These Low Carb Lemon Blueberry Cheesecake Bars deliver a bright pop of lemon zest against a creamy blueberry cheesecake layer that turns a stunning purple when baked. Buttery almond flour crust, two distinct layers, and just 5g total carbs per square.
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- Why These Low Carb Lemon Blueberry Cheesecake Bars Work
- Ingredients to make low carb lemon blueberry cheesecake bars
- Step by step instructions
- How to make low carb lemon blueberry cheesecake bars
- Recipe Tips for Best Results
- Variations & Swaps
- Macros and Nutrition
- How to Store Low Carb Lemon Blueberry Cheesecake Bars
- Frequently Asked Questions
- More low carb cheesecake recipes
- Recipe Card
I manage my own blood sugar through low carb eating and desserts like this one prove you do not need sugar or flour to get real flavor.
The lemon and blueberry combination took a few test batches to get right, and using frozen blueberries with fresh lemon zest is what makes the puree layer intense enough to hold its own against the cream cheese.
If you love low carb cheesecake desserts, check out my Low Carb Strawberry Cheesecake Bars for another baked bar option, my Keto Cheesecake Bars with Blueberries for a classic blueberry cheesecake bar, or try these Low Carb Apple Cheesecake Bars.
Why These Low Carb Lemon Blueberry Cheesecake Bars Work
- Frozen blueberries work better than fresh here because they break down faster into a rich, concentrated puree that holds its color and flavor when baked
- The juice and zest from a whole lemon cuts through the sweetness of the blueberry layer and keeps it from tasting flat
- Two distinct layers baked together in one pan means you get both a creamy vanilla cheesecake base and a bold blueberry lemon top in every bite
- Xanthan gum thickens the blueberry puree so the layers stay separate and do not bleed into each other
- No refined flour, no added sugar, and just 5g total carbs per bar making this a solid diabetic friendly cheesecake option
Ingredients to make low carb lemon blueberry cheesecake bars
Crust
- Almond flour: use blanched finely ground for a smooth shortbread texture; almond meal is too gritty
- Low carb sweetener: just enough to balance the crust without overpowering the filling
- Unsalted butter: melted and mixed in; gives the crust that rich press-in texture that holds together when sliced
Cheesecake Layer
- Cream cheese: full fat, softened to room temp; cold cream cheese causes lumps in the filling
- Egg: binds the filling so it sets when baked; don't skip it
- Vanilla extract: rounds out the cream cheese flavor in the plain base layer
- Powdered sweetener: dissolves cleanly into the filling; granular sweetener leaves a gritty texture
- Frozen blueberries: cook down faster than fresh into a rich concentrated puree; no need to thaw before blending
- Lemon juice and zest: the juice and zest from a whole lemon is what gives this recipe its bright citrus flavor; zest carries more intensity than juice alone so don't skip it
- Xanthan gum: thickens the blueberry puree so the layers stay distinct and don't bleed into each other when baked
Pro Tip
Use a microplane to zest the lemon before you juice it. Once the lemon is juiced it is much harder to zest and you will lose half the flavor.
* See the recipe card for a complete list of ingredients and measurements.
Step by step instructions
How to make low carb lemon blueberry cheesecake bars
STEP 1: Make the Crust: Combine almond flour, sweetener and melted butter. Press into a greased pan lined with overhanging parchment. Bake at 350°F for 12-15 minutes until golden. Cool completely.
STEP 2: Mix the Filling and Add the First Layer: Beat cream cheese, egg, vanilla and powdered sweetener until smooth. Scrape down the sides and mix again. Divide the mixture in half and spread one half evenly over the cooled crust.
STEP 3: Make the Blueberry Lemon Puree: Blend frozen blueberries with the lemon juice and zest until smooth. Transfer to a saucepan over low/medium heat and reduce for 10 minutes. Sprinkle in xanthan gum, stir to combine and cook until thickened. Remove from heat and cool completely.
STEP 4: Add the Blueberry Layer and Bake: Whisk the cooled blueberry puree into the remaining cream cheese mixture until fully combined. Spread evenly over the first cheesecake layer. Bake at 350°F for 30 minutes. Cool fully at room temp, refrigerate for 1 hour, lift out using the parchment and cut into squares.
Recipe Tips for Best Results
- Cool the crust completely before adding the filling or the bottom layer softens and the layers won't hold
- Cool the blueberry puree completely before mixing into the cream cheese or it will melt the filling and the layers will bleed together
- Do not thaw the frozen blueberries before blending; they go straight from the freezer into the blender
- The lemon zest is not optional if you want that bright citrus flavor; juice alone won't give you the same intensity
- The center will still jiggle slightly at 30 minutes, that is correct. These bars set in the fridge not the oven
- Refrigerate for at least 1 hour before cutting and run your knife under hot water wiping dry between each slice for clean edges
Pro Tip
The parchment overhang is the move. It lets you lift the whole slab out cleanly so you get sharp, even squares every time without the bars falling apart.
