Tag Archives: Gluten Free

Cream Cheese Lemon Bar

Ingredients

Crust
3/4 cup Unsalted Butter softened
1/2 cup Pure Cane Sugar
1 cup Almond Flour
1 cup Coconut Flour

Cream Cheese Layer
8 oz Cream Cheese
1/2 cup Pure Cane Sugar
2 Eggs

Lemon Layer
1 1/2 cups Pure Cane Sugar
2 T Corn Starch
1/2 Lemon Juice
40 drops doTerra Lemon Essential Oil

Directions

Pre-heat oven to 350 degrees.

Crust
Cut together butter, sugar, almond flour, and coconut flour until crumbly. Press into a 9 x 13 pan. Bake for 10 minutes.

Cream Cheese Layer
Mix together cream cheese, sugar and eggs. Pour over crust.

Lemon Layer
In a metal, ceramic, or glass bowl combined all remaining ingredients and pour gently over cream cheese layer. Bake for 30 – 35 minutes until toothpick comes out clean. Allow to cool for 15 minutes. Refrigerate for at least 2 hours before cutting and serving.

Cheesecake Coconut Bombs

2 Replies

I love coconut and cheesecake, but as a diabetic I can’t always indulge in coconut cheesecake. I co-worker was on the KETO diet and talking about Fat Bombs. That got my brain going. I played around and on the second try I found my new treat. It satisfies my sweet tooth and has become my go too when my glucose levels are high, but I am craving something sweet. My kids like them too.

4 oz White Chocolate Baking Bar
8 oz Coconut Oil
8 oz Cream Cheese
3 cups Unsweetened Coconut

Melt white chocolate and coconut oil on half power in the microwave for 4 minutes. Stop and stir every 30 seconds. Stir in cream cheese until smooth. Stir in coconut. With a cookie scoop, scoop on to parchment paper lined cookie sheet. Refrigerate for 30 minutes on cookie sheet. Remove from cookie sheet and store in the refrigerator in an airtight container.

Makes 30-40.