Keto Blueberry Lemon Cheesecake bars are the ultimate four layer keto dessert! At about 5.5 net carbs per bar you won’t believe how decadent these are!
The number one request I have gotten the last few months is to please create more cheesecake bar recipes! You guys have loved my Keto Cranberry Cheesecake Bars I shared right before the holidays. Since Spring is right around the corner I wanted to create a new refreshing flavor to mix things up! This recipe is very similar to the beloved cranberry version. Instead of a layer of vanilla cheesecake and cranberry sauce this version features a creamy lemon cheesecake layer topped with a low carb blueberry sauce!
What ingredients do you need for Keto Blueberry Lemon Cheesecake Bars?
These bars consist of four layers. The bottom layer is an almond flour crust that closely resembles a sugar cookie crust. Next, a tangy lemon cheesecake layer is then topped by a blueberry sauce. The final layer is an almond flour coconut crumb topping. The ingredients you will need for this recipe are:
- Butter
- Almond flour
- Swerve Confectioners Sweetener
- Cream Cheese
- Egg Yolk
- Lemon Juice and lemon zest
- Blueberries
- Unsweetened Coconut
How do you make Keto Blueberry Lemon Cheesecake Bars?
The first step for this recipe is to line an 8×8 baking pan with foil or parchment paper allowing the liner to overhang on the edges so you can easily lift your entire batch of Cheesecake Bars right out of the pan. It makes slicing and serving a breeze.
This recipe uses the same low carb almond flour shortbread crust that I use for these Keto Lemon Bars. To make the crust we stir melted butter, almond flour and sweetener together to form a soft buttery crust. Lightly press the dough into an even layer in the bottom of the pan and bake for 7 minutes at 350 degrees.
While the crust is pre baking you can prepare the layers. The cheesecake layer is just cream cheese, an egg yolk, confectioners Swerve, lemon juice and lemon zest. You can use an electric mixer to beat the ingredients until they form a smooth consistency. I prefer to use my small blender/food processor for this step and the crumble that goes on top.
The next layer is a low carb blueberry sauce. This can very easily be prepped several days ahead of time. You simply simmer blueberries, water and confectioners Swerve and allow it to simmer until it reduces to a thick blueberry sauce (exactly how we make the keto cranberry sauce)After pre-baking the crust for 7 minutes remove it from the oven and allow it to cool a few minutes. Top the crust with the cheesecake layer, then top with the low carb cranberry sauce.
The final step is to make the coconut crumble topping. For this add butter, almond flour and unsweetened coconut to a small blender or food processor and pulse until the mixture is course and butter has broken up. Sprinkle the topping over the cranberry layer and bake 20 minutes.
Allow the bars to cool completely before slicing. For clean slices place the bars in the freezer for a few minutes prior to slicing.
How many net carbs are in Keto Blueberry Lemon Cheesecake Bars?
These bars come in at 5.5 net carbs if you slice them into 12 equal portions. Not too bad for a four layer bar dessert, huh? I actually prefer to slice them into even smaller portions since I don’t have a major sweet tooth and the net carbs come to about 2.5. Some other keto treats you may love are:
- No Bake Keto Cookies
- Keto Peanut Butter Fudge
- Low Carb Double Chocolate Cookies
- Keto Fruit Pizza
- Mocha Frappuccino
- Keto Butter Pecan Bars
Keto Blueberry Lemon Cheesecake Bars
Keto Blueberry Lemon Cheesecake bars are the ultimate four layer keto 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
To begin prepare the Bluberry Sauce: add blueberries, swerve sweetener and water. Allow mixutre to simmer until it becomes thick, approximately 10-15 minutes. Set aside.
For the Crust: Preheat oven to 350 degrees.
Line an 8x8 pan with foil or parchment paper.
Combine the melted butter, almond flour and swerve in a small bowl and press into the foil lined pan.
Prebake crust for 7 minutes, it should not be firm just slightly beginning to brown around the edges.
Remove crust and allow it to cool. DO NOT add the cheesecake layer while it is hot.
For the Lemon Cheesecake Layer:
Using an electric mixer or small blender combine the cream cheese, egg yolk, sweetener and lemon juice, zest and extract until smooth.
Spread the cheesecake layer evenly over the crust.
