Description
These Keto Blueberry Cheesecake Bars feature a rich, creamy cheesecake filling atop a buttery almond flour crust, topped with a tangy blueberry chia compote. Perfect for a low-carb, gluten-free dessert, they are sweetened naturally with erythritol or monk fruit sweetener, making them ideal for keto and diabetic diets.
Ingredients
Scale
Crust
- 1 1/2 cups almond flour
- 1/4 cup powdered erythritol or monk fruit sweetener
- 1/3 cup unsalted butter, melted
Cheesecake Filling
- 16 ounces cream cheese, softened
- 1/2 cup powdered erythritol or monk fruit sweetener
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- 1/2 cup sour cream
Blueberry Topping
- 1 cup fresh or frozen blueberries
- 2 tablespoons lemon juice
- 1 teaspoon lemon zest
- 1 tablespoon chia seeds
Instructions
- Prepare the crust: Preheat the oven to 325°F and line an 8×8-inch baking pan with parchment paper. In a medium bowl, mix almond flour, powdered sweetener, and melted butter until crumbly. Press firmly into the bottom of the pan. Bake for 10 minutes, then set aside to cool slightly.
- Make the cheesecake filling: In a large bowl, beat softened cream cheese and sweetener until smooth. Add eggs one at a time, mixing well after each addition. Stir in vanilla extract and sour cream until fully combined.
- Assemble the bars: Pour the cheesecake filling over the baked crust and smooth the top with a spatula.
- Prepare the blueberry topping: In a small saucepan over medium heat, combine blueberries, lemon juice, lemon zest, and chia seeds. Cook for 5 to 7 minutes until the berries burst and the mixture thickens slightly.
- Swirl blueberry topping: Spoon blueberry mixture over cheesecake batter and gently swirl with a knife to create a marbled effect.
- Bake the cheesecake bars: Bake for 35 to 40 minutes until the center is mostly set but slightly jiggly. Remove from oven and allow to cool completely at room temperature.
- Chill: Refrigerate for at least 4 hours, preferably overnight, to set fully before slicing into bars.
Notes
- For best texture and flavor, chill the bars overnight before cutting.
- Raspberries or blackberries can be used instead of blueberries for the topping.
- Ensure cream cheese is softened to avoid lumps in the filling.
- Use a parchment paper sling for easy removal of bars from the pan.
