Keto Lemon Blueberry Cheesecake Bars are a healthier dessert option without compromising flavor.

Background: These Keto Lemon Blueberry Cheesecake Bars are so yummy! They are the perfect amount of sweet and rich flavor. Finding healthy, or healthier, dessert options can be tough so you’ll want to try this one. The almond flour and butter make a delicious crust and the cheesecake filling has fresh lemon that adds notes of citrus. A simple blueberry sauce brings it all together for a delightful little dessert bar. The original recipe came from thebestketorecipes.com, with a few simple changes.

Almond Flour Crust

• 8 tablespoons butter
• 1 1/4 cup almond flour
• 2 tablespoons Swerve granulated sweetener

Low Carb Blueberry Sauce

• 1 1/2 cup blueberries
• 1/8 cup fresh lemon juice
• 1/8 cup water
• 1/3 cup Swerve confectioners sweetener

Lemon Cheesecake Layer

• 8 ounce block cream cheese
• 1 egg yolk
• 1/3 cup Swerve confectioners sweetener
• 1 tablespoon fresh lemon juice
• 1 teaspoon lemon zest, tightly packed
• 1 teaspoon vanilla extract

Coconut Crumble Topping

• 2 tablespoons butter
• 1/3 cup almond flour
• 1/3 cup unsweetened coconut flakes
• 1 tablespoon Swerve granular sweetener

1. Add blueberries, water, lemon juice and Swerve confectioners sweetener to a small pot and simmer for 10-15 minutes until it thickens. Set aside.
2. Preheat oven to 350 degrees and prepare an 8×8 pan with parchment paper so it hangs over the edges.
3. For the crust, combine melted butter, almond flour and swerve granular sweetener in a small bowl and press into lined pan. Prebake crust for 7-8 minutes. Remove crust and let completely cool before adding cheesecake layer.
4. Onto to the cheesecake filling. Using a hand mixer, beat your cream cheese, egg yolk, Swerve confectioners sweetener, lemon juice & zest and vanilla extract until smooth. When crust has completely cooled, spread cheesecake mixture over it.
5. Spread the prepared blueberry sauce over the cheesecake mixture.
6. For the crumble, combine the butter, almond flour, coconut and sweetener in a small blender or food processor until it resembles a crumb mixture. Sprinkle over the blueberry sauce.
7. Bake 18-20 minutes or until the top is lightly browned. Allow bars to cool completely before slicing. I put mine in the refrigerator for one hour prior to cutting.

For more Keto recipes, check out our Keto Asian Pork & Veggie Bowl and Keto Pizza Roll Ups!

We are all foodies at heart at The Maverick Observer and hope you enjoy the food and drink recipes as much as we do. Please share your favorite food and drink recipes at Share Your Recipes.