Keto Lemon Blueberry Crumb Cheesecake Bars

Lemon and blueberry is one of my favorite flavor combinations for sweet treats. The bright citrus and sweet berries just go so well together.

Today I want to show you how to make these keto lemon blueberry crumb cheesecake bars. They have a rich and creamy filling with a buttery almond crust that tastes incredible.

Eating low carb can sometimes feel limiting when you want baked goods, but desserts like this make things much easier. You get all the classic cheesecake flavor without a sugar rush.

The blueberry swirl on top adds a nice tart taste, while the crumbly almond topping gives each bite a great crunch.

You can keep a batch in your fridge for an easy keto friendly treat whenever you want something sweet.

Why You’ll Love This Recipe

Perfect Sweet and Tart Flavor – Bright lemon and sweet berry flavors balance the rich cream cheese for a totally refreshing keto treat.

Amazing Contrasting Textures – You get velvety smooth cheesecake, jammy fruit, and a buttery crunchy almond topping in every single bite.

Real Jammy Blueberry Swirl – Simmering fresh berries creates a thick, flavorful sauce that tastes like real bakery fruit filling without the sugar.

Recipe Ingredients

For the Crust & Crumb Topping

• 2 cups Almond Flour
• 1/3 cup Powdered Erythritol Sweetener
• 1 tsp Lemon Zest
• 1/4 tsp Salt
• 6 tbsp Butter, Melted
• 1/4 cup Sliced Almonds

For the Blueberry Swirl

• 3/4 cup Fresh Blueberries
• 1 tbsp Powdered Erythritol Sweetener
• 1 tbsp Lemon Juice
• 1/4 tsp Xanthan Gum

For the Lemon Cheesecake Filling

• 16 oz Cream Cheese, Softened
• 1/2 cup Powdered Erythritol Sweetener
• 1/4 cup Sour Cream
• 2 tbsp Lemon Juice
• 1 tbsp Lemon Zest
• 1 tsp Vanilla Extract
• 2 Large Eggs

How To Make

Step 1

Preheat the oven to 350°F and line an 8×8 inch baking pan with parchment paper, leaving an overhang. Mix the almond flour, powdered sweetener, lemon zest, salt and melted butter until clumpy.

Step 2

Press two thirds of the mixture firmly into the pan and bake for 10 minutes. Toss the remaining crumbs with the sliced almonds and set aside, then reduce the oven to 325°F.

Step 3

Simmer the blueberries, powdered sweetener and lemon juice in a small saucepan over medium heat for 5 minutes, mashing lightly, until jammy. Whisk in the xanthan gum and let the sauce cool.

Step 4

Beat the cream cheese and powdered sweetener until smooth. Mix in the sour cream, lemon juice, lemon zest and vanilla, then add the eggs one at a time on low speed just until combined.

Step 5

Pour the lemon filling over the crust. Dollop the blueberry sauce on top and drag a toothpick through it to create purple swirls.

Step 6

Sprinkle the reserved almond crumbs evenly over the top.

Step 7

Bake for 32 to 36 minutes, until the crumbs are golden and the center jiggles just slightly.

Step 8

Cool for 1 hour at room temperature, chill for at least 4 hours, then lift out using the parchment and slice into 16 bars.

Tips

Cool the Blueberry Jam Completely

Let your blueberry sauce cool down to room temperature before spooning it over the filling. I’ve found that if you add it while it is hot, the sauce will melt into the cream cheese layer instead of sitting on top.

You will also want to sprinkle the xanthan gum slowly across the berries while whisking. Dumping it all in one spot makes it clump up instead of thickening the juice evenly.

Soften the Cream Cheese Naturally

Set your cream cheese blocks on the counter for about an hour before you start baking. Soft cream cheese blends easily and keeps your batter silky and smooth.

You’ll get the best results if you avoid microwaving it to speed things up. Microwaving melts the fats unevenly, which can leave your cheesecake filling thin or oily.

Keep Your Mixer on Low for the Eggs

When you add the eggs to the cream cheese, stir on the lowest speed just until you no longer see yellow streaks. Stop mixing right away after that.

From my experience, whipping eggs at high speed traps too much air in the batter. That trapped air will make your cheesecake puff up high in the oven and then crack as it settles.

More Recipes

• Keto Lemon Blueberry Pound Cake
• Keto No Bake Blueberry Lemon Curd Cheesecake
• Keto Raspberry Cheesecake Bars
• Keto Strawberry Crumble Bars
• Low Carb Lemon Bars

Frequently Asked Questions

What can I use if I do not have xanthan gum?

You can leave the xanthan gum out and simply simmer the blueberry mixture over low heat for a few extra minutes until it thickens into a jam.

The swirl may spread a little more during baking, but it will still firm up nicely once the bars chill completely.