The keto diet doesn’t have to be boring, or all about meat. There are many keto recipes that will satisfy your sweet tooth.
My keto blueberry cheesecake bars are amazing. I like this recipe so much because it’s easy to make and doesn’t require a lot of ingredients.
After a good meal of meat, I always enjoy a small keto dessert. These low carb blueberry cheesecake bars will amaze you- they are so good!
If you are hosting a party, and you are on the keto diet, make these easy keto blueberry cheesecake bars. No one will even notice that they are “keto-friendly” or anything different. They are that good.
Why You Should Try This Recipe
These keto blueberry cheesecake squares taste delicious, but they are also low in carbs and very easy to make. Moreover, they are gorgeous.
The vibrant blueberry color is simply beautiful and the swirls make these bars look like they took a lot of time and effort to make, when in reality they are quite simple.
So, if you are looking for a stunning, low carb dessert that is both easy to make and delicious, then you should definitely try this recipe!
👨🍳 Keto Blueberry Cheesecake Bars Ingredients
For The Crust
1 1/2 cups Almond Flour
1/3 melted Butter
1/3 cup Swerve Confectioners (sugar substitute)
1 teaspoon Vanilla Extract
For The Filling
16oz (450g) Cream Cheese
1/2 cup Blueberry Sauce
1/3 cup Sour Cream
1/2 cup Swerve Confectioners (sugar substitute)
2 teaspoons Vanilla Extract
1 teaspoon Lemon Juice
🍰 Easy Keto Blueberry Cheesecake Bars Recipe
These keto blueberry cheesecake bars are amazingly delicious and so easy to make. Just follow these steps:
Step 1: Making The Crust
Start by preheating the oven to 350F (175C). Place the almond flour, butter, egg, sweetener and vanilla extract in a food processor. Mix it until a dough is formed.
Place the dough in a 8″x 8″ baking dish lined with parchment paper. Press the dough out in an even layer.
If it sticks to your hands, you can wet them lightly to make it less sticky.
Step 2: Making The Cheesecake Filling
Mix the cream cheese and whip until smooth. Slowly add the eggs, vanilla, sour cream, and sweetener and mix well.
Step 3: Topping The Crust
Top the crust with the batter.
Step 4: Swirls
And now for the fun part. Take the blueberry sauce and place 6 big drops or 12 small ones around the entire cake. Using a butter knife, create swirls. This really looks cool!
Step 5: Baking
Bake for around 40 minutes and it’s ready. Enjoy! Let it settle for at least 3 hours in the fridge before cutting.
Can You Freeze Them?
Yes. You can freeze these keto blueberry cheesecake bars without losing any of their flavor or texture.
Simply wrap them individually in cling wrap or store them in a freezer-safe container with the bars spaced out so they don’t stick together.
When you’re ready to enjoy one (or more!) simply thaw them out in the fridge or at room temperature.
Are These Really Keto Friendly?
If you check out the ingredients, you’ll see that these are indeed keto friendly. The main ingredients are cream cheese and almond flour. They contain very few carbs.
Enjoy these low carb blueberry cheesecake bars in moderation and don’t worry.
Many people make the mistake of buying low fat cream cheese, and use it to make keto blueberry cheesecake bars or any other low carb cheesecake recipe.
This is a big no-no, as low fat cream cheese will not only make your cheesecake watery, but it will also prevent it from setting properly. And don’t get me started on the taste.
Always buy the highest quality and highest fat cream cheese that you can find. It will make a difference.
Overbaking a cheesecake is a mistake many make. The key to low carb blueberry cheesecake bars is to not over-bake them. Once the edges are set, you should check for doneness by lightly pressing the center of the bars.
For The Crust
- 1 1/2 cups Almond Flour
- 1/3 cup melted Butter
- 1 Egg
- 1/3 cup Swerve Confectioners (sugar substitute)
- 1 teaspoon Vanilla Extract
For The Filling
- 16 oz Cream Cheese
- 1/2 cup Blueberry Sauce
- 1/3 cup Sour Cream
- 1/2 cup Swerve Confectioners (sugar substitute)
- 2 Eggs
- 2 teaspoons Vanilla Extract
- 1 teaspoon Lemon Juice
- Preheat the oven to 350F. Place the almond flour, butter, egg, sweetener and vanilla extract in a food processor. Mix it until a dough is formed.Put the dough in a 8″x 8″ baking dish and line with parchment paper. Press the dough out in an even layer.
- Mix the cream cheese and whip. Add the eggs, vanilla, sour cream, and sweetener and mix well.
- Top the crust with the batter.
- Place the blueberry sauce around the entire cake. Using a butter knife, create swirls. Enjoy!
Comment below and let me know what you think of this recipe.