Easy Keto Blueberry Cheesecake Bars

Prep Time: 10 minutes Cook Time: 33 minutes Servings: Yield: 16 bars 


For the crust:

6 tablespoons butter, melted

2 cups superfine, blanched almond flour

1 teaspoon grated lemon zest

1/3 cup granulated erythritol sweetener

For the cheesecake filling:

16 ounces full fat cream cheese

2 large eggs

1/2 cup granulated erythritol sweetener

1 tablespoon fresh lemon juice

For the blueberry swirl:

1/2 cup fresh or frozen blueberries

1 tablespoon granulated erythritol sweetener


For the crust:

Preheat the oven to 350° F.

Combine the melted butter, almond flour, sweetener and lemon zest in a medium sized bowl and mix well.

Transfer the crust dough to a 9 x 9 pan lined with parchment paper or foil (this will make removing the bars much easier.

Press the crust firmly into the bottom of the pan.

Bake the crust for 8 minutes.

Remove from the oven and set aside to cool.

For the cheesecake filling:

Combine the cream cheese, eggs, sweetener and lemon juice in a blender and blend until smooth.

Pour over the par baked crust and spread out evenly in the pan.

For the blueberry swirl:

Combine the blueberries and sweetener in a small blender cup and blend until mostly smooth.

Drop by spoonfuls over the top of the cheesecake mixture.

Gently swirl through the circles of blueberry with a knife to distribute, but don’t over mix.

Bake the cheesecake bars at 350° F for 25 minutes, or until set.

Remove from the oven and cool.

Chill for at least 2 hours, preferably longer before cutting into four rows of squares to serve.

Store in an airtight container in the refrigerator for up to 5 days, or freeze for up to 3 months.


Serving Size: 1 bar

Calories: 230

Fat: 22g

Carbohydrates: 4.5g

Fiber: 2g

Protein: 6g