Description
Delicious low-carb cheesecake bars combining sweetness of blueberries and tanginess of lemon, perfect for keto diets.
Ingredients
Scale
- 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