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Low Carb Blueberry Cheesecake Bars

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
Keto Blueberry Cheesecake Bars by Wes Shoemaker at Highfalutin’ Low Carb
Watch Now! Low Carb Blueberry Cheese Cake Bar Recipe

Low Carb Blueberry Cheesecake Bars

Recipe by Wes Shoemaker – Highfalutin’ Low Carb
4.4 from 8 votes
Course: Dessert, SnacksCuisine: AmericanDifficulty: Easy


Prep time


Cooking time





If you’re wanting a little crunch, add 1/2 cup of finely chopped nuts to the crust mixture.


  • 2 cups blueberries, fresh or frozen

  • 2 teaspoons powdered erythritol or allulose

  • 2 tablespoons lemon juice

  • 1 Zest of 1 lemon

  • 2 cups almond flour

  • 2 teaspoons powdered erythritol or allulose

  • 1/2 teaspoon ground cinnamon

  • 12 tablespoons butter, melted

  • 16 ounces cream cheese, at room temperature

  • 2 eggs, at room temperature

  • 1/2 cup powdered erythritol or allulose

  • 2 teaspoons vanilla extract


  • In a small saucepan, combine all the ingredients and cook over medium heat for 15 minutes, stirring occasionally.
  • 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.
  • 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


  • 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.


    1. Laura Jones

      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!

    2. 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!

    3. Wanda Loasby

      Great recipe. So good. I did use only 8 T of butter. Taste was excellent. I love your shows, glad you are back😀

    4. Donna McCue

      What brand of allulose powdered surgar and where do u purchase. New to keto excited to try this.

    5. Loved the bars, I made them for our card night and everyone loved them. You are a natural entertainer, thanks.

    6. Stephanie

      I’d love to make these,but can coconut flour be substituted for the almond flour?

      • Wes Shoemaker

        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.”

    7. 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.

      • Wes Shoemaker

        That’s so great to hear, Holly! Thanks for coming back to share! (This recipe works great with raspberries, blackberries, and strawberries as well!)

    8. 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! 👍😁

    9. 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!

    10. I made this and the filling was delicious, but for me personally, the butter flavor in the crust was just overwhelming. Do you think it would work if I used less butter? Otherwise, I loved it. I appreciate all the work you have done to make this recipe. At 80 years old, I learn something new every day. This was new for me and I am anxious to make it again.

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