Keto Lemon Swirl Cheesecake Bars

Preheat an oven to 350 F. Melt the butter in the microwave until completely melted and add to the almond flour and 3 tablespoons of Swerve icing sugar along with a good pinch of salt. Mix to combine well.

Press into an 8” x 8” pan lined with tin foil an bake for 17-20 minutes until it is nicely golden brown.

Remove from the oven and allow to cool while you prepare the filling. Be sure to separate the 2 eggs into 1 yolk (in one bowl) and 1 egg white and 1 yolk (in another bowl).

In the meantime, combine the xanthan gum and water together. Mix well. Add the remaining lemon juice and Swerve icing sugar. Place over medium heat and whisk until mixture is very hot/simmering.

Pour a little bit of the hot lemon juice mixture over the 1 egg yolk and mix to combine.

Then pour it back into the saucepan and cook until the mixture has thickened. Allow mixture to cool.

Turn the oven down to 325 F. Combine room temperature cream cheese with 2 tablespoons of the lemon juice, lemon zest, a good pinch of salt, the 1 egg white, 1 egg, and 1 ½ cup of Swerve icing sugar using a stand mixer fitted with a paddle attachment. Pour cream cheese filling into the crust and then pour the thickened, cooled lemon juice mixture on top. Swirl with a butter knife or skewer. Bake for 35 minutes or until the center of the cheesecake is set and a thermometer probe reads 150 F in the middle. Allow the cheesecake to cool at room temperature until cool to the touch and then place in the fridge to chill well before attempting to slice the bars. Remove bars by lifting the tin foil out of the pan.

Slice the bars using a warm knife, ran under hot water between cuts.