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Keto Blueberry Lemon Cheesecake Bars: A Perfect Low-Carb Dessert

Keto Blueberry Lemon Cheesecake Bars: A Perfect Low-Carb Dessert

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.