Description:
These Keto Blueberry Cheesecake Bars are rich, creamy, and perfectly balanced with a sweet-tart blueberry topping. They have a buttery almond-flour crust and a smooth cheesecake filling, making them a delicious low-carb dessert that tastes just like a classic cheesecake—without the sugar. Perfect for anyone following a keto or low-carb lifestyle.
Ingredients
For the Crust:
1 ½ cups almond flour
3 tbsp melted butter
2 tbsp powdered erythritol (or keto sweetener of choice)
½ tsp vanilla extract
For the Cheesecake Filling:
16 oz (450 g) cream cheese, softened
½ cup powdered erythritol
2 large eggs
1 tsp vanilla extract
¼ cup heavy cream
For the Blueberry Topping:
1 cup fresh or frozen blueberries
2–3 tbsp powdered erythritol (to taste)
1 tsp lemon juice
½ tsp xanthan gum (optional, for thickening)
Preparation Method
Prepare the Crust:
Preheat the oven to 175°C (350°F). In a bowl, mix almond flour, melted butter, erythritol, and vanilla until well combined. Press the mixture firmly into the bottom of a lined baking pan. Bake for 10–12 minutes, then set aside to cool slightly.
Make the Cheesecake Filling:
In a large bowl, beat the cream cheese until smooth and creamy. Add powdered erythritol and mix well. Beat in the eggs one at a time, then add vanilla extract and heavy cream. Mix until smooth.
Bake the Cheesecake Layer:
Pour the cheesecake filling over the pre-baked crust and smooth the top. Bake for 25–30 minutes, or until the center is just set. Remove from the oven and let it cool.
Prepare the Blueberry Topping:
In a small saucepan over medium heat, combine blueberries, erythritol, and lemon juice. Cook for 5–7 minutes until the blueberries soften and release their juices. If thicker consistency is desired, stir in xanthan gum and cook for another minute. Let cool.
Assemble and Chill:
Spread the blueberry topping evenly over the cooled cheesecake. Refrigerate for at least 3–4 hours, or until fully set.
Serve:
Cut into bars and enjoy a creamy, refreshing keto dessert.