Lemon Blueberry Cheesecake Bars

Best. Dessert. Ever. 64 grams of carbs in the whole dish, so split it into 16 pieces and they have only 4 grams each. Amazing!

Crust:

1 12 oz bag unsweetened shredded coconut

1 stick butter (8 tablespoons), melted

2 teaspoons ceylon cinnamon

1 egg

1/2 teaspoon sea salt

2 T raw honey

Cheesecake:

3 packages (24 ounces) cream cheese, room temperature

4 eggs

3/4 Cup sour cream

zest and juice of two lemons

1 Cup raw honey

2 Cups blueberries

Instructions:

Place all crust ingredients except coconut in a bowl and stir with a whisk. Add the shredded coconut and stir. Press into a 9x13 rectangular glass baking dish. Bake for 10-15 minutes at 350 degrees or until browned and cooked through.

Place all cheesecake ingredients, except blueberries, in a stand mixer or food processor and combine until smooth. Pour over the baked crust. Sprinkle the blueberries on top evenly, lightly pressing them into the cheesecake batter, and bake in the oven 40 minutes or until a knife comes out clean. Chill in the fridge for a couple hours before slicing and serving. YUM!

Egg Custard

A super easy and delicious dessert. Can also be made into a pie, using an coconut flour crust and topped with whipped cream.

Ingredients:

4 eggs

2 C heavy whipping cream, half and half, OR milk

1/3 C raw honey OR 30 drops Nunaturals liquid vanilla stevia

pinch salt

couple dashes of nutmeg, preferably fresh ground

Directions:

Preheat oven to 350 degrees. Mix all ingredients using a whisk or immersion blender. Pour into custard cups placed into a glass baking dish and add warm water to fill the baking dish halfway, this is called a “bain marie” or water bath, and helps the eggs to cook slowly and not scramble. Bake in the oven for 15-20 minutes or until a toothpick comes out clean.