Easy Keto Blueberry Lemon Cheesecake Bars Recipe
These keto lemon blueberry cheesecake bars have a soft crust and a decadent filling. The rich blueberries are a perfect match with the tart lemon and rich cream cheese.
- Prep Time: 20 minutes
- Cook Time: 27 minutes
- Total Time: 47 minutes
- Yield: 12 bars
- Category: Dessert
- Method: Baking
- Cuisine: Keto
Ingredients
Almond Flour Crust:
- 8 tablespoons butter
- 1 ¼ cup almond flour
- 2 tablespoons Swerve sweetener
Low Carb Blueberry Sauce:
- 1 ½ cup blueberries
- ¼ cup water
- ⅓ cup Swerve confectioners sweetener
Lemon Cheesecake Layer:
- 8 ounces cream cheese
- 1 egg yolk
- ⅓ cup Swerve confectioners sweetener
- 1 tablespoon lemon juice
- 1 teaspoon lemon zest, tightly packed
- 1 teaspoon vanilla extract
Coconut Crumble Topping:
- 2 tablespoons butter
- ¼ cup almond flour
- ¼ cup unsweetened coconut flakes
- 1 tablespoon Swerve sweetener
Instructions
1. Add the blueberries, Swerve confectioners sweetener, and water to a saucepan over medium heat.
2. Simmer the mixture until it becomes thick, approximately 10-15 minutes. Set aside.
3. Preheat the oven to 350°F. Line an 8×8-inch pan with aluminum foil or parchment paper.
4. Combine the melted butter, almond flour, and Swerve sweetener in a small bowl. Press the crust into the foil lined pan.
5. Pre-bake the crust for 7 minutes. It should not be firm, just slightly beginning to brown around the edges. Remove the crust and allow it to cool. DO NOT add the cheesecake layer while it is hot.
6. Using an electric mixer or small blender, mix the cream cheese, egg yolk, Swerve confectioners sweetener, lemon juice, lemon zest, and vanilla extract until smooth.
7. Spread the cheesecake layer evenly over the crust.
8. Spread the prepared low carb blueberry sauce over the cheesecake mixture.
9. Combine the butter, almond flour, unsweetened coconut flakes, and Swerve sweetener in a small blender or food processor. Pulse until it resembles a crumb-like mixture.
10. Sprinkle the crumble over the blueberry layer.
11. Bake 18-20 minutes until the top is lightly browned.
12. Allow bars to cool completely before slicing.
Notes
To get the cleanest slices, place the cheesecake in the freezer for 15 minutes before cutting into it.
Store in an airtight container in the fridge for up to 5 days.
To freeze, wrap in plastic wrap, then store in an airtight container in the freezer for up to 3 months.
This recipe makes 12 bars, and each bar has 5.5 net carbs.