easy keto blueberry cheesecake bars – low carb

Total Time: 43 minutes Yield: 16 bars 

Ingredients

For the crust:

• 6 tablespoons butter, melted
• 2 cups superfine, blanched almond flour
• 1 teaspoon grated lemon zest
• 1/3 cup granulated erythritol sweetener

For the cheesecake filling:

• 16 ounces full fat cream cheese
• 2 large eggs
• 1/2 cup granulated erythritol sweetener
• 1 tablespoon fresh lemon juice

For the blueberry swirl:

• 1/2 cup fresh or frozen blueberries
• 1 tablespoon granulated erythritol sweetener

Instructions

For the crust:

1. Preheat the oven to 350° F.
2. Combine the melted butter, almond flour, sweetener and lemon zest in a medium sized bowl and mix well.
3. Transfer the crust dough to a 9 x 9 pan lined with parchment paper or foil (this will make removing the bars much easier.
4. Press the crust firmly into the bottom of the pan.
5. Bake the crust for 8 minutes.
6. Remove from the oven and set aside to cool.

For the cheesecake filling:

1. Combine the cream cheese, eggs, sweetener and lemon juice in a blender and blend until smooth.
2. Pour over the par baked crust and spread out evenly in the pan.

For the blueberry swirl:

1. Combine the blueberries and sweetener in a small blender cup and blend until mostly smooth.
2. Drop by spoonfuls over the top of the cheesecake mixture.
3. Gently swirl through the circles of blueberry with a knife to distribute, but don’t over mix.
4. Bake the cheesecake bars at 350° F for 25 minutes, or until set.
5. Remove from the oven and cool.
6. Chill for at least 2 hours, preferably longer before cutting into four rows of squares to serve.
7. Store in an airtight container in the refrigerator for up to 5 days, or freeze for up to 3 months.

Net carbs per bar = 2.5g

Nutrition

• Serving Size: 1 bar
• Calories: 230
• Fat: 22g
• Carbohydrates: 4.5g
• Fiber: 2g
• Protein: 6g