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If you love almonds then this is for you! Its a trifecta of almonds with almond extract, almond flour and sliced almonds!
The hardest part is waiting for it to cool in the fridge overnight! This is the most important step of all! You do not want crumbly bars😄
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Low Carb Almond Cheesecake Bars
CRUST:
2 cups finely ground, blanched almond flour
1/3 cup monkfruit/or erithrytol
1/4 tsp maple extract
1/4 tsp stevia powder
6 Tbsp butter; softened
FILLING:
1 (8oz) package cream cheese; softened
1/4 cup monkfruit sweetener/or other granulated sweetener
1 egg
2 Tbsp heavy cream
Juice of one medium lemon, approx. 2 to 2.5 Tbsp
1/2 tsp vanilla extract
1/4 tsp almond extract
TOPPING:
1/4 cup sliced almonds
Preheat oven to 350F.
Make the crust first! Combine all of the crust ingredients in a large bowl with a fork, mashing and stirring until combined.
Take out 1 cup of crust mixture and set aside. Press remaining crust mixture into the bottom of an UN-greased 8×8 pan.
Bake for 15 minutes. Set aside to cool for 20 minutes.
Now make the filling!
In a large bowl cream together the cream cheese and granulated sweetener with a hand mixer until smooth. THEN add in egg, heavy cream, lemon juice and extracts. Mix very well. Spread filling onto the crust.
Now sprinkle with the sliced almonds. Lastly, crumble and sprinkle the remaining crust ingredients on top of it all that you reserved from the beginning.
Bake at 350F for 35 to 40 minutes.
Cool 1 hour then place in the fridge overnight, or 8 hours.
Cut into 12 pieces. Store in refrigerator.
approximately 2.8g net carbs per square
