These delicious and creamy Keto Cheesecake Bars are made with an almond flour crust and blueberries.
Only 3g total carbs per bar, these lightly sweetened low carb cheesecake bars are a great option for diabetics as well.
If you love cheesecake, these keto cheesecake bars are a perfect sugar free on the go snack or simply as a dessert after breakfast, lunch or dinner.
I was inspired to make these keto cheesecake bars after making my Low Carb Blueberry Cheesecake Delight recipe.
Other keto cheesecake recipes you might enjoy
Ingredients Used
This Gluten Free Keto Cheesecake Bar recipe is made with a few simple ingredients and uses frozen blueberries to give a touch of sweetness making them a perfect keto friendly snack.
Baked in a square pan and cut into bit sized squares or bars, making them a healthy treat for the kids or for yourself as an after dinner dessert.
- Almond Flour: made with an almond flour crust to keep the carbs low while having a slightly nutty flavour.
- Cream cheese: for that mild sweet taste and pleasant tang makes this keto cheesecake bar feel just like traditional classic cheesecake with a blueberry twist.
- Blueberries: fruity, sweet, and juicy, with a little bit of tartness, perfect option to make these cheesecake bars diabetic friendly and low carb.
- Erythritol: this is my go-to alternative sweetener as I find it is the closest to sugar and as a type 2 diabetic it does not seem to spike my blood sugars.
Steps by step instructions
How to make Keto Cheesecake Bars?
Let's make the crust
STEP 1: Preheat oven at 350°F. Start with making the crust using a stand mixer or a handheld mixer with a large bowl. Combine the almond flour, granular erythritol and melted butter on medium speed for about 45 seconds.
STEP 2: Once combined the mixture should look moist and crumbly. Transfer the crust mixture to an 8" x 8" parchment lined baking pan. Evenly press the crust into the baking pan to form the crust. Press down firmly as you wan't to pack the crust so it doesn't crumble while baking. Don't worry about fingerprints, this will be covered with the filling later.
Bake at 350°F for 10 minutes. The edges should be golden brown.
Let's make the filling
STEP 1: Mix together the softened cream cheese with the powdered erythritol, vanilla and egg in the stand mixer or handheld if using. Mix for one minute on medium high speed, stop and scrape down the paddle and sides of bowl and mix again for another 30 seconds.
STEP 2: add in the frozen blueberries and give it a quick 5 second mix on low speed. Don't overmix it as we want the filling to have blue and white streaks.
STEP 3: Using a rubber spatula spread the filling evenly on to the crust.
STEP 4: Bake at 350°F for 30 minutes. Allow to cool in the pan and then remove by holding the sides of the parchment paper and lifting gently out of the pan. Cut into squares or bars and enjoy.
Recipe tips
Top Tip: use room temperature ingredients to make mixing easier. Cold cream cheese will make it difficult to mix together.
Tip: These Blueberry Cheesecake Bars Keto and Low Carb are lightly sweetened with erythritol as I wanted the sweetness from the blueberries to shine through. However, if you prefer, add additional sweetener to your liking.
- Serving: these keto cheesecake bars are best served directly out of the fridge. Serve with a warm beverage or top with whipped cream.
- Storage: store covered in an airtight container for up to 5 days in the fridge.
- Freeze: keep in the freezer for up to a month in an airtight container. Thaw at room temperature for 10 minutes before consuming.
Recipe variations
These low carb cheesecake bars are my favourite with the blueberries. However, if you are looking for variations, here are a few.
- Lemon - keto lemon cheesecake is a great tart version of this recipe. Simply replace the blueberries with the zest and juice of one lemon.
- Cranberry - Keto Cranberry Cheesecake is a tart yet slightly sweet version of these bars. Although higher in carbs, you can replace the blueberries with cranberries instead.
- Chocolate Chip - Chocolate Chip Cheesecake bars are delicious and can be made simply by replacing the blueberries with sugar free chocolate chips.
This recipe is gluten free and a healthy option for keto, low carb and diabetic friendly.
See this Low Carb Strawberry Cream Pie recipe for a creamy and delicious dessert.
Frequently asked questions
Unlike traditional cheesecake made with a graham cracker crust and using sugar, these cheesecake bars are made with almond flour and erythritol. Making them sugar free and much lower in carbs at only 3g total carbs per square.
Yes, enjoying cheesecake made with ingredients that keep the carbs low make it an option to eat in moderation without spiking blood sugars or going over daily macros.
You can use monk fruit, allulose or xylitol for this recipe. Sweeteners like sucralose are an option although may affect your blood sugars. Always monitor your blood sugars when trying new recipes or ingredients to see how it affects you personally.
This recipe does not require cream. Since it is a bar, adding sour cream will change the texture and may not hold up firmly on the crust.
I have used this almond flour crust with sweet and savoury pies. For savoury I do not add the erythritol.
Dip a sharp cake knife in warm water before cutting each slice, then wipe the blade between each cut.
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Recipe Card
Keto Cheesecake Bars with Blueberries
Recipe Video
Ingredients
Crust
- ½ cup unsalted melted butter
- 1.5 cups almond flour
- 1 tablespoon granular sweetener
Filling
- 16 oz softened cream cheese
- 1 large egg
- 1 teaspoon vanilla extract
- ¼ cup low carb sweetener
- ½ cup frozen blueberries
Instructions
Crust
- Preheat oven to 350°F
- Line an 8" x 8" baking pan with parchment paper
- Using an electric mixer, combine together the almond flour, granular erythritol and butter, then press firmly into the parchment lined baking pan.
- Bake for 10 minutes at 350°F. Edges of crust should be golden brown.
Filling
- Using an electric mixer combine the cream cheese with the egg, powdered erythritol and vanilla extract. Mix for about 1 minute, scrape down sides of bowl and paddle and mix again for 30 seconds on medium high speed.
- Add the frozen blueberries and gently mix on low speed for 5 seconds.
- Transfer to the baking pan and spread out evenly onto the crust.
- Bake at 350°F for 30 minutes.
- Allow to cool completely before removing from baking pan. Lift the cheesecake out with the parchment paper. (Refer to the detailed video instructions below if further clarification is needed)
Notes
More Information
This recipe card provides the basic details to make this recipe. For more information, tips and variations please review the content above the recipe card.
Updates and Revisions
If conflicting information between the video and recipe card, the recipe card will always have the most up to date information, ingredients and instructions.
Nutritional Information
All nutritional information is based on third-party calculations and should be considered estimates. Actual nutritional content will vary with brands used, measuring methods, portion sizes and more.
Nutrition
Food safety
- Cook to a minimum temperature of 165 °F (74 °C)
- Do not use the same utensils on cooked food, that previously touched raw meat
- Wash hands after touching raw meat
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
See more food guidelines
Cecilia Alvarez says
Just made these! They came out fantastic! I would definitely add more sweetener otherwise you risk it tasting mostly like cream cheese, but everything else is great.
Love this dessert and will make it again. Thank you ??
Charity Andersen says
What’s the nutrition information on these?
Oscar Chimenti says
The nutritional panel is in the recipe card above the ingredients.
Mama Maggie's Kitchen says
My mouth is watering. I wish this were in front of me.
Agnieszka says
I loved this dessert! Can't believe it's keto!
Tyanne says
These were so amazing! I am definitely making them again.