Crust:

• 2 large eggs
• 1 1/2 cups almond flour
• 1/2 Tbsp. cinnamon
• 1/4 cup xylitol
• 1/3 cup butter, melted
• 1/2 tsp. sea salt
• 1/2 tsp. baking powder

  Cheesecake filling:

• 3 packages full-fat, organic cream cheese
• 3 large eggs
• 1/2 cup xylitol
• 1 tsp. vanilla
• 1/2 tsp. sea salt
• 4 Tbsp. fresh lemon juice
• 8-10 drops lemon essential oil (suggestion: doTerra)
• Garnish: organic lemon zest

  Blueberry topping (optional):

• One 10oz. bag frozen blueberries
• 2 Tbsp. xylitol
• 2 Tbsp. arrowroot

For crust:

1. Preheat oven to 325° F.
2. Mix all ingredients together. Add more butter or coconut oil if too dry.
3. Evenly distribute crust mixture into a 9″ x 13″ pan.
4. Bake crust for 18-20 minutes.

  For cheesecake, topping and assembly:

1. While crust is baking, place all filling ingredients in large mixing bowl and combine with hand mixer until fully incorporated.
2. Once crust is lightly browned, remove from oven (leave oven on).
3. Spread cheesecake mixture evening over crust.
4. Garnish with lemon zest.
5. Bake cheesecake at  325° F for 45 minutes.
6. Make topping: put blueberries, xylitol and arrowroot in saucepan and heat over medium. Stir intermittently until warm and gooey.
7. Once down, allow to cool and then set in fridge for 1-2 hours, or until firm.
8. Slice into bars. Top with blueberry sauce and a sprinkle of sea salt.
9. Enjoy!

  Variation without crust:

1. Make filling and pour into ramekins.
2. Bake at 325° F for 45 minutes.
3. Top with blueberry sauce and enjoy.