Lemon Coconut Cheesecake Bars Sugar Free, Grain Free
Prep time
Total time
This recipe is easy being no bake. Just use your food processor to make the layers.
Angela Parker:
Recipe type: dessert
Serves: 10
  • Crust:
  • 1 cup of pecans
  • 1 cup of almond flour
  • 1 tsp of vanilla
  • ¼ tsp of stevia extract powder
  • ¼ tsp of salt
  • 4 tablespoons of coconut oil
  • cheesecake layer:
  • 2 blocks of cream cheese (16 oz total), softened
  • ⅓ tsp of stevia extract powder
  • ½ tsp of salt
  • 2 tsp of lemon extract
  • ½ tsp of almond extract
  • ½ cup of coconut oil
  • topping: ½ cup of unsweetened shredded coconut
  • ¼ tsp of turmeric (optional)
  1. Process the first 6 ingredients in food processor (pecans through 4 tablespoons of coconut oil). Pulsing the ingredients to combine.
  2. Next line your 8x8 pan with parchment paper. This will help you remove the bars and cut easier into nice little squares.
  3. Press your crust ingredients into your pan (You can use another layer of parchment paper on top to help keep layer smooth and less messy)
  4. Next add the cheesecake ingredients to empty food processor: cream cheese, stevia, salt, lemon extract, almond extract, & coconut oil.
  5. Process to combine (you could also use mixer)
  6. Spread cheesecake layer carefully over your crust.
  7. Top with unsweetened shredded coconut and turmeric (optional for color)
  8. Place in refrigerator to harden for 1 hour.
Recipe by Grassfed Mama at https://www.grassfedmama.com/2014/03/11/lemon-coconut-cheesecake-bars-sugar-free-grain-free/