This recipe is light and refreshing with hints of lemon and bursts of blueberries. The vibrant flavors in these keto blueberry cheesecake bars make them perfect for all sorts of gatherings. These Keto cheesecake bars with blueberry swirl taste like heaven with the creamy cheese filling on top of a buttery, lemon base, while also topped with some of the freshest blueberries.
This recipe is perfect if you are on a diet because it’s low in carbs, keto, gluten-free, grain-free, and sugar-free. Sweet, juicy blueberries bursting right out of these lemon cheesecake bars, what more could you ask for!
How to make the best keto blueberry lemon cheesecake bars:
For the Almond Flour Crust:
- 1 1/4 cup almond flour
- 8 tbsp butter
- 2 tbsp swerve sweetener
For the Low Carb Blueberry Sauce:
- 1 1/2 cup blueberries
- 1/3 cup of confectioners swerve sweetener
- 1/4 cup water
For the Lemon Cheesecake Layer:
- 1 (8 oz.) block cream cheese
- 1/3 cup confectioners swerve
- 1 egg yolk
- 1 tsp vanilla extract
- 1 tbsp lemon juice
- 1 tsp lemon zest
For the Coconut Crumble Toping:
- 1/4 cup almond flour
- 1/4 cup unsweetened coconut flakes
- 2 tbsp butter
- 1 tbsp swerve sweetener
Start by preparing the blueberry sauce. In order to do that, add the blueberries, swerve sweetener, and water to a saucepan and set over medium heat.
Then let the mixture simmer and thicken, which should take anywhere from 10 to 15 minutes. Once the mixture thickens, set it aside.
Next, it’s time to prepare the crust, so start by preheating the oven to 350 °F. Then line an 8×8 pan with parchment paper or foil.
After that, add the melted butter, almond flour and swerve in a small bowl and mix them together. Now press the mixture onto the foil-lined pan.
Prebake the crust for approximately 7 minutes or until it starts browning around the edges. Once it has finished baking, take the crust out of the oven and set it aside to cool.
After making the crust, it’s time to make the lemon cheesecake layer. So in a large bowl, combine the cream cheese, sweetener, lemon juice, zest, egg yolk, and using an electric mixer, mix the ingredients until smooth.
Once the crust has cooled down, spread the lemon cheesecake layer evenly onto the crust.
Now, pour the prepared blueberry sauce over the cheesecake layer.
Finally, in a food processor or a small blender, add the almond flour, butter, unsweetened coconut, and sweetener, and pulse until the mixture resembles a crumb mixture. Then sprinkle the crumb mixture over the blueberry layer.
After that, bake the blueberry lemon cheesecake for about 20 minutes or until golden brown. Once it has finished baking, take it out of the oven and let it cool before slicing.