Description
Delightful lemon bars with a luscious cheesecake layer, creamy topping, and a crumbly almond flour crust, all sugar-free.
Ingredients
Scale
- 1 1/4 cups almond flour
- 2 tbsp Lakanto granular monk fruit
- 1 tbsp unsalted butter, melted
- 1 large egg white
- 1 tbsp Greek yogurt
- Pinch of fine sea salt
- 4 oz cream cheese, softened
- 1 1/2 cups Greek yogurt, strained
- 2 tbsp Lakanto powdered monk fruit
- 1/2 tsp pure vanilla powder
- 1 tsp Knox gelatin, bloomed in water
- 2 large egg yolks + 1 large whole egg
- 1/2 cup fresh lemon juice
- 1/3 cup allulose
- 1 tbsp unsalted butter, cubed
- 1 tbsp fresh lemon zest
- 1/2 tsp Knox gelatin, bloomed in water (second time)
- 1/3 cup heavy whipping cream, very cold
- 1 cup Greek yogurt, strained and very cold
- 2 tbsp Lakanto powdered monk fruit
- 1/4 tsp pure vanilla powder
- 1 tbsp Lakanto powdered monk fruit (for dusting)
- Fresh lemon zest curls (for garnish)
Instructions
- Preheat your oven to 350°F (175°C). Line a deep 8×8-inch baking dish with parchment paper.
- Combine almond flour, Lakanto granular monk fruit, and a pinch of salt in a medium mixing bowl.
- Add melted butter, egg white, and Greek yogurt. Mix thoroughly until crumbly.
- Press the mixture into the bottom of the prepared dish, creating an even layer. Bake for 11-13 minutes until golden.
- Bloom the gelatin by sprinkling it over cold water. Let it sit for 5 minutes, then warm until dissolved.
- Beat the cream cheese in a large bowl until smooth. Mix in strained Greek yogurt, powdered monk fruit, and vanilla.
- Temper the bloomed gelatin with a bit of the cream mixture, then fold it back into the cheesecake mixture.
- Spread the cheesecake mixture evenly over the cooled crust and refrigerate for at least 1 hour.
- Whisk together the egg yolks, whole egg, lemon juice, and allulose in a saucepan over medium-low heat until thickened (3-5 minutes).
- Stir in cubed butter and lemon zest. Add the second portion of bloomed gelatin and mix until dissolved. Cool for 20-25 minutes.
- Pour the cooled lemon curd over the cheesecake layer and return to the refrigerator for at least 4 hours.
- Beat the cold heavy cream and powdered monk fruit until stiff peaks form. Fold in the cold strained Greek yogurt and vanilla.
- Spread the whipped topping over the lemon curd and chill for at least 30 minutes.
- Dust with powdered monk fruit before serving. Cut into squares and garnish with lemon zest curls.
Notes
Make these bars a day in advance for best flavor. Can also be made in an air fryer at 300°F for a shorter time. Adjust recipe for vegan ingredients if desired.
Nutrition
- Serving Size: 1 serving
- Calories: 120
- Sugar: 1g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 30mg