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Keto Blueberry Lemon Cheesecake Bars

Delightful low-carb cheesecake bars with a creamy blueberry lemon flavor, perfect for satisfying dessert cravings.

  • Total Time: 45 minutes
  • Yield: 12 servings 1x

Ingredients

Scale
  • 1 ½ cups almond flour
  • ½ cup unsalted butter, melted
  • 16 oz cream cheese, at room temperature
  • ¾ cup erythritol or other low-carb sweetener
  • 2 large eggs
  • 1 cup fresh blueberries
  • ¼ cup lemon juice
  • 1 tsp lemon zest
  • 1 tsp vanilla extract

Instructions

  1. Preheat the oven to 350°F (175°C).
  2. Mix almond flour and melted butter to form the crust and press into the bottom of a greased baking pan.
  3. Beat cream cheese and erythritol until smooth.
  4. Add eggs, lemon juice, lemon zest, and vanilla extract, combining until well mixed.
  5. Fold in the blueberries gently.
  6. Pour the cheesecake mixture over the crust and bake for 25-30 minutes, or until set.
  7. Let cool, then refrigerate for at least 2 hours before slicing into bars.

Notes

Serve chilled, optionally topped with whipped cream and garnished with blueberries or lemon zest. Store leftovers in an airtight container for 5-7 days.

  • Author: jessica-baker
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Keto

Nutrition

  • Serving Size: 1 bar
  • Calories: 210
  • Sugar: 3g
  • Sodium: 350mg
  • Fat: 18g
  • Saturated Fat: 10g
  • Unsaturated Fat: 6g
  • Trans Fat: 0g
  • Carbohydrates: 6g
  • Fiber: 3g
  • Protein: 6g
  • Cholesterol: 40mg

Keywords: keto dessert, cheesecake bars, low-carb dessert