Description
Indulge in these guilt-free Keto Blueberry Lemon Cheesecake Bars, where tangy lemon and sweet blueberries come together in a creamy, nutrient-rich dessert.
Ingredients
Scale
- 2 cups almond flour
- 1/4 cup sweetener (erythritol or similar)
- 1/2 cup unsalted butter, melted
- 1 cup cream cheese, softened
- 1/2 cup Greek yogurt
- 1/4 cup lemon juice
- 2 large eggs
- 1 cup fresh blueberries
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking powder
Instructions
- Preheat the oven to 350°F (175°C) and line an 8×8 inch baking dish with parchment paper.
- Mix together the almond flour, sweetener, and melted butter until it resembles coarse crumbs.
- Press the mixture firmly into the bottom of the prepared dish.
- Beat together the softened cream cheese and Greek yogurt until smooth and creamy.
- Add lemon juice, eggs, vanilla extract, and baking powder to the cream cheese mixture, and mix until well combined.
- Fold in the fresh blueberries.
- Pour the cheesecake mixture over the crust, smoothing the top.
- Bake for 25-30 minutes until the center is set but still has a jiggle.
- Cool at room temperature, then refrigerate for at least 2 hours before slicing.
Notes
Serve with a dollop of whipped cream and a sprinkle of lemon zest. Store in an airtight container in the refrigerator for up to a week.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Keto
Nutrition
- Serving Size: 1 bar
- Calories: 150
- Sugar: 2g
- Sodium: 200mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 50mg