Blueberry Keto Cheesecake Bars (Almond Flour Crust) – Creamy, Bright, and Low-Carb

These blueberry keto cheesecake bars are creamy, tangy, and just sweet enough to feel like dessert without the carb crash. The almond flour crust stays buttery and crisp, and the blueberry swirl adds a juicy pop in every bite. They’re simple to make, naturally gluten-free, and perfect for gatherings or weekly meal prep.

If you’ve been craving cheesecake but want to keep it low-carb, this recipe hits the spot.

Print Recipe

Blueberry Keto Cheesecake Bars (Almond Flour Crust) - Creamy, Bright, and Low-Carb

Prep Time15 minutes mins

Cook Time35 minutes mins

Total Time50 minutes mins

Servings: 16 servings

Ingredients

• For the crust: 1 1/2 cups blanched almond flour
• 3 tablespoons granular erythritol or allulose
• 1/4 teaspoon fine sea salt
• 1/4 cup unsalted butter, melted (or coconut oil)
• 1/2 teaspoon vanilla extract
• For the cheesecake filling: 16 oz cream cheese, softened
• 1/2 cup powdered erythritol or allulose
• 2 large eggs, room temperature
• 1/3 cup sour cream (or full-fat Greek yogurt)
• 1 teaspoon vanilla extract
• 1/2 teaspoon lemon zest (optional but brightens the flavor)
• Pinch of salt
• For the blueberry swirl: 1 cup fresh or frozen blueberries
• 1–2 tablespoons powdered erythritol or allulose, to taste
• 1 teaspoon lemon juice
• 1 tablespoon water (only if needed)

Instructions

• Preheat the oven to 325°F (163°C). Line an 8x8-inch baking pan with parchment, leaving overhang for easy lifting.
• Make the crust: In a bowl, mix almond flour, granular sweetener, and salt. Stir in melted butter and vanilla until the mixture looks like damp sand.Press firmly and evenly into the prepared pan.
• Par-bake the crust for 8–10 minutes, until lightly golden at the edges. Set aside to cool slightly.
• Make the blueberry swirl: In a small saucepan, combine blueberries, powdered sweetener, and lemon juice. Cook over medium heat for 4–6 minutes, stirring and gently smashing berries as they soften.If too thick, add a splash of water. Simmer until jammy, then cool.
• Make the filling: Beat cream cheese with powdered sweetener until smooth and fluffy, about 1–2 minutes. Mix in sour cream, vanilla, lemon zest, and salt.Add eggs one at a time, mixing on low just until combined. Do not overmix.
• Assemble: Pour the cheesecake filling over the crust and smooth the top. Dollop spoonfuls of blueberry mixture over the surface and use a knife or skewer to create gentle swirls.
• Bake for 23–28 minutes.The edges should be set and the center slightly jiggly, not liquid.
• Cool in the pan on a rack, then chill for at least 3 hours (overnight is best). Lift out using the parchment and slice into bars.

Why This Recipe Works

• Almond flour crust: Rich, nutty, and sturdy enough to hold up to the creamy filling.
• Low-carb sweetener: Erythritol or allulose keeps things sweet without sugar spikes.
• Blueberry swirl: Adds flavor and color without overpowering the tangy cheesecake.
• Foolproof texture: Baking at a moderate temperature prevents cracks and ensures a silky center.
• Make-ahead friendly: These bars taste even better after chilling overnight.

What You’ll Need

• For the crust:
  • 1 1/2 cups blanched almond flour
  • 3 tablespoons granular erythritol or allulose
  • 1/4 teaspoon fine sea salt
  • 1/4 cup unsalted butter, melted (or coconut oil)
  • 1/2 teaspoon vanilla extract
• For the cheesecake filling:
  • 16 oz cream cheese, softened
  • 1/2 cup powdered erythritol or allulose
  • 2 large eggs, room temperature
  • 1/3 cup sour cream (or full-fat Greek yogurt)
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon lemon zest (optional but brightens the flavor)
  • Pinch of salt
• For the blueberry swirl:
  • 1 cup fresh or frozen blueberries
  • 1–2 tablespoons powdered erythritol or allulose, to taste
  • 1 teaspoon lemon juice
  • 1 tablespoon water (only if needed)

Instructions

1. Preheat the oven to 325°F (163°C). Line an 8×8-inch baking pan with parchment, leaving overhang for easy lifting.
2. Make the crust: In a bowl, mix almond flour, granular sweetener, and salt. Stir in melted butter and vanilla until the mixture looks like damp sand.

