Description
Indulge in these Keto Blueberry Cheesecake Bars, a low-carb, gluten-free dessert featuring a buttery almond flour crust, creamy cheesecake filling, and a luscious blueberry swirl. Perfect for those following a keto lifestyle or anyone craving a rich, tangy, and sweet treat without the sugar spike.
Ingredients
Scale
For the crust:
- 2 cups fine almond flour
- 1/3 cup granulated keto sweetener (erythritol or allulose)
- 1/4 teaspoon salt
- 1/2 cup unsalted butter (melted)
- 1 teaspoon vanilla extract
For the cheesecake filling:
- 24 ounces cream cheese (softened)
- 3/4 cup granulated keto sweetener
- 3 large eggs (room temperature)
- 1/2 cup sour cream (room temperature)
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
- 1 teaspoon lemon zest (optional)
- 1/8 teaspoon salt
For the blueberry swirl:
- 1 cup blueberries (fresh or frozen)
- 2 tablespoons powdered or granulated keto sweetener
- 1 teaspoon lemon juice
- 1 teaspoon chia seeds (optional, for thickening)
Instructions
- Preheat and prepare pan: Preheat the oven to 325°F. Line a 9×9-inch pan with parchment paper, leaving overhang on the sides to make lifting the bars easier later.
- Make the crust: In a bowl, stir together almond flour, keto sweetener, and salt. Mix in melted butter and vanilla extract until the mixture is well combined. Press this mixture firmly into the bottom of the prepared pan in an even layer. Bake for 10 to 12 minutes until the edges are lightly golden. Remove and let cool for 10 minutes.
- Prepare the blueberry swirl: In a small saucepan over medium heat, combine blueberries, sweetener, and lemon juice. Cook for 4 to 6 minutes, stirring frequently, until the berries burst and the mixture thickens to a jam-like consistency. Stir in chia seeds if using, cook for 1 more minute, then remove from heat and let cool slightly.
- Make the cheesecake filling: Using a mixer, beat softened cream cheese and sweetener together until smooth and fluffy, scraping down bowl sides as needed. Beat in eggs one at a time, mixing just until combined after each addition. Add sour cream, lemon juice, vanilla extract, lemon zest if using, and salt. Mix until smooth and fully incorporated.
- Assemble the bars: Pour the cheesecake filling evenly over the cooled crust and smooth the top. Spoon small dollops of the blueberry mixture over the surface. Using a knife or skewer, gently swirl the blueberry mixture through the cheesecake filling to create a marbled effect, being careful not to overmix.
- Bake the cheesecake bars: Bake for 35 to 45 minutes until the edges are set and the center has a slight jiggle. Turn off the oven, crack the door open, and let the cheesecake bars cool inside the oven for 15 minutes to prevent cracking.
- Cool and chill: Remove from the oven and let cool completely at room temperature. Then refrigerate for at least 4 hours, preferably overnight, to allow the bars to set fully.
- Serve: Lift the bars out of the pan using the parchment paper overhang. Slice into 12 bars, wiping the knife between cuts for clean slices. Serve chilled and enjoy.
Notes
- For the cleanest slices, chill the bars overnight and wipe the knife between cuts.
- If using frozen blueberries, cook the blueberry swirl a minute or two longer to reduce extra liquid.
- Allulose tends to keep the cheesecake softer and less gritty compared to erythritol, but both sweeteners work well.
- For extra lemon flavor, add an additional 1 teaspoon of lemon zest to the cheesecake filling.
