These 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!
Easy Keto Cheesecake Bars
I think cheesecake is an amazing dessert. First, there is a chewy or crunchy crust. There’s a rich, decadent filling. There’s usually a topping of some sort. What more could you want? These keto blueberry lemon cheesecake bars are one of my favorite ways to make cheesecake. Sweet blueberries and tart lemons are a perfect match. They go so well with the richness of the cream cheese. But the recipe doesn’t stop there. It also has a coconut crumble topping!
This might sound gourmet. And it definitely tastes gourmet. But it takes less than an hour to make. And because these are bars, it’s a great dessert to bring to a party or potluck.
Why You’ll Love These Keto Blueberry Lemon Cheesecake Bars
There are many different reasons to love this tart keto dessert. Here are a few reasons why I think you’ll love them.
- Gluten-free. The crust and the crumble topping in this recipe both use almond flour. That means this recipe is entirely gluten-free.
- Fast and easy. These cheesecake bars are bursting with flavor, but they’re surprisingly easy to make. They take less than an hour, and they don’t require a ton of effort. It’s a great dessert to throw together last minute.
- Storable. A lot of desserts get worse when you store them. Not these cheesecake bars. They’re just as good out of the fridge as they are at room temperature. That means you can make them in advance!
- Good party food. Because these cheesecakes are bars, they’re a great food for a party. I make a big batch of these when hosting an event, or when attending a potluck. Everyone will love them, and they’re an easy finger food.
Ingredients Needed
Here are all the ingredients that you need to make these keto blueberry lemon cheesecake bars. Scroll to the recipe card at the bottom of the article to see the exact amounts for each ingredient.
For the Almond Flour Crust:
- Butter: Make sure to use unsalted butter.
- Almond flour: this recipe was not formulated for coconut flour, I do not recommend any substitutions.
- Monkfruit Sweetener: sugar-free, keto-friendly sweetener.
For the Low Carb Blueberry Sauce:
- Blueberries: It’s best to use fresh blueberries, but frozen ones will also work.
- Water: just a little extra liquid is needed to make this sauce.
- Monkfruit Sweetener: sugar-free, keto-friendly sweetener.
Ingredients for Lemon Cheesecake:
- Cream cheese: room temperature cream cheese.
- Egg yolk: from a size large egg.
- Monkfruit: sugar-free, keto-friendly sweetener.
- Lemon Juice and Zest: you will need 2-3 lemons for this recipe.
- Vanilla extract: it’s important to use 100% pure vanilla extract.
For the Crumble Topping:
- Butter: use unsalted butter for the topping.
- Almond flour: almond flour only, not coconut flour.
- Coconut flakes – Make sure the coconut flakes are unsweetened to keep this recipe keto-friendly.
How to Make Gluten-Free Cheesecake Bars
Here’s how to make the fruity keto dessert. It’s super easy!
- Make the sauce. Add the blueberries, Swerve confectioners sweetener, and water to a saucepan. Simmer until the sauce becomes thick. This should take 10-15 minutes.
- Preheat the oven. Turn the oven on to 350F.
- Prep a pan. Line an 8×8-inch pan with parchment paper or aluminum foil.
- Make the crust. Add the melted butter, almond flour, and Swerve sweetener to a bowl, and stir to combine. Press the mixture into the pan.
- Prebake the crust. Bake the crust until it just starts to brown. This should take about 7 minutes.
- Chill the crust. Remove the crust from the oven and let it cool.
- Make the filling. Use an electric mixer or a blender to combine the cream cheese, egg yolk, lemon juice, lemon zest, vanilla extract, and Swerve confectioners sweetener into a smooth mixture. Spread it over the crust.
- Add the sauce. Spoon the blueberry sauce over the top of the cheesecake.
- Make the crumble. Put the butter, almond flour, coconut flakes, and Swerve sweetener in a food processor or blender. Blend until it has the consistency of crumbs. Sprinkle over the cheesecake.
- Bake. Bake the cheesecake until the top is slightly browned. This should take 18-20 minutes.
