Lemon Cheesecake Jars

Base Layer

• ⅔ cup (75 g) blanched finely ground almond flour, plus additional for serving
• 2 tbsp Swerve, Confectioners 
• ⅓ cup room temperature coconut oil

Cream Cheese Layer

• 1 cup (260 g) plain cream cheese*
• ¼ cup coconut cream 
• ½ cup (105 g) Swerve, Confectioners 
• 1 tsp vanilla extract

*dairy-free or regular cream cheese will work great.

Lemon Layer

• ⅔ cup (130 g) Swerve, Granular
• 3 lemons, juice from 2 to create ¼ cup juice, zest from 1, and slices from another for serving 
• 2 tbsp water 
• Pinch sea salt 
• 2 tsp arrowroot starch

Base Layer

1. Mix the almond flour, Swerve, and coconut oil in a medium bowl until incorporated. Don’t be afraid to use your hands as it’s easier for you!
2. Divide mixture into 6 equal parts and press each piece into the bottom of the serving jars

Cream Cheese Layer

1. Combine all ingredients in a small bowl and whisk until incorporated.
2. Divide into 6 equal parts and scoop into the serving jars. (If you don’t want the cream cheese going up the side, you can transfer the mixture into a piping bag or plastic bag with the tip removed to squeeze the mixture into the jars.)

Lemon Layer

1. Place Swerve, ¼ cup lemon juice, zest from 1 lemon, water, and sea salt in a small saucepan.
2. Cook on medium until it reaches a light simmer.
3. Transfer a ¼ cup of the mixture into a small mug or bowl. Add the arrowroot starch and whisk. Once fully mixed, add back to the saucepan and whisk for another 1 minute.
4. Remove from the heat and allow to cool for 20 minutes before adding to the jars.
5. Sprinkle each with a dust of almond flour and top with a lemon wedge. Serve immediately or store in the fridge for up to 48 hours before serving. Allow to sit on the counter for 20 minutes before serving.

Makes 6 servings.

Recipe by Leanne Vogel of HealthfulPursuit.com and author of the international bestselling book, The Keto Diet