For the Blueberry Layer:
Spread the prepared low carb blueberry sauce over the cheesecake mixture.
For the Crumble:
Combine the butter, almond flour, unsweetened coconut and sweetener in a small blender or food processor and pulse until it resembles a crumb like misture.
Sprinkle over the blueberry layer.
Bake 18-20 minutes until the top is lightly browned.
Allow bars to cool completely before slicing.
Notes
Place the bars in the freezer for 15 minutes before slicing to get nice clean slices.
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Other Easy Keto Recipes
If you are new to Keto try my favorite Sausage Egg and Cheese Bites, they contain less than one net carb per bite and they are perfect for meal prep! One of my favorite easy low carb dinners is this One Pan Cabbage Casserole. It is so easy, cheesy and delicious and it has less than 9 net carbs per serving. Some other favorites, Keto Chocolate Cookies, Pimento Cheese and Bacon Stuffed Peppers and Sausage and Cream Cheese Pinwheels!
Christine says
Hello, is it 5.5 net carbs for each bar or for the whole thing ?
Annie says
Per serving
Helen says
Can you freeze these?
Ali says
Yes it worked wonderfully
Natalie says
I don’t like coconut at all. Any recommendations on a substitute?
Laurie riordan says
Loved this recipe it was absolutely delicious
Renee says
I love this recipe and it was good in spite of my crust being crumbly without form. Any recommendations. Happened twice. It’s like it needs something to make it more firm? New to using the almond flour, but would love to learn more to eat more healthy. Thanks in advance for your concern.
Annie says
Hi Renee, are you sure you are using the right size pan? If using an 8×8 pan and patting the crust down it is a pretty thick buttery crust layer and I never have issues crumbling. If you are using a larger pan and making it thinner that may be your problem.
Shannon says
The keto blueberry lemon bars are the best keto dessert I have found in two years on keto. Delicious!
Sonya says
It’s the b8 tablespoons of butter supposed to be melted or softened? My crust before baking is like a batter – no pressing into the pan but spreading.
Annie says
Sonya, the butter is melted. Press or spread it into the bottom of the 8×8 baking dish and pre-bake then cool completely before moving on to the next step.
Melissa says
Just making sure, are these gluten free as well?
Annie says
Yes, they sure are!
Yessi says
Is the butter suppose to be melted for e crumble? Mine came out for like dough then a crumble…
Annie says
No it is not melted, it is pulsed together in a blender for a crumb topping.
Carol says
These blueberry cheesecake bars are divine!
At first my crust was batter like as well—like Sonya above mentioned. So I dolloped into the pan & spread it out. It seemed as if much of the melted butter rose to the top, so I sifted a light layer of almond flower to absorb it. I usually prefer to weigh my ingredients as that is more accurate for me but I had no idea how much to use without that reference, so I measured the almond flour by very lightly spooning the flour into the measuring cup, then leveling off!
I put it in the oven for 8 minutes. it wasn’t beginning to brown yet so I left it in , got busy with the filling & forgot about it—yikes! A bit dark, but definitely not burned! I allowed it to cool & assembled anyway, then baked.
It is still delish! My husband loved it, too! Thank you so much for this fabulous recipe!
Other than lightly sifting more almond flour onto the crust the only other substitution I wade was the sweetener. I used Allulose instead of Swerve and I ground it in my coffee grinder to powder it for the filling.
Just curious about the method you use to measure into your cups—do you scoop & level or drop by spoonfuls into cup & level?
Thank you again for an extraordinary recipe! I’ll be checking out more of them!
Nicole says
Two questions on substituting-
1. Can I sub strawberries for the blueberries?
2. Any suggestions for subbing the coconut in the crumble?
These look amazing, and I would love with the blueberries, but I want to make these for my sister and I think she’s not a huge fan of blueberries.
Thanks!
Annie says
Hi Nicole, I haven’t used strawberries specifically but I’ve done this with blueberries, raspberries and cranberries so I imagine the strawberries would work just fine. As for the crumble you can use the Pecan Crumble from these Cranberry Cheesecake Bars
2 tablespoons butter
1/4 cup pecans
1/2 cup almond flour
1 tablespoon Keto friendly confectioners sweetener such as Swerve or Monkfruit
I hope this helps!