Castle in the mountains
By Brandy Ringgard
ALMOND FLOUR CRUST – 6 tablespoon butter melted – 1 teaspoon vanilla extract – 2 cups almond flour – ½ cup allulose
CHEESECAKE FILLING – 16 ounces cream cheese full fat - room temp/softened – 2 eggs – 2 tablespoon Lemon Zest – ½ cup Allulose – 2 tablespoon lemon juice fresh juice - none of that bottled stuff.
FRESH BLUEBERRY SWIRL – ½ cup blueberries fresh or frozen – 1 tablespoon granulated Allulose
– Preheat the oven to 350° F and line an 8x8 inch or similar sized pan with parchment paper. – Combine the melted butter, almond flour, allulose and lemon zest in a medium sized bowl and mix well. – Transfer the crust dough to a 8 x 8 or similar pan lined with parchment paper. Don't skip the parchment paper. – Press the crust firmly with the back of a spoon into the bottom of the pan. – Bake the crust for 7 minutes. – Remove from the oven and set aside to cool.
HOW TO MAKE THE CHEESECAKE BARS
– Combine the cream cheese, eggs, sweetener, extract and zest in a medium sized bowl and mix until smooth. – Pour over the baked crust and smooth out if needed. If the cream cheese is mixed it'll be pretty soft.
LEMONADE CHEESECAKE BARS FILLING
– Dollop by the spoonful over the top of the lemon cheesecake mixture. – Gently swirl through the dollops of blueberry with a butter knife to distribute. – Bake the cheesecake bars at 350° F for 25 - 30 minutes, or until set. – Remove from the oven and cool. – Chill for at least 2 hours, preferably longer before cutting into four by four rows of square bars and serve immediately. Store covered in the fridge for 4-5 days, or freeze for up to 2 months.
FRESH BLUEBERRY SWIRL
– Hand Mixer – 8 Inch Pan My 8 inch pan is an antique that I got from my Gram but it looks like this. – Parchment
This is too much dessert for just me! You can cut the recipe in half easily but you'll need a teenie-tiny pan to bake them in. Or you can freeze half of it for later.
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