These little Keto cheesecake bars with blueberry swirl taste like the real deal with milky, cream cheese filling on top of a buttery, lemon base and topped with ooey, gooey blueberries.
I dare you not to eat two!
These little darlings are:
- Very low carb
There is no added sugar in this recipe. It contains only the natural sugar from the fruit.
Super simple, keto Blueberry cheesecake
These Keto cheesecake bars with blueberry swirl are quick to make and super simple to boot.
The lemon almond crust takes only a few minutes to make and only 12 minutes to bake. You can make the filling in no time flat, and the blueberries just get spooned into the batter.
These bars also cut beautifully when cold. They hold together exceptionally well and make for a great eat-from-your-hand snack.
sugar-free Blueberry topping
You have three options for the topping of the Keto cheesecake bars with blueberry swirl.
1. Make your blueberry jam. This summer, I made SO MANY batches of jam to stock my cupboards with low carb, no sugar, shelf-stable jams specifically for this purpose. It is super convenient to pull out a jar of homemade jam from my pantry and use it in my baking recipes. I also get to control the level of sugar and the ingredients. For me, it’s a win-win situation.
2. You may use any low carb, sugar-free commercial blueberry jam that you already have in your cupboard. Just make sure you adjust the nutritional values if you do this since all commercial jams seem to have wildly different levels of carbohydrates.
3. You can cook the blueberries until they are jammy and gooey. Although this is an extra step, it is super simple. In this recipe, I have added the instructions for cooking your blueberries since I figured it will be the most accessible for anyone who stumbles onto this recipe.
I highly recommend checking out my other low carb jam recipes. They are a great way to stock your cupboard, save some money, and have preserved summer fruit ready for your low carb baking.
- Sugar-Free Strawberry Rhubarb Jam That Tastes Like Summer in a Jar
- No Sugar Added Raspberry Jam – Shelf Stable, Low Carb, and Delicious!
- Cherry Jam Recipe Made Without Sugar (Shelf Stable and Gooey!)
- No Added Sugar Strawberry Jam – All the Taste Without the Carbs (Shelf Stable!)
the best sweetener for these low carb blueberry cheesecake bars
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Use your favorite 1:1 sugar substitute.
For the Keto cheesecake bars with blueberry swirl, powdered erythritol is better than granular, as it blends better and has a more delicate texture. You can use granular; I prefer powdered. Also, erythritol does not become grainy in this recipe either, so feel free to keep these in the fridge. The texture is also better cold so that’s a bonus!
If you don’t have powdered erythritol or xylitol and only have granular, give it a blast with a high-speed blender or food processor.
My favorite powdered sweetener by far is Besti allulose. Unlike other sweeteners, I find it has almost no aftertaste at all. As a result, I tend to use it exclusively in my recipes because I believe it tastes most like sugar and it bakes like sugar.
Swerve, Truvia and stevia will work here as well. If this is your preferred sweetener, use them.
**Remember: xylitol is poisonous to dogs and cats, so if that’s your choice and you have little furry friends running around, be aware that it can be deadly for them.
Answers about Sweeteners, Low Carb Baking Tips, and General FAQ
The simple gluten-free crust
The crust for keto cheesecake bars with blueberry swirl is super easy to make, but there are a few tips to make it even easier.
It is a bit wet, and it does require a bit of fiddling to get into the pan.
Once the crust ingredients are mixed and form a ball, toss it all into the pan and spread it around with the back of a wet spoon. If the dough sticks to the spoon, clean it off, wet it again, and continue to spread the crust until it fills the pan evenly to each side and corner.
Prick the crust with a fork, and bake it for 12 minutes.
Also, don’t skip the lemon rind. The lemon rind adds a lot of punch and flavor to the crust and enhances the flavor of the sugar-free blueberry topping.
Storage & serving suggestions
These last for days in a cold fridge, but be sure to cover them so they do not become dry.
You may also freeze these Keto cheesecake bars! If you make a larger batch and don’t want a bunch of cheesecake hanging around, toss a few of them into the freezer. Use a bit of parchment paper between each square and stack them to freeze. To defrost, leave them in the fridge overnight.
These make a GREAT, on-the-go breakfast item. Since they are substantial in fat and high in protein, they tend to stave off hunger for a while.
Oh, and they are fantastic cold from the fridge with a cup of hot coffee!
More keto cheesecake? More Blueberries?
Here are some other fantastic recipes to satisfy that cheesecake or blueberry craving:
- Blackberry Cheesecake with Ginger Cinnamon Crust (Low Carb & Gluten Free)
- Blueberry Cheesecake Ice Cream with Real Bits of Cheesecake! (Low Carb & Sugar-Free)
- Sticky Sweet Low Carb Blueberry Cobbler (Gluten-Free Too!)
- How to Make a Shelf Stable No Sugar Added Blueberry Jam ( Plus It’s Low Carb!)
Lemon Almond Crust
- 2 cups almond flour
- 2 Tbsp melted butter
- 1 tsp fresh lemon zest
- 1 large egg
- 3 Tbsp Powdered erythritol
- 16 ounces cream cheese (2 cups)
- 2 large eggs
- 1 tsp vanilla
- 1/2 cup powdered erythritol
- 1 cup fresh blueberries
- 1 Tbsp fresh lemon juice
- 1/4 cup powdered erythritol
Almond Lemon Crust
- Preheat oven to 350F.
- Add almond flour, powdered erythritol, and grated lemon rind into a 9x9 square pan.
- Gently whisk butter with the egg and add to the pan.
- Blend all ingredients well with a fork. Once blended spread mixture evenly in the bottom of the pan. The back of a small flat bottomed measuring spoon works very well.
- Prick the crust with a fork.
- Bake for 10-12 minutes until just lightly golden brown.
- Cool to room temperature before adding the cheesecake batter.
- Add the blueberries to a saucepan and set over medium heat.
- Cook until the berries break down and thicken. Approx 5-7 minutes, a few more if using frozen berries.
- Mash the fruit with the back of a fork.
- Remove the saucepan from the heat, and stir in powdered erythritol.
- Let stand 5-10 minutes to cool slightly.
- In a medium-sized bowl or in the bowl of a stand mixer whip cream cheese, vanilla, powdered erythritol and blend until soft and fluffy.
- Add eggs one at a time until fully blended, set the bowl aside.
- Pour the vanilla cream cheese base into the prepared crust. Spread it out with a knife, or offset spatula.
- Spoon the cooked blueberries on to the top of the cheesecake base and swirl with a spoon.
- Bake at 350F oven for 25-30 minutes or until the cheesecake is set in the center.
- Cool at room temp, slice and add a few fresh berries, and a sprig of mint.
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Nutrition Information:Yield: 16 Serving Size: 1
Amount Per Serving: Calories: 217Total Fat: 19gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 67mgSodium: 122mgCarbohydrates: 6gNet Carbohydrates: 4gFiber: 2gSugar: 3gProtein: 6g
Nutritional information for the recipe is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Erythritol carbs (and sugar alcohols) are not included in carb counts as it has been shown not to impact blood sugar. Net carbs are the total carbs minus fibre.