Ingredients
Equipment
Method
Preparation
- Preheat the oven to 350°F (175°C) and line an 8x8 inch baking dish with parchment paper.
- In a mixing bowl, combine almond flour, Lakanto monk fruit sweetener, melted coconut oil, and salt. Mix until crumbly and press into the bottom of the dish.
- Bake the crust for 10-12 minutes until lightly golden. Allow it to cool.
- Beat together cream cheese and Lakanto monk fruit sweetener until smooth. Add eggs one at a time, then mix in lemon juice and zest.
- Gently fold in the blueberries, being careful not to overmix.
- Pour the cheesecake filling over the cooled crust and spread evenly. Bake for 25-30 minutes until edges are golden and center is slightly jiggly.
- Cool to room temperature, then refrigerate for at least 2 hours before serving.
- Remove from the baking dish and cut into squares. Dust with powdered monk fruit sweetener if desired.
Nutrition
Notes
Enjoy these bars chilled with a dollop of whipped cream for a delightful treat. Store leftovers in an airtight container for up to 5 days.
