Ingredients:
For the crust:
1 cup almond flour
1/4 cup granulated erythritol (or another keto-friendly sweetener)
1/4 cup unsalted butter, melted
1/2 tsp vanilla extract
For the filling:
16 oz cream cheese, softened
1/2 cup sour cream
1/2 cup granulated erythritol (or another keto-friendly sweetener)
2 large eggs
1 tsp vanilla extract
1 cup fresh or frozen blueberries (thawed and drained if frozen)
For the topping (optional):
1/4 cup fresh blueberries
1 tbsp powdered erythritol (or another keto-friendly sweetener)
KETO BLUEBERRY CHEESECAKE BARS
Instructions:
Preheat Oven: Preheat your oven to 325°F (163°C). Line an 8×8 inch baking pan with parchment paper, leaving a bit of an overhang on the sides to help with easy removal later.
Prepare the Crust:
In a medium bowl, mix together the almond flour, erythritol, melted butter, and vanilla extract until well combined.
Press the mixture firmly into the bottom of the prepared baking pan to form an even layer.
Bake the Crust:
Bake in the preheated oven for about 10 minutes, or until the crust is golden. Remove from the oven and set aside.
Prepare the Filling:
In a large mixing bowl, beat the softened cream cheese until smooth and creamy.
Add the sour cream, erythritol, eggs, and vanilla extract. Beat until well combined and smooth.
Gently fold in the blueberries.
Assemble and Bake:
Pour the cheesecake filling over the pre-baked crust, spreading it evenly with a spatula.
Bake for 30-35 minutes, or until the center is set and the edges are lightly golden.
Cool and Chill:
Allow the bars to cool completely in the pan on a wire rack.
Once cooled, refrigerate for at least 2 hours or until fully chilled and firm.
Optional Topping:
If using, mix the fresh blueberries with the powdered erythritol and sprinkle over the bars before serving.
Serve:
Lift the bars out of the pan using the parchment paper overhang and cut into squares. Enjoy!