Easy Keto Blueberry Cheesecake Bars - Low Carb
A delicious easy keto blueberry cheesecake bar recipe that will make the most of summer blueberry season and still keep it low carb. Your new summer keto dessert BFF, this recipe is grain free and Atkins friendly.
A delicious easy keto blueberry cheesecake bar recipe that will make the most of summer blueberry season and still keep it low carb. Your new summer keto dessert BFF, this recipe is grain free and Atkins friendly.
- 6 tablespoons butter melted
- 2 large eggs
- 1 teaspoon grated lemon zest
- 1 tablespoon fresh lemon juice
- 1/3 cup granulated erythritol sweetener
- 16 ounces full fat cream cheese
- 2 cups superfine blanched almond flour
- 1 tablespoon granulated erythritol sweetener
- 1/2 cup granulated erythritol sweetener
- 1/2 cup fresh or frozen blueberries
- Carbohydrate 30.9982820632643 g
- Cholesterol 67.7156146519054 mg
- Fat 5.87267570160058 g
- Fiber 0.149750002874186 g
- Protein 6.09341439316172 g
- Saturated Fat 3.305499992436 g
- Serving Size 1 1 bar (81g)
- Sodium 247.228886550148 mg
- Sugar 30.8485320603901 g
- Trans Fat 0.535065797698546 g
- Calories 197 calories
Step-by-step
- Preheat the oven to 350° F.
- Combine the melted butter, almond flour, sweetener and lemon zest in a medium sized bowl and mix well.
- Transfer the crust dough to a 9 x 9 pan lined with parchment paper or foil (this will make removing the bars much easier).
- Press the crust firmly into the bottom of the pan.
- Bake the crust for 8 minutes.
- Remove from the oven and set aside to cool.
- Combine the cream cheese, eggs, sweetener and lemon juice in a blender and blend until smooth.
- Pour over the par baked crust and spread out evenly in the pan.
- Combine the blueberries and sweetener in a small blender cup and blend until mostly smooth.
- Drop by spoonfuls over the top of the cheesecake mixture.
- Gently swirl through the circles of blueberry with a knife to distribute, but don't over mix.
- Bake the cheesecake bars at 350° F for 25 minutes, or until set.
- Remove from the oven and cool.
- Chill for at least 2 hours, preferably longer before cutting into four rows of squares to serve.
- Store in an airtight container in the refrigerator for up to 5 days, or freeze for up to 3 months.
My Keto Blueberry Cheesecake Bar Adventure: A Summer Treat
Summer is here, and with it comes a delightful abundance of fresh, juicy blueberries. As a busy working mom, finding time to bake is a luxury, but I simply couldn't resist the urge to create a delicious and healthy dessert that captured the essence of the season. This keto blueberry cheesecake bar recipe is my answer – it’s quick, easy, and surprisingly satisfying. No one would guess it's low-carb! I adapted the recipe to perfectly fit into my busy schedule and still provides that indulgent cheesecake experience we all crave, without the guilt. I'm always looking for ways to balance my healthy lifestyle with delicious treats and this recipe became an instant favorite.
The best part? This recipe is incredibly versatile. Whether you're using fresh, plump blueberries straight from the farmers market or frozen berries from your freezer, the results are consistently delightful. The almond flour crust provides a lovely texture, and the creamy cheesecake filling is perfectly balanced by the tartness of the blueberries. I often find myself sneaking an extra bar or two (okay, maybe three!) after a long day. The whole family loves them, and they're perfect for potlucks or summer gatherings. The ease of preparation is a game changer for me, no complex steps, no special equipment, just simple, delicious baking that anyone can manage.
Why this recipe works for me: It’s the perfect balance of delicious indulgence and guilt-free snacking. I love how quickly it comes together; perfect for those weeknights when I have limited time but want a special treat. The combination of creamy cheesecake and juicy blueberries creates a flavor explosion that’s hard to resist, but the low-carb nature allows me to enjoy it without any compromise to my fitness goals. It's a simple recipe that truly delivers on flavor and convenience. Honestly, it's become a staple in my summer dessert repertoire. My family loves it, my friends love it, and most importantly, I love it! Give it a try; I promise you won't be disappointed.
Tips and variations: I've experimented with different sweeteners, and my favorite is erythritol. It blends beautifully and doesn't leave a strange aftertaste. Feel free to experiment with other keto-friendly sweeteners, though! You can also add a sprinkle of chopped nuts to the crust for added texture. For a more intense blueberry flavor, consider adding a teaspoon of blueberry extract to the filling. And if you're short on time, you can easily use a store-bought sugar-free blueberry pie filling – just make sure it's keto-friendly.
Beyond the recipe: This isn't just a recipe; it's a celebration of summer flavors and a testament to how delicious healthy eating can be. I find that baking, even a simple recipe like this, is a great stress reliever and a creative outlet. It allows me to create something beautiful and delicious while also nourishing myself and my family. It's a win-win situation! So, embrace the warmth of summer, put on your apron, and treat yourself to these heavenly keto blueberry cheesecake bars. You deserve it!
Enjoy!
