My favorite bar cookie is the Gooey Butter Cake made into lemon bars. The page on Lady and Sons cookbook is worn out from using this recipe often. But I decided to adapt it for keto baking and it does not disappoint.
Preheat the oven to 180 degrees Celsius. Thoroughly grease a rectangular dish (33 x 22 cm) with butter.
Zest 1 lemon and set aside zest. Whisk eggs and Sukrin until white, then add in the water. Combine the almond flour and FiberFin, then fold them gently into the egg mixture.
Fold in the lemon zest and mix completely. Transfer into the baking dish and spread the batter evenly. Bake for approx. 20-25 minutes
Let the cake cool for 30-60 minutes and turn out onto a cutting board.
Preheat oven to 180 degrees Celsius.
Cut 1 lemon into extremely thin circles and then again into half moons. Set aside. Zest remaining lemon. Then juice 2 lemons. Keep zest, moons and juice separate
Wash the baking dish and grease the dish with butter on all sides. Cut out a rectangle of parchment/baking paper and place in bottom of pan. Carefully place cake back into pan.
Using an electric mixer, beat cream cheese until smooth. Add eggs and continuing beating with electric mixer until smooth. Add butter and mix completely. Add lemon juice and mix completely. Turn off mixer. Using a spatula, add lemon zest and stir until completely incorporated.
Poor cheesecake mixture into baking dish on top of the pre-baked cake base. Gently arrange half moon lemon slices across the top of the cake. For this I used 20 slices (arranging them in 4 rows of 5).
Bake for 40 minutes. It will be jiggly but do not overbake. Remove from oven and let cool to room temperature.
Chill in refrigerator for 2 hours of overnight. Cut into 20 squares and share with your favorite people.
