Ingredients:
• Almond Flour Crust
• 8 TBSP grass fed butter
• 1 .25 cup almond flour
• 2 TBSP swerve
Blueberry Sauce:
• 1 .5 CUP blueberries
• 1/4 CUP water
• 1/3 CUP swerve
Lemon Cheesecake:
• 1 (8 ounce) block organic grass fed cream cheese
• 1 egg yolk
• 1/3 CUP swerve
• 1 TBSP lemon juice
• 1 TSP lemon zest, packed
• 1 TSP vanilla extract
Coconut Crumble:
• 2 TBSP grass fed butter
• 1/4 CUP almond flour
• 1/4 CUP unsweetened coconut flakes
• 1 TBSP swerve
DIRECTIONS:
Blueberry Sauce:
• Mix together blueberries, swerve sweetener and water in a medium sauce pan on low heat. Allow mixture to simmer until it becomes thick, approximately 10-15 minutes. Set aside.
Crust:
• Preheat oven to 350 degrees.
• Line an 8×8 pan with parchment paper.
• Combine the melted butter, almond flour and swerve in a small bowl and press into the foil lined pan.
• Prebake crust for 7 minutes, until it begins to brown around the edges.
• Remove crust and allow it to cool completely before adding the cheesecake layer.
Lemon Cheesecake:
• Using an electric mixer or small blender combine the cream cheese, egg yolk, sweetener and lemon juice, zest and extract until smooth.
• Spread the cheesecake layer evenly over the cooled crust from above.
Blueberry Layer:
• Spread the previously prepared blueberry sauce over the cheesecake mixture.
Crumble:
• Combine the butter, almond flour, unsweetened coconut and sweetener in a small blender or food processor and pulse until it resembles a crumb like mixture.
• Sprinkle over the blueberry layer.
• Bake at 350F for 15-20 minutes until the top is lightly browned.
• Cool completely before slicing into “bars”.
