juice of half a lemon (about 2 tbsp)
1/4 tsp stevia extract
Instructions
For the crust, preheat the oven to 350F. Combine almond flour,
butter, erythritol, xanthan gum, salt and stevia in a food processer.
Pulse until mixture resembles fine crumbs.
Press mixture evenly into the bottom of an 8-inch square pan and
bake 10 minutes (it won't look cooked through). Set aside and let cool.
Reduce oven temperature to 275F.
For the filling, beat cream cheese in a large bowl until smooth.
Beat in erythritol, egg, cream, lemon zest, lemon juice and stevia
until well combined.
Spread filling over cooled crust and bake 30 minutes, or until
filling is just set and barely jiggles when shaken.
Let cool 30 minutes, then chill for at least 2 hours.
Notes
Serves 16. Each serving has 3.5 g of carbs and 1 g of fiber. Total NET
CARBS = 2.5 g.
Read more at http://alldayidreamaboutfood.com/2013/07/lemon-cheesecake-bars-with-shortbread-crust-low-carb-and-gluten-free.html#ehyEO1rdqvm7LPYH.99
Read more at http://alldayidreamaboutfood.com/2013/07/lemon-cheesecake-bars-with-shortbread-crust-low-carb-and-gluten-free.html#ehyEO1rdqvm7LPYH.99
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