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Keto Blueberry Lemon Cheesecake Bars

A delicious blend of creamy cheesecake flavor with fresh blueberries and zesty lemon, all on a crunchy almond flour crust, perfect for a low-carb dessert.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 12 bars
Course: Dessert
Cuisine: American
Calories: 200
Ingredients Method Notes

Ingredients
  

For the crust
  • 2 cups almond flour
  • 1/4 cup melted coconut oil
  • 1/4 cup erythritol (or your preferred sweetener)
  • 1/2 teaspoon vanilla extract
For the filling
  • 1 package (8 oz) cream cheese, softened Make sure it is at room temperature for the smoothest filling.
  • 1/2 cup sour cream
  • 1/2 cup erythritol (or preferred sweetener) For filling.
  • 2 large eggs
  • 1 tablespoon lemon juice
  • 1 teaspoon lemon zest Don't skip this for added flavor.
  • 1 cup fresh blueberries Fold gently to avoid crushing.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and grease a 9x9 inch baking dish.
  2. In a mixing bowl, combine almond flour, melted coconut oil, 1/4 cup erythritol, and vanilla extract. Mix until crumbly.
  3. Spread the mixture evenly in the bottom of the greased baking dish and bake for 10-12 minutes until lightly golden. Let it cool slightly.
Filling
  1. In another bowl, beat the softened cream cheese and sour cream until silky smooth.
  2. Gradually stir in the sweetener, eggs, lemon juice, and lemon zest, mixing thoroughly until well incorporated.
  3. Gently fold in the fresh blueberries.
  4. Pour the cheesecake mixture over the cooled crust, smoothing it out evenly.
Baking
  1. Bake for another 25-30 minutes, or until the filling is set with a gentle jiggle.
  2. Allow to cool at room temperature, then refrigerate for at least 2 hours before slicing.

Notes

For serving, consider adding fresh blueberries on top and a light dusting of powdered erythritol. A dollop of whipped cream is a great addition. Store in an airtight container for up to a week in the fridge, or freeze individual bars for up to three months.