why make this recipe
Keto Blueberry Lemon Cheesecake Bars are a delightful treat for those who want to enjoy dessert without compromising their low-carb diet. These bars combine the sweetness of blueberries with the tangy taste of lemon and the creamy richness of cheesecake. They are perfect for a snack, a dessert after dinner, or even a special occasion. Plus, they are easy to make and satisfying, making them a must-try for anyone on a keto journey.
how to make Keto Blueberry Lemon Cheesecake Bars
Ingredients:
- 2 cups almond flour
- 1/2 cup butter, melted
- 1/4 cup sweetener (erythritol or similar)
- 1 cup cream cheese, softened
- 1/2 cup sour cream
- 1/2 cup sweetener (erythritol or similar)
- 2 large eggs
- 1 tablespoon lemon juice
- Zest of 1 lemon
- 1 cup blueberries (fresh or frozen)
- 1 teaspoon vanilla extract
Directions:
- Preheat the oven to 350°F (175°C). Grease an 8×8 inch baking dish.
- In a mixing bowl, combine almond flour, melted butter, and 1/4 cup sweetener. Press the mixture into the bottom of the prepared dish to form a crust.
- In another bowl, beat together the cream cheese, sour cream, and 1/2 cup sweetener until smooth. Add eggs, lemon juice, lemon zest, and vanilla extract; mix until well combined.
- Gently fold in the blueberries. Pour the cheesecake mixture over the crust in the baking dish.
- Bake in the preheated oven for about 30-35 minutes, or until the center is set.
- Allow to cool to room temperature before refrigerating for at least 2 hours.
- Cut into bars and serve chilled.
how to serve Keto Blueberry Lemon Cheesecake Bars
Serve these cheesecake bars chilled for the best texture and flavor. They are great on their own, but you can also accompany them with a dollop of whipped cream or a few extra blueberries on top for added presentation.
how to store Keto Blueberry Lemon Cheesecake Bars
To store the bars, keep them in an airtight container in the refrigerator. They will stay fresh for up to a week. You can also freeze them if you want to enjoy them later. Just make sure to wrap them tightly in plastic wrap or aluminum foil before placing them in the freezer.
tips to make Keto Blueberry Lemon Cheesecake Bars
- For a smoother filling, make sure the cream cheese is at room temperature before mixing.
- If you want the bars sweeter, you can adjust the amount of sweetener according to your taste.
- Use fresh blueberries for best flavor, but frozen blueberries are also acceptable. Just make sure to thaw and drain excess moisture before folding them into the mixture.
variation
You can add other berries like raspberries or strawberries for a mixed berry flavor. If you prefer, you can also add nuts to the crust for a little crunch.
FAQs
1. Can I use another type of sweetener?
Yes, you can use any sweetener you prefer, just be sure to adjust the amount according to the sweetness level of that sweetener.
2. Can I make this recipe dairy-free?
Yes, you can substitute the cream cheese and sour cream with dairy-free alternatives like cashew cream or coconut cream.
3. How do I know when the cheesecake bars are done?
The bars are done when the center is set and does not jiggle when you gently shake the pan. They will firm up more as they cool.
Keto Blueberry Lemon Cheesecake Bars
- Total Time: 50 minutes
- Yield: 16 servings 1x
- Diet: Keto
Description
Delicious low-carb cheesecake bars combining sweetness of blueberries and tanginess of lemon, perfect for keto diets.
Ingredients
- 2 cups almond flour
- 1/2 cup butter, melted
- 1/4 cup sweetener (erythritol or similar)
- 1 cup cream cheese, softened
- 1/2 cup sour cream
- 1/2 cup sweetener (erythritol or similar)
- 2 large eggs
- 1 tablespoon lemon juice
- Zest of 1 lemon
- 1 cup blueberries (fresh or frozen)
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F (175°C). Grease an 8×8 inch baking dish.
- In a mixing bowl, combine almond flour, melted butter, and 1/4 cup sweetener. Press the mixture into the bottom of the prepared dish to form a crust.
- In another bowl, beat together the cream cheese, sour cream, and 1/2 cup sweetener until smooth. Add eggs, lemon juice, lemon zest, and vanilla extract; mix until well combined.
- Gently fold in the blueberries. Pour the cheesecake mixture over the crust in the baking dish.
- Bake in the preheated oven for about 30-35 minutes, or until the center is set.
- Allow to cool to room temperature before refrigerating for at least 2 hours.
- Cut into bars and serve chilled.
Notes
For best texture, serve chilled. Top with whipped cream or extra blueberries if desired. Store in an airtight container in the refrigerator for up to a week.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: 200
- Sugar: 3g
- Sodium: 200mg
- Fat: 16g
- Saturated Fat: 8g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 70mg
Keywords: keto dessert, cheesecake bars, low-carb recipe, blueberry dessert, lemon cheesecake
