Low-Carb Lemon Blueberry Cheesecake Bars
These Lemon Blueberry Cheesecake Bars are a great dessert option for those following a low-carb or keto diet, as they are made with Lakanto Classic Monkfruit Sweetener instead of sugar. The addition of fresh blueberries and lemon juice gives these bars a delicious fruity flavor that everyone will love. Enjoy!
- 1 1/2 cups almond flour
1/4 cup Lakanto Classic Monkfruit Sweetener
- 1/4 cup coconut oil, melted
- 1/4 tsp salt
- 16 oz cream cheese, softened
1/2 cup Lakanto Classic Monkfruit Sweetener
- 2 large eggs
- 1/4 cup lemon juice
- 1 tsp lemon zest
- 1 cup blueberries
For the crust:
For the filling:
Preheat your oven to 350°F and line an 8x8 inch baking dish with parchment paper.
In a mixing bowl, stir together the almond flour, Lakanto Monkfruit Sweetener, melted coconut oil, and salt until a crumbly dough forms. Press the dough firmly and evenly into the bottom of the prepared baking dish.
Bake the crust for 10-12 minutes or until lightly golden brown. Remove from the oven and set aside to cool.
In another mixing bowl, beat the cream cheese and Lakanto Monkfruit Sweetener together until smooth and creamy. Beat in the eggs, lemon juice, and lemon zest until everything is well combined.
Fold in the blueberries and pour the mixture over the cooled crust.
Bake the cheesecake bars for 25-30 minutes or until the filling is set and the edges are lightly golden brown.
Remove from the oven and let cool to room temperature, then refrigerate for at least 2 hours or until chilled and set. Once chilled, cut the cheesecake into squares and serve.
Substitute blueberries for another berry-blackberries, raspberries, strawberries...delicious!
Double the lemon zest if you dare!
Cheesecake bars are better eaten within 24 hours.
Keep refrigerated and covered.
This recipe is better with full-fat cream cheese.
- Serving Size
- 1 square
- per serving
- 5 grams
- 17 grams
- Saturated Fat
- 8 grams
- 1 grams
- 2 grams
- 140 milligrams
- Net carbs (G)
- 2 grams
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