Keto Lemon Blueberry Cheesecake Bars are the ultimate keto cream cheese dessert! At about 5.5 net carbs per bar, you won’t believe how decadent these are!
Ingredients
Almond Flour Crust:
8 tablespoons butter
1 1/4 cup almond flour
2 tablespoons swerve sweetener
Low Carb Blueberry Sauce:
1 1/2 cup blueberries
1/4 cup water
1/3 cup of confectioners swerve sweetener
Lemon Cheesecake Layer:
1 (8 ounce) block cream cheese
1 egg yolk
1/3 cup confectioners swerve
1 tablespoon lemon juice
1 teaspoon lemon zest, tightly packed
1 teaspoon vanilla extract
Coconut Crumble Topping:
2 tablespoons butter
1/4 cup almond flour
1/4 cup unsweetened coconut flakes
1 tablespoons swerve sweetener
Instructions
For the Blueberry Sauce:
Add the blueberries, Swerve confectioners sweetener, and water to a saucepan over medium heat.
Simmer the mixture until it becomes thick, approximately 10-15 minutes. Set aside.
For the Crust:
Preheat the oven to 350F.
Line an 8×8-inch pan with aluminum foil or parchment paper.
Combine the melted butter, almond flour, and Swerve sweetener in a small bowl.
Press the crust into the foil lined pan.
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.
For the Cheesecake Filling:
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.
Spread the cheesecake layer evenly over the crust.
Spread the prepared low carb blueberry sauce over the cheesecake mixture.
For the Coconut Crumble Topping:
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.
Sprinkle the crumble over the blueberry layer.
Bake 18-20 minutes until the top is lightly browned.
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.
