Keto Blueberry Lemon Cheesecake Bars
Light and refreshing Keto Blueberry Lemon Cheesecake Bars that are easy to make and perfect for summer gatherings.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 250 minutes
- Yield: 9 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Keto
Ingredients
Scale
- 1 cup almond flour
- 4 tablespoons butter, melted
- 2 tablespoons sweetener (erythritol or similar)
- 1 cup cream cheese, softened
- 1/2 cup sour cream
- 1/4 cup sweetener (erythritol or similar)
- 1/4 cup fresh lemon juice
- 1 tablespoon lemon zest
- 1 cup fresh blueberries
- 2 eggs
Instructions
- Preheat your oven to 350°F (175°C). Grease an 8×8-inch baking pan.
- Mix the almond flour, melted butter, and 2 tablespoons of sweetener until well combined. Press this mixture into the bottom of the prepared pan to form the crust.
- Beat the cream cheese, sour cream, 1/4 cup sweetener, lemon juice, and lemon zest until it’s nice and smooth.
- Add the eggs one at a time, mixing well after each addition. Gently fold in the fresh blueberries.
- Pour the cheesecake filling over the crust in the pan and smooth the top with a spatula.
- Bake for 30-35 minutes, or until the edges are set, and the center still has a slight jiggle.
- Let it cool at room temperature, then refrigerate for at least 240 minutes before slicing into bars. Serve chilled for the best experience.
Notes
Use fresh blueberries for best flavor; freeze in an airtight container for up to 3 months.