Ingredients
Scale
- 1.5 cups unsweetened shredded coconut
- 3/4 cup coconut flour
- 1/4 teaspoon salt
- 1/4 cup monk fruit allulose confectioners sweetener
- 1/2 cup butter softened or 8 tbsp melted butter or coconut oil
- 3/4 cup lemon juice about 3–4 large fresh lemons
- 2 tsp gelatin
- 16 ounces cream cheese softened
- 1 cup heavy cream
- 1/4 teaspoon salt
- 2 teaspoons lemon liquid stevia
Instructions
- Combine the crust ingredients in a food processor and blend until mixed well.
- Spread the mixture evenly into a 9 by 13 pan to form the base.
- In a small saucepan, heat the fresh lemon juice. Sprinkle gelatin on top and allow to bloom for a minute. Gently stir until dissolved, then let it cool slightly before adding it to the filling.
- Stir the lemon- gelatin mixture and remove from heat to cool for 10 minutes.
- In a stand mixer, beat cream cheese until smooth.
- Add heavy cream and whip until fluffy and light.
- Gradually include the cooled gelatin into the mixture, blending on low to combine. Add salt and lemon liquid stevia, mixing until smooth.
- Pour the cream filling over the crust layer evenly.
- Optionally, sprinkle some grated lemon zest on top.
- Refrigerate uncovered for 2-3 hours to allow setting.
- Cut into 18 squares and serve cold.
- Store in the refrigerator.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
Make sure the cream cheese is softened for easy mixing.
For extra flavor, feel free to add a bit of lemon zest to the filling.
These bars can be kept in the refrigerator for up to a week.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: 264
- Sugar: 1g
- Sodium: 200mg
- Fat: 24g
- Saturated Fat: 14g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 60mg