why make this recipe
Keto Blueberry Lemon Cheesecake Bars are a delightful treat for those following a low-carb diet. They are creamy, tangy, and packed with flavor, making them a perfect dessert option. These bars are not only keto-friendly but also gluten-free, so they can be enjoyed by many. Plus, they’re easy to make, and the fresh blueberries add a burst of sweetness without too many carbs. You can enjoy these bars guilt-free!
how to make Keto Blueberry Lemon Cheesecake Bars
Ingredients
- 2 cups almond flour
- 1/2 cup unsalted butter, melted
- 1/4 cup erythritol (or preferred sweetener)
- 1 cup cream cheese, softened
- 1/2 cup sour cream
- 1/4 cup lemon juice
- 1 tablespoon lemon zest
- 1 cup fresh blueberries
- 2 large eggs
- 1 teaspoon vanilla extract
Directions
- Preheat your oven to 350°F (175°C). Grease an 8×8 inch baking dish.
- In a bowl, combine the almond flour, melted butter, and erythritol. Press this mixture into the bottom of the prepared baking dish to form the crust.
- In another bowl, mix the cream cheese, sour cream, lemon juice, lemon zest, eggs, and vanilla until smooth.
- Gently fold in the blueberries. Then, pour the filling over the crust.
- Bake for 25-30 minutes, or until set.
- Let cool, then refrigerate for at least 2 hours before cutting into bars. Enjoy your keto dessert!
how to serve Keto Blueberry Lemon Cheesecake Bars
Serve these cheesecake bars chilled for the best flavor. You can cut them into squares and enjoy them as they are. If you want to add something extra, a dollop of whipped cream on top or a sprinkle of fresh blueberries can make them even more appealing.
how to store Keto Blueberry Lemon Cheesecake Bars
Store the bars in an airtight container in the refrigerator. They can last for up to a week. If you want to keep them longer, consider freezing them. Just make sure to wrap them well to prevent freezer burn.
tips to make Keto Blueberry Lemon Cheesecake Bars
- Ensure the cream cheese is softened to help with mixing.
- Don’t overmix the filling once you add the blueberries; folding gently will keep them intact.
- If you prefer less sweetness, adjust the amount of erythritol to your taste.
- You can use frozen blueberries, but fresh ones tend to give a better texture.
variation
For a different flavor, you can replace the blueberries with raspberries or strawberries. You can also experiment with different citrus fruits by adding orange or lime juice and zest instead of lemon.
FAQs
1. Are these bars really keto-friendly?
Yes, these bars are made with low-carb ingredients like almond flour and erythritol, making them a great keto dessert option.
2. Can I use a different sweetener?
Yes, you can substitute erythritol with another low-carb sweetener if you prefer. Just adjust the amount based on the sweetener you choose.
3. How can I make these bars dairy-free?
To make these bars dairy-free, you can substitute the cream cheese and sour cream with dairy-free alternatives, like coconut cream or a vegan cream cheese. Just be sure to adjust the measurements accordingly.
Keto Blueberry Lemon Cheesecake Bars
- Total Time: 45 minutes
- Yield: 8 servings 1x
- Diet: Keto, Gluten-Free
Description
Delicious keto-friendly cheesecake bars with a tangy lemon flavor and fresh blueberries.
Ingredients
- 2 cups almond flour
- 1/2 cup unsalted butter, melted
- 1/4 cup erythritol (or preferred sweetener)
- 1 cup cream cheese, softened
- 1/2 cup sour cream
- 1/4 cup lemon juice
- 1 tablespoon lemon zest
- 1 cup fresh blueberries
- 2 large eggs
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F (175°C). Grease an 8×8 inch baking dish.
- In a bowl, combine the almond flour, melted butter, and erythritol. Press this mixture into the bottom of the prepared baking dish to form the crust.
- In another bowl, mix the cream cheese, sour cream, lemon juice, lemon zest, eggs, and vanilla until smooth.
- Gently fold in the blueberries. Then, pour the filling over the crust.
- Bake for 25-30 minutes, or until set.
- Let cool, then refrigerate for at least 2 hours before cutting into bars.
Notes
Serve chilled. A dollop of whipped cream or a sprinkle of fresh blueberries makes for a great presentation.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: 220
- Sugar: 2g
- Sodium: 150mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 60mg
Keywords: keto, cheesecake, dessert, blueberries, low-carb, gluten-free
