Keto Blueberry Cheesecake Bars – Gluten-Free
User Reviews
5
Keto Blueberry Cheesecake Bars – Gluten-Free
Description
The crust combines superfine almond flour with melted butter, egg, vanilla, and a low-carb sweetener powder to form a sticky dough pressed evenly in a pan. The filling is a smooth mix of whipped cream cheese, eggs, sour cream, sweetener, lemon juice, and vanilla, blended until homogenized. Dollops of blueberry sauce are dropped atop the filling and gently swirled using a knife to create a marbled effect before baking.
Baking at moderate temperature ensures the filling sets with a slight jiggle, maintaining a creamy texture. Once cooled and chilled, the bars cut cleanly with a moist crumb contrasting the nutty, slightly crisp almond crust. The recipe yields a dense yet tender cheesecake bar that balances tart blueberry with smooth dairy richness without gluten or high carbs.
This treat fits well as a keto-friendly dessert or snack and pairs nicely with coffee or tea. Chilling after baking enhances firmness and flavor melding.
Ingredients
For the Crust
- 1 ½ cups almond flour Super Fine
- ⅓ cup butter melted, grass-fed, unsalted
- 1 egg whole
- ⅓ cup Swerve Confectioners Sugar
- 1 teaspoon vanilla extract
For the Filling
- 16 ounces cream cheese
- ⅓ cup sour cream
- ½ cup Swerve Confectioners Sugar
- 2 egg whole
- 2 teaspoons vanilla extract
- 1 teaspoon lemon juice fresh
- ½ cup Blueberry Sauce
Instructions
To Make the Crust
- Preheat oven to 350. Add the almond flour, butter, egg, Swerve confectioners and vanilla extract to the bowl of a food processor and mix until a dough is formed.
- Place the dough in a 8″ x 8″ glass or ceramic baking dish lined with parchment paper and press out in an even layer. The dough will be a little sticky, so if you wet your hands, it will make it easier to spread.
To Make the Filling
- Add the cream cheese to a mixing bowl and whip. Mix in the eggs one at a time. Add in the vanilla, Swerve and sour cream, then mix until well combined.
- Pour the batter over the crust and smooth out the top using a spatula. Take the blueberry sauce and drop dollops evenly over the top.
- Taking a butter knife and keeping it upright, swirl the sauce through the cheesecake batter until it’s pretty well combined, giving you streaks of color throughout.
- Bake for 40-45 minutes, or until the center has just set. There will still be a slight jiggle to it. Chill in the fridge for at least 1-2 hours or until set before cutting. Optional: Serve with a dollop of homemade whip cream on top.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 295 kcal
% Daily Value*
| Calories | 295kcal | 15% |
| Carbohydrates | 7g | 2% |
| Protein | 7g | 14% |
| Fat | 26g | 40% |
| Saturated Fat | 13g | 65% |
| Fiber | 2g | 8% |
| Sugar | 1g | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
