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
serves 6-8
(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.
Ingredients:
- 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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Yummy!! Love that they are low carb! Thanks for the yummy recipe!!
Loving the low carb but do not see how many there are. Do you by any chance have the info? Thanks Aviva
Hi Aviva!
I see I missed that, thank you!! I just updated the recipe to reflect an approximate net carb count of 3.25 per serving when dividing the recipe into 8 servings. Thanks for catching that, have a wonderful week 🙂
xo, Tanya
Those look delicious!
Thanks so much Debbie, we really loved them so much. Hope you are having a wonderful week 🙂
xo, Tanya
I need these in my life! Seriously! What could be better than cheesecake and lemon all rolled into one super yummy desert?! SO excited to share this recipe tomorrow with my favorite projects and recipes for summer at http://www.makingitinthemountains.com! Wishing you SUCH a lovely long weekend!!!
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