Keto Cheesecake Bars with Blueberries
Rich and creamy keto cheesecake bars full of blueberries and made sugar free.
Servings: 16 Bars
Calories: 172kcal
Cost: $10
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)
Video
Notes
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.
Nutrition
Calories: 172kcal | Carbohydrates: 3g | Protein: 3g | Fat: 17g | Fiber: 1g | Sugar: 2g