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Keto Lemon Blueberry Cheesecake Bars

Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings 12 bars
Calories 350
Delight in these creamy, tangy keto-friendly cheesecake bars with a blueberry swirl, perfect for a low-carb dessert.

Ingredients

Crust

  • 2 cups blanched almond flour
  • 1/2 cup erythritol or allulose sweetener
  • 6 tbsp unsalted butter, melted

Filling

  • 16 oz full-fat cream cheese, softened
  • 1/2 cup powdered erythritol
  • 2 large eggs (room temperature)
  • 2 tbsp fresh lemon juice
  • 1 tbsp lemon zest, finely grated
  • 1 tsp vanilla extract

Blueberry topping

  • 1/2 cup fresh blueberries
  • 1 tbsp granulated erythritol (for blueberries)

Instructions 

  • Preheat oven to 350°F (175°C). Line an 8x8 inch pan with parchment.
  • Mix almond flour, sweetener, and melted butter; press into pan. Bake 10 mins, then cool 5 mins.
  • Pulse blueberries and sweetener until smooth.
  • Beat cream cheese and powdered sweetener until smooth. Add eggs, lemon juice, zest, vanilla; mix briefly.
  • Pour filling over crust, swirl blueberry puree on top. Bake 30-35 mins until edges set.
  • Cool at room temp, then refrigerate 4 hours before slicing into 12 bars.

Notes

Chill thoroughly for best texture and flavor.
Calories: 350kcal
Cost: $15
Course: Dessert
Cuisine: American
Keyword: blueberry, cheesecake, Keto