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–+ servings

Keto Lemon Blueberry Crumb Cheesecake Bars

Enjoy a crowd pleasing dessert everyone will adore. This delicious treat is bright, rich, and both low carb and keto friendly.
Keto Lemon Blueberry Crumb Cheesecake Bars
Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Course Dessert
Cuisine American
Servings 16 bars
Calories 255 kcal
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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

Equipment

  • hand mixer

Instructions
 

  • Preheat the oven to 350°F and line an 8x8 inch baking pan with parchment paper, leaving an overhang. Mix the almond flour, powdered sweetener, lemon zest, salt and melted butter until clumpy.
  • 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.
  • 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.
  • 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.
  • Pour the lemon filling over the crust. Dollop the blueberry sauce on top and drag a toothpick through it to create purple swirls.
  • Sprinkle the reserved almond crumbs evenly over the top.
  • Bake for 32 to 36 minutes, until the crumbs are golden and the center jiggles just slightly.
  • Cool for 1 hour at room temperature, chill for at least 4 hours, then lift out using the parchment and slice into 16 bars.

Nutrition

Serving: 1servingCalories: 255kcalCarbohydrates: 6gProtein: 6gFat: 23g
Keyword blueberry bars, keto cheesecake, lemon cheesecake, low carb
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