Ingredients:
For the Crust:
- 1 ½ cups almond flour
- ¼ cup melted butter
- 2 tbsp erythritol (or preferred keto sweetener)
- ½ tsp vanilla extract
- A pinch of salt
For the Cheesecake Filling:
- 2 8-ounce packages cream cheese (softened)
- ¾ cup sour cream
- ⅓ cup erythritol (or preferred keto sweetener)
- 1 tsp vanilla extract
- 2 large eggs
- 1 cup fresh or frozen blueberries
For the Blueberry Topping:
- 1 cup fresh or frozen blueberries
- 2 tbsp erythritol (or preferred sweetener)
- 1 tbsp water
- 1 tsp lemon juice
Instructions:
1. Prepare the Crust:
- Preheat the oven to 350°F (175°C).
- In a bowl, combine almond flour, melted butter, erythritol, vanilla extract, and a pinch of salt. Mix until it forms a crumbly dough.
- Press the dough into the bottom of a greased 9×9-inch baking dish to form a crust.
- Bake for 10-12 minutes, or until the crust is golden brown. Set aside to cool.
2. Prepare the Cheesecake Filling:
- In a large bowl, beat the softened cream cheese, sour cream, erythritol, and vanilla extract together until smooth and creamy.
- Add the eggs one at a time, beating after each addition until fully incorporated.
- Pour the cream cheese mixture over the cooled crust and spread evenly.
3. Add the Blueberries:
- Gently scatter the fresh or frozen blueberries over the cheesecake filling. Press them lightly into the batter.
- Bake the cheesecake bars for 30-35 minutes or until the center is set and a toothpick inserted comes out clean.
4. Prepare the Blueberry Topping:
- In a small saucepan, combine the blueberries, erythritol, water, and lemon juice.
- Heat over medium heat, stirring occasionally, until the blueberries break down and the mixture thickens into a sauce (about 5-7 minutes).
- Remove from heat and let cool.
5. Assemble and Serve:
- Once the cheesecake bars are done baking, remove them from the oven and let them cool completely in the pan.
- Refrigerate for at least 2 hours or until chilled.
- Before serving, drizzle the blueberry sauce over the cheesecake bars.
