We made a huge batch of low carb lasagna this week (recipe coming soon!!)
I really wanted a light, fresh dessert to follow up after dinner, and came
up with this yummy (and low carb!) recipe for Lemon Cheesecake Bars.
Even if you don’t follow a low carb diet, you cannot tell. Did I mention
they are gluten free too? I know, it’s hard to find gluten free recipes that
your whole family will like, everyone loved this one. Those of us with
food allergies and wheat-addicts alike.
Are you ready to make a yummy dessert you can feel good about?
Let’s bake, oh wait, it’s no bake too, I know right?!
Low Carb Lemon Cheesecake Bars
(about 3.25 net carbs per serving when cut into 8 servings)
Lightly grease a loaf pan (like the 9″ x 5″ size) with a little butter and set aside.
- One cup of whole, raw, unsalted almonds ground up (blender or food processor)
- 2 T. butter melted
- One 8 ounce pkg of cream cheese, softened
- One cup of boiling water
- One .30 ounce box of sugar free lemon Jello
- 2 T. lemon zest
- 1/2 cup of Splenda
- Extra Splenda and lemon zest for garnish
In your blender or food processor, grind up almonds until they look like a fine ground mix.
Remove from container and mix with melted butter in a bowl, spread and press into prepared
baking pan. Set aside. In a medium mixing bowl, combine the boiling water and Jello. Stir
until Jello is dissolved. Add Splenda and cream cheese, and use a hand mixer to blend. Fold
in lemon zest, and pour over the crust in the baking pan. Cover and refrigerate for a few hours
or until set. Cut into squares before serving and garnish with extra Splenda and lemon zest.
Easy right? Oh and they are just so yummy. Yeah, that means I ate one for breakfast today too.
Have a blessed & wonderful day friends, love you SO!
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