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Keto Blueberry Lemon Cheesecake Bars

Delightfully creamy cheesecake bars with fresh blueberries and a buttery almond flour crust perfect for a low-carb lifestyle.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 2 hours
Servings: 12 bars
Course: Dessert
Cuisine: American
Calories: 180
Ingredients Method Notes

Ingredients
  

For the Crust
  • 2 cups almond flour
  • 1/2 cup butter, melted
  • 1/4 cup erythritol or other keto-friendly sweetener
  • 1/2 teaspoon vanilla extract
For the Filling
  • 2 cups cream cheese, softened
  • 1/2 cup sour cream
  • 1/4 cup lemon juice
  • 1/4 cup erythritol or other keto-friendly sweetener (for filling)
  • 1 cup fresh blueberries
  • 1 teaspoon lemon zest

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. In a medium bowl, combine the almond flour, melted butter, erythritol, and vanilla extract. Mix well until the mixture resembles a thick dough.
  3. Press the crust mixture into the bottom of an 8-inch square baking dish, making sure it’s evenly spread. Bake in the preheated oven for about 10-12 minutes or until slightly golden. Remove and let it cool.
Filling
  1. In a mixing bowl, beat together the softened cream cheese and sour cream until smooth and creamy.
  2. Gradually add in the lemon juice and erythritol for the filling, mixing until the sweetener is dissolved. Gently fold in the fresh blueberries and lemon zest.
Combine and Bake
  1. Pour the filling mixture over the slightly cooled crust. Bake for another 25-30 minutes, or until the center is set and slightly jiggles.
Chill
  1. Once out of the oven, allow it to cool to room temperature before transferring to the refrigerator. Chill for at least 2 hours before slicing.
Serve
  1. Cut into bars and enjoy your incredibly flavorful and refreshing Keto Blueberry Lemon Cheesecake Bars!

Notes

Store your bars in an airtight container in the refrigerator for up to one week. They can be frozen for up to three months.