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Baking· Gluten Free Recipes· Low Carb Recipes· Recipes· Weight Loss

Low Carb Lemon Cheesecake Bars

June 3, 2014 By Tanya 13 Comments

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lemondessert, lemonbar, lowcarbdessert, lowcarbrecipes, lemoncheesecake, summerdessert

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.

 

lemonbar, lemoncheesecake, lowcarb, lowcarbrecipes, lemondesserts, summerdesserts

 Have a blessed & wonderful day friends, love you SO!

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Filed Under: Baking, Gluten Free Recipes, Low Carb Recipes, Recipes, Weight Loss

Comments

  1. Crystal says

    June 4, 2014 at 9:37 pm

    Yummy!! Love that they are low carb! Thanks for the yummy recipe!!

    Reply
  2. AVIVA says

    June 9, 2014 at 3:55 pm

    Loving the low carb but do not see how many there are. Do you by any chance have the info? Thanks Aviva

    Reply
    • Tanya says

      June 9, 2014 at 4:35 pm

      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

      Reply
  3. Debbie refresh restyle says

    June 18, 2014 at 3:14 pm

    Those look delicious!

    Reply
    • Tanya says

      June 19, 2014 at 4:09 pm

      Thanks so much Debbie, we really loved them so much. Hope you are having a wonderful week 🙂

      xo, Tanya

      Reply
  4. Kristi says

    July 3, 2014 at 7:28 pm

    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!!!

    Reply
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Trackbacks

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    June 11, 2014 at 2:00 pm

    […] Low Carb Lemon Cheesecake Bars – you know I have a fondness for anything lemon […]

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    July 15, 2014 at 12:18 pm

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    August 11, 2014 at 12:21 pm

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