Keto Blueberry Lemon Cheesecake Bars
A rich and creamy cheesecake bar infused with fresh blueberries and a zesty lemon flavor, perfect for low-carb diets.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Keto
Ingredients
Scale
- 1 1/2 cups almond flour
- 1/4 cup melted butter
- 2 tablespoons erythritol (or preferred sweetener)
- 8 ounces cream cheese, softened
- 1/2 cup sour cream
- 1/4 cup lemon juice
- 1/4 cup erythritol (or preferred sweetener)
- 1 teaspoon vanilla extract
- 1 cup blueberries (fresh or frozen)
- 1/2 teaspoon baking powder
Instructions
- Preheat the oven to 350°F (175°C). Grease an 8×8 inch baking pan.
- Mix almond flour, melted butter, and 2 tablespoons of erythritol until crumbly. Press this mixture into the bottom of the prepared pan and bake for 10 minutes.
- Beat the cream cheese until smooth. Then, add sour cream, lemon juice, 1/4 cup erythritol, and vanilla extract. Mix well until everything is combined.
- Fold in the blueberries into the cream cheese mixture gently.
- Pour the cream cheese mixture over the crust and spread it evenly.
- Sprinkle baking powder over the top.
- Bake for another 25-30 minutes until set.
- Allow to cool completely, then refrigerate for at least 2 hours before slicing into bars.
Notes
Store in an airtight container in the refrigerator for up to one week. Can be frozen for longer storage.
Nutrition
- Serving Size: 1 bar
- Calories: 200
- Sugar: 3g
- Sodium: 250mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 40mg
Keywords: keto dessert, cheesecake bars, blueberry dessert, low-carb recipe, lemon cheesecake