Variations & Swaps
- Swap frozen blueberries for frozen raspberries or blackberries for a different berry flavor using the same puree method
- No lemon? Use lime juice and zest for a blueberry lime version that works just as well
- For a dairy free version use vegan cream cheese and swap the butter for coconut oil in the crust
- Want individual portions? Press the crust into a muffin tin lined with cupcake liners and divide the filling evenly for mini low carb lemon blueberry cheesecake bars
Love cheesecake? Browse all my low carb cheesecake recipes for more diabetic friendly dessert ideas.
Macros and Nutrition
Per bar: 244 calories, 23g fat, 5g total carbs, 1g fiber, 2g sugar, 6g protein.
Macros are calculated using total carbs, not net carbs. For anyone managing blood sugar, total carbs gives you the most accurate picture of how these low carb lemon blueberry cheesecake bars will affect your levels.
Made with almond flour, frozen blueberries and fresh lemon, this is a diabetic friendly dessert that fits comfortably into a low carb eating plan.
How to Store Low Carb Lemon Blueberry Cheesecake Bars
- Fridge: Store in an airtight container for up to 5 days. The flavor actually deepens overnight as the lemon and blueberry layers settle
- Freezer: Wrap squares individually in plastic wrap and freeze for up to 2 months. Thaw overnight in the fridge
- Do not leave at room temperature for more than 2 hours
Frequently Asked Questions
Yes but frozen work better here. They break down faster into a richer, more concentrated puree. If using fresh, the reduction time may be slightly longer.
Yes. Make them the day before and refrigerate overnight. The layers firm up beautifully and the lemon blueberry flavor intensifies after a full night in the fridge.
The puree was not thick enough or was not cooled completely before mixing into the cream cheese. Make sure the xanthan gum is fully stirred in and the puree is completely cool before combining with the filling.
Recipe Card
Low Carb Lemon Blueberry Cheesecake Bars (Almond Flour Crust)
RECIPE VIDEO
Ingredients
- 1.5 cups almond flour
- 1 tablespoon granular sweetener
- ½ cup unsalted butter
- 1 cup frozen blueberries
- 1 juice from whole lemon about 3 tbsp
- 1 zest from whole lemon about 1 tbsp
- ⅛ teaspoon xanthan gum
- 16 oz cream cheese
- 1 large egg
- 1 teaspoon vanilla extract
- ¼ cup powdered sweetener sugar substitute
Instructions
- Preheat oven to 350°F. Grease an 8x8 baking pan and line with parchment paper, leaving enough overhang on the sides to lift the bars out easily once cooled.
- Combine almond flour, sweetener and melted butter in a bowl and mix until combined. Transfer to the prepared pan and press down evenly with your fingers or the back of a spoon. Bake for 12-15 minutes until golden. Remove from oven and set aside to cool completely.
- In a large bowl beat the softened cream cheese, egg, vanilla extract and powdered sweetener with a hand mixer or stand mixer until smooth. Scrape down the sides and mix again until no lumps remain. Divide the mixture evenly in half. Spread one half over the cooled crust.
- Blend the frozen blueberries with the lemon juice and zest until smooth. Transfer to a saucepan over low/medium heat and reduce for 10 minutes, stirring occasionally. Sprinkle in the xanthan gum, stir to combine and continue to cook until thickened. Remove from heat and cool completely.
- Whisk the cooled blueberry puree into the remaining cream cheese mixture until fully combined and smooth. Spread evenly over the plain cheesecake layer.
- Bake at 350°F for 30 minutes. The center will have a slight jiggle when done, this is correct, it sets in the fridge.
- Remove from oven and allow to cool completely at room temperature. Once cooled refrigerate for at least 1 hour to firm up. Use the parchment overhang to lift the slab out of the pan. Cut into squares and serve.
Important Information
For more information, tips and variations please review the recipe video and content above and below the recipe card.
Updates and Revisions
If the video and recipe card differ, follow the recipe card for the latest ingredients and instructions.
Nutritional Information
Nutrition info is estimated and varies by ingredients, measurements, and portions.
Nutrition
Food safety
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooked 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
Oscar Chimenti says
The lemon zest is what takes these from a good blueberry cheesecake bar to one you will make on repeat all year long.