Creamy Lemon Bars

crust

3/4 Cup Almond Flour
1/4 Cup Oat Flour
1/2 Cup Splenda
1/2 Softened Butter
1/2 tsp xantham gum

Filling

5 oz cream cheese
4 tbsp Splenda
2 eggs
1 1/2 fresh lemon zest
The juice from two lemons


Preheat oven to 350 F. Blend the crust ingredients together and pat into an 8x8 baking dish sprayed with non-stick cooking spray. Bake about 18 minutes or until no longer shiny. Let rest until cooled.
Beat the cream cheese until smooth. Add sugar substitute, eggs, zest, and lemon juice and beat until smooth. Pour into crust and bake until set (about 16-18 minutes). Cool to room temperature and chill before serving.


This recipe is a mix between two recipes I found. It is very delicious and goes great with low carb vanilla ice cream or cool whip. Enjoy!