Crust:
1 1/4 c almond flour, sifted
1/4 c sugar free powdered sugar
1/4 tsp kosher salt
1/4 c melted butter, cooled
Combine all ingredients in a medium mixing bowl until all ingredients are incorporated. Spread in a greased 8x8 square pan. Bake in a 350⁰ oven for 10 minutes. Take out and set aside to cool.
Turn oven down to 275⁰.
Filling:
16 oz cream cheese, softened
1/2 c sugar free powdered
1/4 tsp salt
2 tsp. Lemon zest
3 Tbsp fresh lemon juice
1/2 tsp lemon extract
2 large eggs, room temp, slightly beaten
While crust is cooling, make the filling.
Add first 5 ingredients and mix well. Taste for any adjustments. Then combine beaten eggs until combined.
Spread evenly onto crust and put in the oven. Bake 35 minutes.
Take out and cool on a rack for 30 minutes. When cooled, cover and refrigerator for a minimum of 2 hrs. Cut and serve.
1 1/4 c almond flour, sifted
1/4 c sugar free powdered sugar
1/4 tsp kosher salt
1/4 c melted butter, cooled
Combine all ingredients in a medium mixing bowl until all ingredients are incorporated. Spread in a greased 8x8 square pan. Bake in a 350⁰ oven for 10 minutes. Take out and set aside to cool.
Turn oven down to 275⁰.
Filling:
16 oz cream cheese, softened
1/2 c sugar free powdered
1/4 tsp salt
2 tsp. Lemon zest
3 Tbsp fresh lemon juice
1/2 tsp lemon extract
2 large eggs, room temp, slightly beaten
While crust is cooling, make the filling.
Add first 5 ingredients and mix well. Taste for any adjustments. Then combine beaten eggs until combined.
Spread evenly onto crust and put in the oven. Bake 35 minutes.
Take out and cool on a rack for 30 minutes. When cooled, cover and refrigerator for a minimum of 2 hrs. Cut and serve.