   Press firmly and evenly into the prepared pan.

3. Par-bake the crust for 8–10 minutes, until lightly golden at the edges. Set aside to cool slightly.
4. Make the blueberry swirl: In a small saucepan, combine blueberries, powdered sweetener, and lemon juice. Cook over medium heat for 4–6 minutes, stirring and gently smashing berries as they soften.

   If too thick, add a splash of water. Simmer until jammy, then cool.

5. Make the filling: Beat cream cheese with powdered sweetener until smooth and fluffy, about 1–2 minutes. Mix in sour cream, vanilla, lemon zest, and salt.

   Add eggs one at a time, mixing on low just until combined. Do not overmix.

6. Assemble: Pour the cheesecake filling over the crust and smooth the top. Dollop spoonfuls of blueberry mixture over the surface and use a knife or skewer to create gentle swirls.
7. Bake for 23–28 minutes.

   The edges should be set and the center slightly jiggly, not liquid.

8. Cool in the pan on a rack, then chill for at least 3 hours (overnight is best). Lift out using the parchment and slice into bars.

How to Store

• Refrigerator: Store in an airtight container for 5–6 days.
• Freezer: Freeze bars on a sheet pan until firm, then wrap individually and place in a freezer bag for up to 2 months. Thaw in the fridge.
• Serving: For the best texture, serve chilled or let sit at room temperature for 10 minutes.

Health Benefits

• Low in carbs: Made with almond flour and keto-friendly sweetener to support low-carb lifestyles.
• Healthy fats: Almond flour and cream cheese provide satisfying fats that help with fullness.
• Antioxidants: Blueberries add vitamins and polyphenols with a bright flavor lift.
• Gluten-free: Naturally free from wheat, great for those avoiding gluten.

What Not to Do

• Don’t skip the parchment. It makes clean slicing and removal much easier.
• Don’t overbake. Overbaking leads to dry, cracked cheesecake.

  Pull it when the center still jiggles slightly.

• Don’t mix on high after adding eggs. Too much air creates bubbles and cracks.
• Don’t use coarse almond meal. It makes the crust gritty. Use blanched almond flour for the best texture.
• Don’t slice warm. The bars need time to set for clean cuts and a creamy bite.

Recipe Variations

• Lemon-blueberry bars: Add 1 tablespoon lemon juice and extra zest to the filling for a brighter flavor.
• Mixed berry swirl: Swap some blueberries for raspberries or blackberries.
• Cinnamon crust: Add 1/2 teaspoon cinnamon to the crust for warmth.
• Vanilla bean: Use vanilla bean paste for a richer vanilla profile.
• Dairy-light option: Use Neufchâtel cheese (1/3 less fat) and full-fat Greek yogurt; texture will be slightly lighter.

FAQ

Can I use frozen blueberries?

Yes. Use them straight from the freezer.

You may need an extra minute or two of simmer time to thicken the swirl.

What sweetener works best?

Powdered allulose or erythritol blends work well. Allulose gives a silkier finish and no cooling effect, while erythritol is sweeter by volume and more budget-friendly.

Can I make this without eggs?

You can try a cheesecake-style filling with 1 tablespoon gelatin bloomed in 2 tablespoons water, then melted and mixed into the batter. Chill to set.

The texture will be different but still tasty.

How do I prevent cracks?

Avoid overmixing, bake at 325°F, and don’t overbake. Let the bars cool gradually and chill fully before slicing.

What size pan can I use?

An 8×8-inch pan gives thicker bars. A 9×9-inch pan works too; reduce bake time by a few minutes.

Wrapping Up

These blueberry keto cheesecake bars are luxury without the sugar overload.

The almond flour crust is buttery and crisp, the filling is smooth, and the blueberry swirl keeps every bite bright. Keep a batch in the fridge for weeknight desserts, meal prep treats, or a fuss-free party sweet that everyone loves.