⏱️ Time
Prep: 15 minutes
Bake: 25–30 minutes
Chill: 2 hours (essential for set)
Total: ~3 hours
🍽️ Makes
9–12 bars (depending on cut)
🧺 Ingredients
Crust
1 cup almond flour
2 tbsp erythritol or preferred keto sweetener
2 tbsp unsalted butter, melted
½ tsp vanilla extract
Cheesecake Filling
16 oz (450 g) cream cheese, softened
½ cup Greek yogurt (full fat) or protein Greek yogurt
½ cup erythritol (or your keto sweetener)
2 large eggs
1 tsp vanilla extract
½ tsp lemon zest (optional, brightens flavor)
½ cup protein powder (vanilla or unflavored works best)
Blueberry Swirl
½ cup fresh or frozen blueberries
1–2 tsp erythritol
1 tsp water
🔪 Preparation
Step 1: Prep Crust
Preheat oven to 175°C / 350°F.
Mix almond flour, sweetener, melted butter, and vanilla.
Press mixture into a lined 8×8-inch (20×20 cm) baking pan evenly.
Bake for 8–10 minutes until slightly golden. Cool slightly.
Step 2: Make Cheesecake Filling
In a large bowl, beat cream cheese until smooth.
Add Greek yogurt, sweetener, eggs, vanilla, lemon zest, and protein powder.
Mix until fully combined and creamy.
Step 3: Prepare Blueberry Swirl
In a small pan, gently heat blueberries, sweetener, and water until slightly softened (2–3 minutes).
Mash lightly with a fork or blender for a swirlable texture.
Step 4: Assemble Bars
Pour cheesecake filling over pre-baked crust.
Drop small spoonfuls of blueberry mixture on top.
Swirl gently with a knife or skewer to create marbled effect.
Step 5: Bake
Bake at 175°C / 350°F for 25–30 minutes
Center should be slightly firm but still soft
Step 6: Chill
Cool to room temperature
Refrigerate for at least 2 hours (best overnight)
Slice into bars
