Keto Blueberry Lemon Cheesecake bars

Ingredients

Crust

• 1 cup almond flour
• 1/4 cup unsweetened shredded coconut
• 1/4 cup melted butter
• 2 tbsp granulated erythritol (or preferred keto sweetener)
• 1/2 tsp vanilla extract

Cheesecake Filling

• 16 oz cream cheese, softened
• 1/2 cup granulated erythritol (or preferred keto sweetener)
• 2 large eggs
• 1 tsp vanilla extract
• Zest of 1 lemon
• 2 tbsp lemon juice

Blueberry Swirl

• 1 cup blueberries (fresh or frozen)
• 2 tbsp granulated erythritol (or preferred keto sweetener)
• 1 tbsp lemon juice

Instructions

1. Preheat the Oven: Preheat your oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper, leaving some overhang for easy removal.
2. Prepare the Crust:
   • In a medium bowl, mix almond flour, shredded coconut, melted butter, erythritol, and vanilla extract until well combined.
   • Press the mixture firmly into the bottom of the prepared baking pan.
   • Bake for 10 minutes, then remove from the oven and let cool slightly.
3. Make the Blueberry Swirl:
   • In a small saucepan, combine blueberries, erythritol, and lemon juice. Cook over medium heat until the blueberries break down and the mixture thickens, about 5-7 minutes.
   • Remove from heat and let cool.
4. Prepare the Cheesecake Filling:
   • In a large bowl, beat the softened cream cheese and erythritol together until smooth.
   • Add eggs, one at a time, beating well after each addition.
   • Mix in vanilla extract, lemon zest, and lemon juice until fully incorporated.
5. Assemble the Cheesecake Bars:
   • Pour the cheesecake filling over the pre-baked crust, spreading it evenly.
   • Drop spoonfuls of the blueberry mixture over the cheesecake layer.
   • Use a toothpick or knife to swirl the blueberry mixture into the cheesecake.
6. Bake:
   • Bake in the preheated oven for 25-30 minutes, or until the cheesecake is set and the edges are lightly golden.
   • Allow the bars to cool to room temperature, then refrigerate for at least 2 hours before slicing into bars.
7. Serve:
   • Once chilled, lift the cheesecake out of the pan using the parchment paper overhang. Cut into squares and serve.