- Chill. Allow the cheesecake to cool, then slice it into bars.
Tips for Success
Here are a few tricks and tips for making these tangy cheesecake bars.
- Use room temperature ingredients. For the best results, use butter, cream cheese, and egg yolks that are at room temperature. When these ingredients are at room temperature, they’ll better mix with the other ingredients. That makes the cheesecake much more smooth.
- Let it cool. Make sure to let the cheesecake crust fully cool before adding the filling. Otherwise, the cheesecake will become a funny texture. Also, make sure to let the finished product cool fully before cutting it. That allows the bars to firm up.
- Freeze it briefly. For the best-looking cheesecake bars, put the cheesecake in the freezer before cutting it. After 15 minutes, take the cheesecake out, and cut it into bars. This will make the slices much cleaner.
How to Store Leftovers
You can keep these keto blueberry lemon cheesecake bars in the fridge for up to 5 days. Just make sure to store them in an airtight container.
Can I Freeze This Keto Dessert?
Yes! I love to keep these bars in the freezer. Wrap the keto dessert in plastic wrap, and then place it in an airtight container or bag. They’ll last in the freezer for 3 months. Thaw at room temperature, or in the fridge overnight.
More Easy Keto Cheesecakes
I’m a huge fan of keto cheesecakes. Here are a few more recipes for you to try out.
- Triple Chocolate Cheesecake Bars
- Keto Strawberry Cheesecake Bars
- Keto Pumpkin Cheesecake Bars
- Keto Mocha Cheesecake Brownies
- Keto Cranberry Cheesecake Bars
Keto Lemon Blueberry Cheesecake Bars
Equipment
Ingredients
Almond Flour Crust:
- 8 tablespoons butter
- 1 ¼ cup almond flour
- 2 tablespoons swerve sweetener
Low Carb Blueberry Sauce:
- 1 ½ cup blueberries
- ¼ cup water
- ⅓ cup confectioners swerve sweetener
Lemon Cheesecake Layer:
- 8 ounces cream cheese
- 1 egg yolk
- ⅓ cup confectioners swerve sweetener
- 1 tablespoon lemon juice
- 1 teaspoon lemon zest tightly packed
- 1 teaspoon vanilla extract
Coconut Crumble Topping:
- 2 tablespoons butter
- ¼ cup almond flour
- ¼ cup unsweetened coconut flakes
- 1 tablespoons swerve sweetener
Instructions
For the Blueberry Sauce:
- Add the blueberries, Swerve confectioners sweetener, and water to a saucepan over medium heat.
- Simmer the mixture until it becomes thick, approximately 10-15 minutes. Set aside.
For the Crust:
- Preheat the oven to 350F. Line an 8×8-inch pan with aluminum foil or parchment paper.
- Combine the melted butter, almond flour, and Swerve sweetener in a small bowl. Press the crust into the foil lined pan.
- Pre-bake the crust for 7 minutes. It should not be firm, just slightly beginning to brown around the edges. Remove the crust and allow it to cool. DO NOT add the cheesecake layer while it is hot.
For the Cheesecake Filling:
- Using an electric mixer or small blender, mix the cream cheese, egg yolk, Swerve confectioners sweetener, lemon juice, lemon zest, and vanilla extract until smooth.
- Spread the cheesecake layer evenly over the crust.
- Spread the prepared low carb blueberry sauce over the cheesecake mixture.
For the Coconut Crumble Topping:
- Combine the butter, almond flour, unsweetened coconut flakes, and Swerve sweetener in a small blender or food processor. Pulse until it resembles a crumb like mixture. Sprinkle the crumble over the blueberry layer.
- Bake 18-20 minutes until the top is lightly browned.
- Allow bars to cool completely before slicing.
Video
Notes
- To get the cleanest slices, place the cheesecake in the freezer for 15 minutes before cutting into it.
- Store in an airtight container in the fridge for up to 5 days.
- To freeze, wrap in plastic wrap, then store in an airtight container in the freezer for up to 3 months.
