Ingredients
The following ingredients have 6 Servings
- 12 oz cream cheese or vegan cream cheese
- 1 cup yogurt, (dairy free if desired)
- 2 tbsp lemon juice
- 2 tsp lemon zest
- 1/2 cup erythritol, (or powdered sugar for non-keto)
- 3 1/2 tbsp almond flour (or 2 1/2 tsp cornstarch)
- optional 1/8 tsp turmeric for color
- 1 1/2 cup almond flour
- 4 tbsp melted butter or coconut oil
Instruction
- *The lemon zest is important, so be sure to include it. I like to use a water bath (see above for explanation) but it's not required. Preheat the oven to 350 F. Combine the crust ingredients, if using. Press into a parchment-lined 8x8 pan. Meanwhile, combine remaining ingredients in a blender or food processor until smooth. (Don't over-beat, which could cause cracking.) Pour over the crust, and bake 25 minutes. Do not open the oven door (not even to check), but turn off heat and let sit 8 minutes. Take out the still-undercooked bars and let cool completely, then refrigerate a few hours until firm. Leftover bars can be refrigerated or frozen.View Nutrition Facts
