Keto Blueberry Lemon Cheesecake Bars
These bars take me back to sunny afternoons in my grandmother’s kitchen—lemon zest in the air, blueberries bursting with flavor, and cheesecake cooling on the counter. Now, they come with a keto twist that keeps all the joy and skips the sugar! Perfect for spring gatherings or a cozy night in with tea, these bars are light, luscious, and just 3 net carbs each!
- Prep Time: 15 minutes
- Cook Time: 30 minutes + chill time
- Total Time: 59 minute
Ingredients
Crust
1 ½ cups almond flour
¼ cup melted butter
2 tbsp granulated monk fruit or erythritol
Pinch of salt
Filling
16 oz cream cheese, softened
⅓ cup powdered monk fruit or erythritol
2 large eggs
Zest and juice of 1 lemon
½ tsp vanilla extract
½ cup fresh or frozen blueberries
Instructions
Preheat oven to 325°F (160°C). Line an 8×8” pan with parchment paper.
Mix crust ingredients and press firmly into the bottom of the pan. Bake for 8–10 minutes until lightly golden.
Beat cream cheese and sweetener until smooth. Add eggs, lemon juice/zest, and vanilla. Mix until combined.
Pour over crust and sprinkle with blueberries.
Bake for 25–30 minutes until center is just set. Cool completely, then chill for at least 2 hours before slicing.
Nutrition
- Calories: 180
- Fat: 16g
- Carbohydrates: 4g (3g net)
- Protein: 5g