Keto Blueberry Cheesecake Bars

Here’s a rich, bakery-style Keto Blueberry Cheesecake Bars recipe—low-carb, gluten-free, and perfect for make-ahead desserts 🫐💜

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🫐 Keto Blueberry Cheesecake Bars

Crust

• 1½ cups almond flour

• ⅓ cup powdered erythritol or monk fruit

• ¼ tsp salt

• ¼ cup melted butter

• ½ tsp vanilla extract

Cheesecake Filling

• 16 oz (450 g) cream cheese, softened

• ¾ cup powdered erythritol or monk fruit

• 2 large eggs, room temperature

• 1 tsp vanilla extract

• ¼ cup sour cream or heavy cream

Blueberry Swirl

• ¾ cup fresh or frozen blueberries

• 2 tbsp powdered erythritol

• 1 tsp lemon juice

• ½ tsp xanthan gum (optional, for thickening)

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Instructions

1️⃣ Make the Crust

1. Preheat oven to 175°C / 350°F.

2. Mix almond flour, sweetener, and salt.

3. Stir in melted butter and vanilla.

4. Press firmly into a lined 8×8-inch pan.

5. Bake 10–12 minutes until lightly golden. Cool slightly.

2️⃣ Blueberry Swirl

1. Simmer blueberries, sweetener, and lemon juice over low heat.

2. Mash gently and cook until thick (5–7 minutes).

3. Stir in xanthan gum if using. Cool.

3️⃣ Cheesecake Filling

1. Beat cream cheese until smooth.

2. Add sweetener and vanilla; mix well.

3. Beat in eggs one at a time.

4. Mix in sour cream.

4️⃣ Assemble

1. Pour cheesecake batter over crust.

2. Spoon blueberry mixture on top.

3. Swirl gently with a knife.

5️⃣ Bake

• Bake 30–35 minutes until center is just set.

• Turn oven off, crack door, cool 30 minutes.

• Refrigerate 4 hours or overnight before slicing.

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Tips

• Use parchment paper for easy removal.

• Don’t overbake—slight jiggle is perfect.

• Freeze bars for clean slices.

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Approx. Net Carbs

~3–4 net carbs per bar