Ingredients:

  • 2 cups (200 g) almond flour
  • 1/4 cup (55 g) melted unsalted butter
  • 3 tbsp (30 g) powdered erythritol or monk fruit sweetener
  • 1/4 tsp (1.5 g) salt
  • 16 oz (450 g) full-fat cream cheese, softened to room temperature
  • 1/2 cup (90 g) powdered sweetener
  • 1 tsp (5 ml) pure vanilla extract
  • 1/4 cup (60 ml) heavy cream
  • 2 large eggs, room temperature

Instructions:

  1. Preheat the oven to 325°F (160°C). Line an 8x8 inch square pan with parchment paper, leaving an overhang on the sides.
  2. Combine the almond flour, melted butter, powdered sweetener, and salt in a bowl until a crumbly dough forms.
  3. Press the mixture firmly into the bottom of the pan using the back of a spoon.
  4. Bake the crust for 10 minutes until the edges are just barely golden. Remove from the oven.
  5. In a large bowl, beat the softened cream cheese and powdered sweetener on medium speed until completely smooth and aerated.
  6. Stir in the vanilla extract and heavy cream until fully incorporated.
  7. Add the eggs one at a time, mixing on low speed just until combined. Do not overbeat.
  8. Pour the filling over the pre-baked crust and smooth the top with a spatula.
  9. Bake for 30 to 35 minutes until the edges are set. The center should reach 160°F (71°C).
  10. Turn off the oven, crack the door open slightly, and let the bars cool gradually for 10 minutes.
  11. Transfer to the refrigerator and chill for at least 4 hours until firm. Cut into 16 bars before serving.