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:
- Almond flour
- Swerve Confectioners Sweetener
- Cream Cheese
- Egg Yolk
- Lemon Juice and lemon zest
- 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
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
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.
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!