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prep time
20 min
cook time
35 min
ready time
55 min
Keto Lemon Swirl Cheesecake Bars
I love how tart and lemony these cheesecake swirl bars are! They are incredibly easy to make and will make the perfect Springtime dessert.
Net Carbs
2.7 g
Fiber
0.9 g
Total Carbs
8.6 g
Protein
4 g
Fats
16.1 g
173 cals
#1 Low Carb & Keto Diet App Since 2010
Track macros, calories, and access top Keto recipes.
Ingredients
Almond Flour
1 cup
The Ultimate Icing Sugar Replacement by Swerve
3 tablespoon
Butter
3 tablespoon
Lemon Juice
⅓ cup
Lemon Peel Or Zest Raw
1 tbsp
Cream Cheese
16 ounce
Raw Egg
2 large
The Ultimate Icing Sugar Replacement by Swerve
3 tablespoon
Water
½ cup
Baking Aids Xanthan Gum by Bob's Red Mill
½ teaspoon
The Ultimate Icing Sugar Replacement by Swerve
3 tablespoon
Recipe Steps
steps 8
55 min
Step 1
Preheat an oven to 350 F. Melt the butter in the microwave until completely melted and add to the almond flour and 3 tablespoons of Swerve icing sugar along with a good pinch of salt. Mix to combine well.Step 2
Press into an 8” x 8” pan lined with tin foil an bake for 17-20 minutes until it is nicely golden brown.Step 3
Remove from the oven and allow to cool while you prepare the filling. Be sure to separate the 2 eggs into 1 yolk (in one bowl) and 1 egg white and 1 yolk (in another bowl).Step 4
In the meantime, combine the xanthan gum and water together. Mix well. Add the remaining lemon juice and Swerve icing sugar. Place over medium heat and whisk until mixture is very hot/simmering.Step 5
Pour a little bit of the hot lemon juice mixture over the 1 egg yolk and mix to combine.Step 6
Then pour it back into the saucepan and cook until the mixture has thickened. Allow mixture to cool.Step 7
Turn the oven down to 325 F. Combine room temperature cream cheese with 2 tablespoons of the lemon juice, lemon zest, a good pinch of salt, the 1 egg white, 1 egg, and 1 ½ cup of Swerve icing sugar using a stand mixer fitted with a paddle attachment. Pour cream cheese filling into the crust and then pour the thickened, cooled lemon juice mixture on top. Swirl with a butter knife or skewer. Bake for 35 minutes or until the center of the cheesecake is set and a thermometer probe reads 150 F in the middle. Allow the cheesecake to cool at room temperature until cool to the touch and then place in the fridge to chill well before attempting to slice the bars. Remove bars by lifting the tin foil out of the pan.Step 8
Slice the bars using a warm knife, ran under hot water between cuts.
Comments
UpbeatArugula797589 15 days ago
Confound my confusion whydoncha? Ingredients list 3 tablespoons Swerve icing sugar THREE times but instructions use only TWO of the three and then Step 7 calls for a cup & a half of same. That’s quite a HUGE difference! So what is it? 🤷🏽 Glad I checked before making or it’d be unsubscribe time here geezus
Snickersvb24 4 years ago
The lemon mixture, how much swerve? 3/4 cup?
UpbeatArugula797589 15 days ago
I see your question is 211 weeks old with no Reply. I have the same question… wondering if you ever made it?
Kim 5 years ago
Yes, recipe a little confusing but not too tough to figure out... I didn't have the "gum" ingredient- and this was STILL delicious!! Definitely a great summer sweet treat!
UpbeatArugula797589 15 days ago
So how much sweetener did you add in Step 7? 1.5 cups or 3 Tbs?
josie0695 5 years ago
Step 5 says to use just an egg yolk but the instruction to separate the eggs isn't given until step 7. So it is a little confusing, but sounds yummy.
recipewriter 5 years ago
Thank you for that, I have updated the recipes to be more straightforward for others!
DHand 5 years ago
Is it one egg or 3?
recipewriter 5 years ago
The recipe uses two eggs separated (1 yolk and 1 egg + 1 egg white). The yolk is for the swirl and the rest is for the cream cheese filling.