Here are Keto Blueberry Cheesecake Bars — creamy, tangy, perfectly sweet, with a buttery almond flour crust and a juicy blueberry swirl. Only 3–4g net carbs per bar!
🫐🍰 Keto Blueberry Cheesecake Bars
⭐ Servings: 12 bars
⭐ Difficulty: Easy
⭐ Net Carbs: ~3–4g each
🧈 Ingredients
Crust
- 1 ½ cups almond flour
- 3 tbsp melted butter
- 2 tbsp powdered keto sweetener (erythritol or allulose)
- ½ tsp vanilla
- Pinch of salt
Cheesecake Layer
- 16 oz cream cheese, softened
- ½ cup powdered keto sweetener
- 2 large eggs
- 1 tsp vanilla extract
- ¼ cup sour cream (optional for extra creaminess)
Blueberry Topping / Swirl
- 1 cup fresh or frozen blueberries
- 2 tbsp allulose (best for syrups)
- 1 tbsp lemon juice
- 1 tbsp water
- ½ tsp xanthan gum (optional, thickens)
🔥 Instructions
1. Make the Blueberry Sauce
- In a small saucepan, add blueberries, sweetener, water, and lemon juice.
- Cook on medium heat for 5–7 minutes, smashing some berries.
- Add xanthan gum if you want it thicker (optional).
- Let cool.
2. Make the Crust
- Preheat oven to 325°F (165°C).
- Mix almond flour, melted butter, sweetener, vanilla, salt.
- Press the mixture into an 8×8 baking pan lined with parchment.
- Bake 8–10 minutes until lightly golden.
- Set aside.
3. Make the Cheesecake Filling
- Beat cream cheese + sweetener until smooth.
- Add eggs, mixing one at a time.
- Mix in vanilla + sour cream.
- Spread evenly over the baked crust.
4. Add Blueberry Swirl
- Drop spoonfuls of the blueberry sauce over the cheesecake.
- Use a knife or skewer to gently swirl it.
5. Bake
- Bake 25–30 minutes, until set but slightly jiggly in the center.
- Let cool completely, then refrigerate at least 3 hours for clean slices.
🫐 Tips
- Use allulose for the smoothest texture (erythritol gets grainy).
- For firmer bars, freeze for 20 minutes before cutting.
- Add lemon zest to cheesecake for blueberry–lemon flavor.
If you want, I can also make:
🍋 Keto Lemon Blueberry Cheesecake Bars
🍫 Keto Chocolate Swirl Cheesecake Bars
🥥 Keto Coconut Blueberry Cheesecake
