Indulging in a sweet treat doesn't have to mean sacrificing your keto lifestyle. These keto lemon ricotta cheesecake bars with berry sauce offer a delightful combination of tangy lemon, creamy ricotta, and luscious berry flavors, all without the guilt of excess carbs
Whether you're entertaining guests or simply treating yourself to a special dessert, these bars are sure to impress with their decadent taste and keto-friendly ingredients.
Ingredients: For the Cheesecake Bars: – 1 ½ cups almond flour – ½ cup unsweetened shredded coconut – ¼ cup powdered erythritol or monk fruit sweetener – ½ cup melted butter
– 1 teaspoon vanilla extract – 1 ½ cups whole milk ricotta cheese – 8 oz cream cheese, softened – 2 large egg – Zest of 1 lemon – Juice of 1 lemon
For the Berry Sauce: – 1 cup mixed berries (such as strawberries, raspberries, and blueberries) – 2 tablespoons water – 1 tablespoon powdered erythritol or monk fruit sweetener (optional, adjust to taste) – 1 teaspoon lemon juice
Preheat your oven to 350°F (175°C) and line a 9x9-inch baking pan with parchment paper, leaving some overhang for easy removal of the cheesecake bars later.
In a mixing bowl, combine the almond flour, shredded coconut, powdered sweetener, melted butter, and vanilla extract. Mix until well combined and press the mixture evenly into the bottom of the prepared baking pan to form the crust.
Bake the crust in the preheated oven for 10-12 minutes, or until lightly golden brown. Remove from the oven and let it cool slightly while you prepare the cheesecake filling.
n another mixing bowl, beat together the ricotta cheese, softened cream cheese, eggs, lemon zest, lemon juice, and powdered sweetener until smooth and creamy.
Pour the cheesecake filling over the cooled crust and spread it out evenly with a spatula.
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