For the crust:
¾ cup almond flour
¼ cup soy powder
¼ cup granular Splenda
¼ cup softened butter
4 ounces of softened cream cheese
2 large eggs
1/2 cup granular Splenda
1 teaspoon baking powder
¼ teaspoon salt
6 tablespoons lemon juice
2 teaspoon gelatin (half package)
1 teaspoon lemon extract
Pre-heat oven to 350 F. Blend crust ingredients using a pastry cutter. Press crust into a 8 x 8-inch baking pan spayed with non-stick cooking spray. Bake for about 18 minutes or until lightly browned. Cool slightly.
Beat the ingredients for the filling for about a minute then pour evenly over the baked crust. Return to oven and bake again for about 15-20 minutes or until set. Let cool at room temperature, cut into 16 even squares. Keep cool in the refrigerator.
Makes 16 squares
Carbs per square: about 0.9 g
I have made this several times and it is awesome!!
*I switch off from a baking pan to my muffin top pan to make individual servings.
* I have also added a bit of unsweetened coconut to the crust and again it came out awesome