Description
Delicious keto-friendly cheesecake bars with a tangy lemon flavor and fresh blueberries.
Ingredients
Scale
- 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