Low Carb Lemon "cheesecake" Bars

READY IN: 5mins
Recipe by Dorsey

A variation of this recipe was in the Woman's World Magazine. Since I am trying to monitor carbs and yet still enjoy dessert, this really fills the bill.

Top Review by sponge026

This is a gift for those of us who watch our carbs. I made a crunchy base using 3/4 cup of pecan flour and 3/4 cup almond flour, together with 2oz melted butter. Press the mixture into a pie dish and bake for 15 mins at 350. I followed the recipe for the filling as written, but added 1 teaspoon of lemon essence and 8oz of ricotta cheese. WOW this was delicious and so easy to make. Tastes just like regular cheesecake. My husband cant get enough of it. This will be a staple at our house from now on. Thanks a bunch for posting.

Ingredients Nutrition

Directions

  1. Stir the boiling water into the box of jello, mixing for about 2 minute.
  2. Add the cream cheese and lemon juice.
  3. Mix until all lumps have disappeared.
  4. Pour into an 8" square pan and chill until set.
  5. Cut into 8 squares.

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