Keto No bake Blueberry Cheesecake Bars

Ingredients:

For the Crust:

• 1½ cups almond flour
• ⅓ cup powdered erythritol (or any keto-friendly sweetener of your choice)
• 6 tablespoons melted butter

For the Cheesecake Filling:

• 16 oz cream cheese, softened
• ½ cup powdered erythritol
• 1 teaspoon vanilla extract
• 1 cup fresh blueberries

For the Topping:

• 1 cup fresh blueberries

Instructions:

1. Prepare the Crust:

1. In a mixing bowl, combine almond flour and powdered erythritol.
2. Add melted butter and mix until well combined.
3. Press the mixture into the bottom of an 8×8 inch baking dish lined with parchment paper. Press firmly to form an even crust. Place it in the fridge while preparing the filling.

2. Make the Cheesecake Filling:

1. In another mixing bowl, beat the softened cream cheese until smooth.
2. Add powdered erythritol and vanilla extract. Beat until well combined and creamy.
3. Gently fold in the fresh blueberries.

3. Assemble the Cheesecake Bars:

1. Remove the crust from the fridge and spread the cheesecake filling evenly over the crust.
2. Smooth the top with a spatula.
3. Scatter the remaining fresh blueberries evenly over the top of the cheesecake layer.

4. Chill and Serve:

1. Place the cheesecake bars in the refrigerator and chill for at least 4 hours, or until firm.
2. Once chilled, slice into bars and serve.

Nutritional Information (per serving, assuming 12 servings):

• Calories: Approximately 289 kcal
• Total Fat: Approximately 27g
  • Saturated Fat: Approximately 13g
• Cholesterol: Approximately 61mg
• Sodium: Approximately 201mg
• Total Carbohydrates: Approximately 6g
  • Dietary Fiber: Approximately 2g
  • Sugars: Approximately 3g
• Net Carbs: Approximately 4g
• Protein: Approximately 6g

Note: Nutritional values are approximate and may vary depending on specific ingredients and serving sizes.