Keto Blueberry Cheesecake Bars

Here is the recipe for these delicious keto blueberry cheesecake bars!

Keto Blueberry Cheesecake Bars

Prep time: 20 mins | Bake time: 30–35 mins | Chill time: 4 hours | Servings: 12–16 bars

Ingredients

For the Almond Flour Crust:

• 2 cups (200g) almond flour
• ¼ cup (50g) granular erythritol or monk fruit sweetener
• ¼ cup (60g) unsalted butter, melted
• 1 tsp vanilla extract
• Pinch of salt

For the Cream Cheese Filling:

• 16 oz (450g) cream cheese, softened to room temperature
• ½ cup (100g) powdered erythritol or monk fruit sweetener
• 2 large eggs (room temperature)
• 1 tbsp fresh lemon juice
• 1 tsp vanilla extract

For the Blueberry Topping:

• 2 cups fresh or frozen blueberries
• 2 tbsp powdered erythritol or monk fruit sweetener
• 1 tbsp lemon juice
• 2 tbsp water
• ¼ tsp xanthan gum (optional, helps thicken the sauce)

Instructions

1. Make the Crust

1. Preheat your oven to 350°F (175°C) and line a 9×13-inch baking dish with parchment paper.
2. In a medium bowl, mix together the almond flour, granular sweetener, melted butter, vanilla extract, and salt until a crumbly dough forms.
3. Press the mixture firmly into the bottom of the prepared baking dish in an even layer.
4. Bake for 10–12 minutes until light golden brown. Remove and let cool while preparing the filling.

2. Prepare the Cheesecake Layer

1. Reduce the oven temperature to 325°F (160°C).
2. In a large bowl, beat the softened cream cheese and powdered sweetener using an electric mixer until smooth and creamy.
3. Beat in the eggs one at a time, followed by the lemon juice and vanilla extract, mixing on low speed just until combined (do not overmix).
4. Pour the cream cheese mixture over the pre-baked crust and smooth out the top with a spatula.
5. Bake for 20–25 minutes until the edges are set but the center slightly jiggles. Remove from the oven and let cool completely at room temperature.

3. Cook the Blueberry Layer

1. In a small saucepan over medium heat, combine the blueberries, sweetener, lemon juice, and water.
2. Simmer for 5–7 minutes, stirring occasionally, until the berries burst and release their juices.
3. Whisk in the xanthan gum (if using) and simmer for another minute until the sauce thickens into a glossy glaze. Remove from heat and cool to room temperature.

4. Assemble & Chill

1. Spread the cooled blueberry sauce evenly over the top of the cheesecake layer.
2. Transfer to the refrigerator and chill for at least 4 hours (or overnight) until completely set.
3. Slice into squares and serve cold!