Ingredients
Scale
Almond Flour Crust:
- 8 tbsp butter, melted
- 1 ¼ cup almond flour
- 2 tbsp Swerve sweetener
Low Carb Blueberry Sauce:
- 1 ½ cup blueberries
- ¼ cup water
- ⅓ cup Swerve confectioners sweetener
Lemon Cheesecake Layer:
- 8 oz cream cheese, softened
- 1 egg yolk
- ⅓ cup Swerve confectioners sweetener
- 1 tbsp lemon juice
- 1 tsp tightly packed lemon zest
- 1 tsp vanilla extract
Coconut Crumble Topping:
- 2 tbsp butter
- ¼ cup almond flour
- ¼ cup unsweetened coconut flakes
- 1 tbsp Swerve sweetener
Instructions
1. Blueberry Sauce:
- In a saucepan, combine blueberries, sweetener, and water. Simmer for 10–15 minutes until thickened. Set aside to cool.
2. Crust:
- Preheat oven to 350°F. Line an 8×8-inch pan with parchment or foil.
- Mix melted butter, almond flour, and sweetener in a bowl. Press into the lined pan.
- Pre-bake for 7 minutes, then let cool completely.
3. Cheesecake Layer:
- Beat cream cheese, egg yolk, sweetener, lemon juice, zest, and vanilla until smooth.
- Spread over the cooled crust.
4. Assembly:
- Pour blueberry sauce over the cheesecake layer and spread evenly.
5. Coconut Crumble:
- Pulse butter, almond flour, coconut flakes, and sweetener in a food processor until crumbly.
- Sprinkle over the blueberry layer.
6. Bake:
- Bake for 18–20 minutes until the top is lightly golden.
- Cool completely before slicing into bars.