Go Back

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

Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 16 servings
Ingredients Method

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)

Method
 

  1. Preheat the oven to 325°F (163°C). Line an 8x8-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.