Description
These Keto Blueberry Cheesecake Bars are a delicious low-carb dessert featuring a buttery almond flour crust, creamy cheesecake filling, and a vibrant blueberry swirl. Perfect for those following a keto or gluten-free diet, these bars are sweetened with erythritol and offer a rich, satisfying treat without the carbs and sugar.
Ingredients
Scale
For the crust:
- 1 1/2 cups almond flour
- 1/4 cup powdered erythritol
- 1/4 cup butter (melted)
- 1/2 teaspoon vanilla extract
For the cheesecake filling:
- 16 oz cream cheese (softened)
- 1/2 cup powdered erythritol
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/4 cup sour cream
For the blueberry swirl:
- 3/4 cup fresh or frozen blueberries
- 2 tablespoons water
- 1 tablespoon powdered erythritol
- 1/2 teaspoon lemon juice
Instructions
- Preheat and Prepare Pan: Preheat your oven to 325°F (163°C) and line an 8×8-inch baking pan with parchment paper, leaving an overhang on the sides for easy removal later.
- Make the Crust: In a bowl, combine almond flour, powdered erythritol, melted butter, and vanilla extract until the mixture is crumbly. Press this mixture evenly into the bottom of the prepared pan. Bake for 10–12 minutes until it turns lightly golden. Remove from oven and set aside to cool.
- Prepare Blueberry Swirl: In a small saucepan over medium heat, combine blueberries, water, powdered erythritol, and lemon juice. Simmer gently for 5–7 minutes, mashing the berries as they soften until the mixture thickens slightly. Remove from heat and let cool.
- Make Cheesecake Filling: In a large bowl, beat the softened cream cheese and powdered erythritol together until smooth and creamy. Add eggs one at a time, beating well after each addition. Mix in vanilla extract and sour cream until the filling is fully combined and smooth.
- Assemble Bars: Pour the cheesecake filling over the cooled crust and smooth the top with a spatula. Spoon dollops of the cooled blueberry mixture over the cheesecake layer and swirl gently using a toothpick or knife to create a marbled effect.
- Bake: Bake the assembled bars for 25–30 minutes, or until the center is set and only slightly jiggly when gently shaken.
- Cool and Chill: Allow the bars to cool at room temperature, then refrigerate for at least 3 hours until fully chilled and set.
- Serve: Use the parchment paper overhang to lift the cheesecake bars out of the pan. Slice into 12 bars and serve chilled.
Notes
- Store the bars in the refrigerator for up to 5 days or freeze for longer storage.
- For a nut-free crust alternative, substitute almond flour with sunflower seed flour.
- Adjust the sweetness according to your taste if using a different keto-friendly sweetener.
