Keto Lemon Blueberry Cheesecake Bars
Creamy lemon cheesecake bars with a buttery almond flour crust and vibrant blueberry swirls, fully keto and sugar-free.
Ingredients
Crust:
- 1 1/2 cups almond flour
- 1/4 cup powdered sweetener
- 1/4 cup melted butter
- 1/2 tsp vanilla extract
Blueberry Swirl:
- 1 cup blueberries
- 2 tbsp powdered sweetener
- 1 tbsp lemon juice
Cheesecake Filling:
- 16 oz cream cheese
- 2 large eggs
- 1/2 cup powdered sweetener
- 1/4 cup sour cream
- 2 tbsp lemon juice
- 1 tbsp lemon zest
- 1/2 tsp vanilla extract
Instructions
- Preheat oven to 325°F and line an 8×8-inch pan.
- Mix crust ingredients, press into pan, bake 8–10 minutes.
- Cook blueberries, sweetener, and lemon juice until thick.
- Beat cream cheese, add eggs, sweetener, sour cream, lemon juice, zest, vanilla.
- Pour batter, swirl blueberry sauce.
- Bake 25–30 minutes, chill 3 hours.