Lemon Cheesecake Bars

Ingredients

• 3/4 cup (90 g) almond flour
• 1 tbsp (10 g) coconut flour
• 1 tbsp (15 ml) coconut oil, melted
• 1 tbsp (10 g) low-carb sweetener, divided
• Pinch of sea salt
• 3/4 cup (180 g) unsweetened coconut yogurt
• 1/3 cup (80 g) dairy-free cream cheese
• 2 large eggs
• 3 tbsp (45 ml) lemon juice, plus 1 tsp zest
• 1 tsp (3 g) arrowroot powder or cornstarch
• 1/2 tsp vanilla extract

Tap an ingredient to tick it off. Doubling changes the amounts, not the nutrition panel — that stays per serving.

Method

1. Preheat oven to 350°F (175°C). Line a 6 × 6-inch (16 × 16 cm) baking dish with parchment paper.
2. Mix the almond flour, coconut flour, coconut oil, half the sweetener, and the salt. Press firmly into the dish and bake for 8 minutes, until lightly golden.
3. Whisk the yogurt, cream cheese, eggs, lemon juice and zest, arrowroot, vanilla, and the rest of the sweetener until smooth.
4. Pour the filling over the crust and smooth the top.
5. Bake for 12–15 minutes, until the middle is just set. Cool completely, then chill for 2 hours before slicing.