KETO BLUEBERRY CHEESECAKE BARS – LOW CARB

INGREDIENTS

For the crust:

  • 6 tablespoons butter, melted
  • 2 cups superfine, blanched almond flour
  • 1 teaspoon grated lemon zest
  • 1/3 cup granulated erythritol sweetener

For the cheesecake filling:

  • sixteen oz complete fat cream cheese
  • 2 large eggs
  • half of cup granulated erythritol sweetener
  • 1 tablespoon clean lemon juice

For the blueberry swirl:

  • 1/2 cup fresh or frozen blueberries
  • 1 tablespoon granulated erythritol sweetener

INSTRUCTIONS

For the crust:

  1. Preheat the oven to 350° F.
  2. Combine the melted butter, almond flour, sweetener and lemon zest in a medium sized bowl and mix well.
  3. Transfer the crust dough to a nine x nine pan covered with parchment paper or foil (this could make eliminating the bars a great deal simpler.
  4. Press the crust firmly into the bottom of the pan.
  5. Bake the crust for eight mins.
  6. Remove from the oven and set apart to chill.

For the cheesecake filling:

  1. Combine the cream cheese, eggs, sweetener and lemon juice in a blender and mix until clean.
  2. Pour over the par baked crust and spread out calmly within the pan.

For the blueberry swirl:

  1. Combine the blueberries and sweetener in a small blender cup and mix until commonly clean.
  2. Drop by way of spoonfuls over the top of the cheesecake mixture.
  3. Gently swirl through the circles of blueberry with a knife to distribute, but don’t over blend.
  4. Bake the cheesecake bars at 350° F for 25 minutes, or till set.
  5. Remove from the oven and cool.
  6. Chill for at the least 2 hours, preferably longer before cutting into four rows of squares to serve.
  7. Store in an hermetic box in the refrigerator for up to 5 days, or freeze for up to three months.

NOTES