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–+ servings

Keto Lemon Blueberry Cheesecake Bars

Annie
These keto lemon blueberry cheesecake bars have a soft crust and a decadent filling. The rich blueberries are a perfect match with the tart lemon and rich cream cheese.
4.42 from 673 votes
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Prep Time 20 minutes
Cook Time 27 minutes
Total Time 47 minutes
Course Dessert
Cuisine Keto
Servings 12 bars
Calories 256 kcal

Equipment

Ingredients
  

Almond Flour Crust:

Low Carb Blueberry Sauce:

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:

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 8x8-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.
This recipe makes 12 bars, and each bar has 5.5 net carbs.

Nutrition

Serving: 1 bar (2" x 2.67")Calories: 256kcalCarbohydrates: 6.6gProtein: 4gFat: 19.9gCholesterol: 60mgSodium: 67.2mgFiber: 1.1gSugar: 3.2g
Keyword cheesecake bars recipe, keto cheesecake recipes, sugar free cheesecake
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