Monday, July 8, 2013

Lemon Cheesecake Bars (Gluten Free, Carb Friendly)








 Source: http://www.alldayidreamaboutfood.com

This recipe is gluten free and carb friendly.

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
  1. 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.
  2. 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.
  3. Reduce oven temperature to 275F.
  4. For the filling, beat cream cheese in a large bowl until smooth.
  5. Beat in erythritol, egg, cream, lemon zest, lemon juice and stevia until well combined.
  6. Spread filling over cooled crust and bake 30 minutes, or until filling is just set and barely jiggles when shaken.
  7. 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
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
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
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

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