Keto Blueberry Cheesecake Bars are featured in my bestselling cookbook Ketogenic Diet On A Budget! Get it wherever books are sold, or by visiting this link.
This recipe brings the flavor and creamy texture of cheesecake to an easy-to-eat and easy-to-make dessert. The berry swirl looks beautiful and adds the delicious, sweet flavor and healthy anthocyanins berries supply. If you’re wanting a little crunch, add 1/2 cup of finely chopped pecans to the crust mixture. These bars store well in the refrigerator, but it’s best to eat them within a week. Freezing can cause the cream cheese to break.
Low Carb Blueberry Cheesecake Bars
Course: Dessert, SnacksCuisine: AmericanDifficulty: Easy12
servings15
minutes40
minutes324
kcalIf you’re wanting a little crunch, add 1/2 cup of finely chopped nuts to the crust mixture.
Ingredients
- FOR THE BLUEBERRY COMPOTE
2 cups 2 blueberries, fresh or frozen
2 teaspoons 2 powdered erythritol or allulose
2 tablespoons 2 lemon juice
1 1 Zest of 1 lemon
- FOR THE CRUST
2 cups 2 almond flour
2 teaspoons 2 powdered erythritol or allulose
1/2 teaspoon 1/2 ground cinnamon
12 tablespoons 12 butter, melted
- FOR THE FILLING
16 ounces 16 cream cheese, at room temperature
2 2 eggs, at room temperature
1/2 cup 1/2 powdered erythritol or allulose
2 teaspoons 2 vanilla extract
Directions
- TO MAKE THE COMPOTE
- In a small saucepan, combine all the ingredients and cook over medium heat for 15 minutes, stirring occasionally.
- TO MAKE THE CRUST
- While the compote cooks, preheat the oven to 350°F, and butter a 9-by-13-inch baking dish.
- In a large bowl, combine all the ingredients and stir well to combine. Press the mixture into the buttered baking dish to make a crust. Bake at 350°F for 12 minutes. Remove from the oven.
- TO MAKE THE FILLING
- In a large mixing bowl, combine all the ingredients and use a hand mixer to mix well. The cheesecake filling should be light and fluffy, but don’t overmix.
- Pour the filling into the prebaked crust and use a spatula to spread it evenly.
- Spoon the blueberry compote over the top of the filling. Use a knife to swirl the
- compote into the filling.
- Bake for 35 to 40 minutes or until the cheesecake is set. When cool, chill in the refrigerator for at least 1 hour to set.
Recipe Video
Notes
- SUBSTITUTION TIP: Try this recipe with your favorite berries. Blackberries, strawberries, blueberries, or a frozen berry medley work great.
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Nutrition Facts
12 servings per container
- Amount Per ServingCalories324
- % Daily Value *
- Total Fat 31g 48%
- Total Carbohydrate 8g 3%
- Dietary Fiber 2g 8%
- Protein 6g 12%
- Vitamin A -107%
* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
These looked so good, I had to make them! They turned out so good! I made a few adjustments, just got personal preference. I used a frozen blend of cherries, strawberries and blueberries to make the fruit compote, I also used a lime instead of a lemon. I blended it up with a immersion blender after it had cooked down. I added pecans to the crust mixture ( about 3/4 of a cup) and the last thing I did was to add extra like juice, about 2 tablespoons, to the cheesecake mixture. Excellent recipe Wes!
Wonderful! So glad you enjoyed it. The berry medley is a great idea! 🧡
Edit to above post..stupid auto correct
*I made just a few adjustments for personal preference
* The last thing I did was to add extra lime juice
I made this. 12 T of butter was way too much. The crust mixture was way too wet! I added another 1/2 c of almond flour…still too wet!
The crust will not be firm or dry after pre-baking. It will set in the refrigerator as it cools.
Great recipe. So good. I did use only 8 T of butter. Taste was excellent. I love your shows, glad you are back😀
Thank you so much, Wanda!!
What brand of allulose powdered surgar and where do u purchase. New to keto excited to try this.
I typically use the Anthony’s brand of Allulose (available here) but it’s granulated. For this recipe, I used the Wholesome Yum “Besti” brand of powdered allulose (available here.) Hope that helps!
Loved the bars, I made them for our card night and everyone loved them. You are a natural entertainer, thanks.
Thank you, Denise! 🧡💛
I’d love to make these,but can coconut flour be substituted for the almond flour?
You can use coconut flour, but you’ll need to only use about 1/4 to 1/3 the amount of almond flour, as it’s much more “absorbent.”
Our entire family loved it. We have a kiddo who is dealing with type 1 diabetes. This did not spike her blood sugar at all. We just dosed for the 8 gram carb count and it was as if she did not even eat it at all.
That’s so great to hear, Holly! Thanks for coming back to share! (This recipe works great with raspberries, blackberries, and strawberries as well!)
I just tried this dessert and OH MY GOODNESS!! This is the best thing I’ve ever eaten! I can’t wait to make it for company. No one would ever guess it’s low carb. Thank you, Wes. You’re a genius! 👍😁
First post but watching YouTube for years. Thank you for walking me through Keto experience. Second time making your blueberry cheesecake bars. I use your recipe exactly and yum!
Thank you so much, Odette! Best of luck on your keto journey!