Low Carb Blueberry Lemonade Cheesecake Bars

Low Carb Blueberry Lemonade Cheesecake Bars

Cheesecake lovers gather round these sweet, tart creamy blueberry lemonade cheesecake bars are going to make your tongue tingle in the most delightful way. The cold and refreshing flavors of Summer are here in Ketoville.

Course Dessert

Cuisine American, Keto

Keyword Almond Flour, Blueberry, gluten free, lemon

Prep Time 10

Cook Time 30

Chilling time 2

Total Time 2 40

Servings Servings

Calories 226kcal

Author Brandy

Equipment

Ingredients

Almond Flour Crust

6 tbsp butter melted
1 tsp vanilla extract
2 cups almond flour
½ cup allulose

Cheesecake Filling

16 ounces cream cheese full fat - room temp/softened
2 eggs
2 tbsp Lemon Zest
½ cup Allulose
2 tbsp lemon juice fresh juice - none of that bottled stuff.

Fresh Blueberry Swirl

½ cup blueberries fresh or frozen
1 tablespoon allulose

Instructions

The Crust - make this first

Preheat the oven to 350° F. Line an 8 x8 inch or similar sized square pan with the parchment paper hanging over the sides so you can lift out the finished product.
Combine the melted butter, almond flour, sweetener and vanilla extract in a medium sized bowl and mix well.
Transfer the crust dough to a 8 x 8 or similar pan lined with parchment paper. Don't skip the parchment paper. Press the crust firmly with the back of a spoon into the bottom of the pan.
Bake the crust for 7 minutes. Remove from the oven and set aside to cool a bit while you make the filling.

Lemonade Cheesecake Filling

Combine the cream cheese, eggs, sweetener, lemon juice and zest in a medium sized bowl and mix on medium speed until smooth.
Pour over the baked crust and smooth if needed. It's not very thick filling. It's soft.

Fresh Blueberry Swirl

Combine the blueberries and allulose in a small blender cup and blend until almost smooth. If they are fresh, they might stay chunky. This is FINE and normal. They will bake into a gorgeous dark blue.
Dollop by the spoonful over the top of the lemon cheesecake mixture.
Gently swirl through the dollops of blueberry with a butter knife to distribute.
Bake the cheesecake bars at 350° F for 25 - 30 minutes, or until set. Remove from the oven and cool to room temp before putting in the fridge.
Chill for at least 2 hours, preferably longer before lifting the entire dessert out of the pan by the parchment paper. Cut into four x four rows of square bars.
Serve .Store covered in the fridge for 4-5 days, or freeze for up to 2 months.

Nutrition