Description
Luxurious low-carb cheesecake bars with a creamy filling, almond crust, topped with a glossy blueberry compote.
Ingredients
Scale
- 1 ½ cups blanched almond flour
- ¼ cup unsalted butter, melted
- 2 tablespoons powdered keto sweetener
- ½ teaspoon pure vanilla extract
- 1 pinch fine sea salt
- 16 ounces full-fat cream cheese, softened
- ½ cup powdered keto sweetener
- 2 large eggs
- ¼ cup full-fat sour cream
- 1 teaspoon pure vanilla extract
- ¾ cup fresh or frozen blueberries
- 1–2 tablespoons powdered keto sweetener
- 1 tablespoon fresh lemon juice
- 1 tiny pinch xanthan gum (optional)
Instructions
- Preheat your oven to 175°C (350°F) and line an 8×8-inch square baking pan with parchment paper.
- Mix the almond flour, melted butter, sweetener, vanilla, and salt until combined.
- Press the mixture into the base of the pan and bake for 8-10 minutes until golden.
- Beat the cream cheese and sweetener until fluffy.
- Add eggs one at a time on low speed, then fold in sour cream and vanilla.
- Pour the cheesecake batter over the cooled crust and bake for 25-30 minutes until the edges are set.
- Cool to room temperature, then chill in the refrigerator for at least 2 hours.
- Combine blueberries, sweetener, and lemon juice in a saucepan, simmer for 5 minutes.
- Remove from heat and cool, then spread over the chilled cheesecake layer.
Notes
For best results, ensure all ingredients are at room temperature before mixing.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 square
- Calories: 250
- Sugar: 2g
- Sodium: 220mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 45mg
Keywords: cheesecake, blueberry, low-carb, sugar-free, dessert