Cheesecake · Lime · Protein · Jan 01, 2021

Teremana Lime Keto Cheesecake Bars

Name: Teremana Lime Keto Cheesecake Bars
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 20
Ingredients: 2 cups Raw Pecans; 0.333 cup Frosted Vanilla Cake Protein Powder; 0.5 teaspoon sea salt; 0.25 cup Swerve Confectioners Style; 1 teaspoon vanilla extract; 0.25 cup coconut oil, melted; 16 ounces cream cheese, at room temperature; 0.5 cup granular Swerve; 0.25 cup Swerve Confectioners Style; 2 limes, zested and juice; 0.25 cup TEREMANA tequila; 2 Tablespoons Cointreau; 2 Tablespoons cream (coconut or dairy); 2 eggs, at room temperature

[[ recipeID=recipe-8knhpl97n, title=Teremana Lime Keto Cheesecake Bars ]]

Recipes

Your cart is currently empty.

Continue browsing here.

t: e

Subtotal

$0.00

Shipping, taxes, and discount codes calculated at checkout.

Teremana Lime Keto Cheesecake Bars

Last night my cousin came over for a swim and I accidentally made the most delicious keto cheesecake bars to serve up for dessert.

I was quickly throwing ingredients together, with no idea of how it would turn out.

O.M.G...we couldn’t believe how delicious it tasted!

There isn’t ANY sugar and only a few carbs per lip-smacking dessert bar so there’s nothing to feel guilty about. And of course, you know I used my favorite TRULEAN Frosted Vanilla Cake Protein Powder in the recipe :)

Check it out...

Servings: 20

Keywords: Protein, Cheesecake, Lime, Keto

Prep Time: 20 mins
Cook Time: 25 mins
Total Time: 45 mins

Ingredients

Instructions

Ingredients

For the Crust

2 cups Raw Pecans
⅓ cup Frosted Vanilla Cake Protein Powder
½ teaspoon sea salt
¼ cup Swerve Confectioners Style
1 teaspoon vanilla extract
¼ cup coconut oil, melted

For the Cheesecake

16 ounces cream cheese, at room temperature
½ cup granular Swerve
¼ cup Swerve Confectioners Style
2 limes, zested and juice
¼ cup TEREMANA tequila
2 Tablespoons Cointreau
2 Tablespoons cream (coconut or dairy)
2 eggs, at room temperature

Instructions

Preheat the oven to 350 degrees F and line a 9x9 pan with parchment paper
Toast the pecans in a dry skillet over medium-low heat. Cool slightly. Transfer to a food processor and pulse into a fine powder.
Add the remaining crust ingredients to the food processor. Pulse until fully combined and crumbly. Press into the bottom of the prepared pan.
Beat the cream cheese and swerve together until light and fluffy. Add in the lime juice and zest, Teremana, Cointreau and coconut cream. Mix until fully combined. Add the eggs one at a time, beating after each addition.
Pour the cheesecake mixture over the crust and bake in the preheated oven for 20-25 minutes. Cool completely, then place in the fridge to chill for 3 hours before cutting into bars. Garnish with thinly sliced lime and enjoy with a margarita!

Amount Per Serving
Calories 194
% Daily Value*
Total Fat 15g		23%
Saturated Fat g		0%
Trans Fat g
Sodium 142mg		5%
Total Carbohydrate 4g		1%
Dietary Fiber 1g		4%
Sugars g
Protein 6g

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs: