Ingredients:
For the Crust:
- 2 cups almond flour
- 1/4 cup granulated erythritol or other keto sweetener
- 1/4 cup melted butter
- 1/4 tsp salt
For the Filling:
- 2 (8 oz) packages cream cheese, softened
- 1 cup granulated erythritol or other keto sweetener
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 tsp lemon juice (optional, for a hint of tanginess)
For the Topping:
- 1/4 cup melted butter
- 2 tbsp granulated erythritol
- 1 tsp cinnamon
Instructions:
- Preheat Oven: Preheat your oven to 350°F (175°C). Grease a 9×9-inch baking pan or line it with parchment paper.
- Make the Crust:
- In a medium bowl, combine the almond flour, sweetener, melted butter, and salt. Mix until the mixture resembles coarse crumbs.
- Press the mixture evenly into the bottom of the prepared pan to form the crust.
- Bake for 10 minutes, then remove from the oven and set aside.
- Prepare the Filling:
- In a large bowl, beat the softened cream cheese until smooth and creamy.
- Add the sweetener, eggs, vanilla extract, and lemon juice (if using). Beat until fully combined and smooth.
- Pour the cream cheese mixture over the baked crust and spread it evenly.
- Bake:
- Bake in the preheated oven for 25-30 minutes, or until the filling is set and the top is lightly golden.
- Prepare the Topping:
- In a small bowl, mix together the melted butter, sweetener, and cinnamon.
- Once the bars are done baking, remove them from the oven and immediately brush the topping mixture over the warm bars.
- Cool and Serve:
- Allow the bars to cool completely in the pan on a wire rack.
- Once cooled, cut into squares and serve.
