Ingredients:

  • 2 cups (192g) almond flour
  • 3 tbsp (42g) unsalted butter, melted
  • 2 tbsp (25g) powdered monk fruit sweetener
  • 1/4 tsp (1.5g) salt
  • 16 oz (450g) cream cheese, softened
  • 1/2 cup (96g) powdered erythritol
  • 2 large eggs
  • 1/2 cup (120ml) sour cream
  • 1 tsp (5ml) vanilla extract
  • 1 tbsp (15ml) lemon juice
  • 1/4 tsp (1.5g) salt

Instructions:

  1. Preheat the oven to 325°F (160°C) and line an 8x8 inch baking pan with parchment paper, leaving an overhang on the sides.
  2. Combine almond flour, melted butter, powdered monk fruit sweetener, and salt in a bowl; press firmly into the bottom of the pan and bake for 10 minutes until golden and smelling nutty.
  3. In a large bowl, beat softened cream cheese and erythritol on medium low speed until completely smooth.
  4. Add eggs one at a time, mixing on low speed just until incorporated to prevent adding excess air. Note: Over mixing here leads to cracks.
  5. Fold in sour cream, vanilla extract, lemon juice, and salt using a spatula until the batter is silky and smooth.
  6. Pour the filling over the pre baked crust, smooth the top with a spatula, and bake for 30-35 minutes until edges are set but the center still has a slight jiggle.
  7. Cool the pan completely at room temperature for 1 hour.
  8. Refrigerate for at least 3 hours before slicing into 16 bars. Note: This is the most important part for a clean cut.