Keto Blackberry Cheesecake Bars
Keto Recipes


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Making Decadent Low Carb Blackberry Cheesecake Bars

Ingredients for Low Carb Blackberry Cheesecake Bars

Almond Flour: Opt for super fine almond flour to achieve the perfect crust.

Unsalted Butter: Grass-fed is preferred for a richer flavor.

Eggs: Essential for binding the crust and filling.

Sweetener: Use Swerve confectioners or powdered erythritol for sweetness without the carbs.

Vanilla Extract: Adds a depth of flavor.

Cream Cheese: Full-fat for the creamiest texture.

Blackberries: Fresh and juicy for that burst of berry flavor.

Sour Cream: Adds tanginess and smooth texture.

Lemon Zest: For a hint of citrusy brightness.

Optional: Whipped cream for serving.

Making Keto Blackberry Cheesecake Bars

Preparing the Crust

Preheat the Oven: Begin by setting your oven to 350°F (175°C).

Combine Ingredients: In a food processor, mix 2 cups of super fine almond flour, ⅓ cup melted unsalted butter, 1 whole egg, ⅓ cup Swerve confectioners, and 1 teaspoon vanilla extract until a dough forms.

Press the Dough: Line an 8×8 inch glass or ceramic baking dish with parchment paper. Press the dough evenly into the dish to form the crust.

Set Aside: Place the crust aside while you prepare the filling.

Making the Cheesecake Filling

Cream the Cheese: In a food processor or stand mixer, beat 16 ounces of full-fat cream cheese until smooth.

Add Eggs and Sweetener: Mix in 2 whole eggs one at a time, followed by ½ cup of Swerve confectioners added slowly.

Incorporate Flavorings: Add 2 teaspoons of vanilla extract, ⅓ cup sour cream, and 1 teaspoon of lemon zest. Mix until combined.

Fold in Blackberries: Gently fold in 1 cup of fresh blackberries until they are evenly distributed in the batter.

Pour Over Crust: Spread the filling evenly over the prepared crust using a spatula.

Baking and Setting

Bake: Bake the cheesecake bars for 30-40 minutes. The center should be just set with a slight jiggle.

Chill: Let the bars cool at room temperature before chilling in the fridge for 1-2 hours, or until fully set.

Serve: Cut into bars using a sharp knife. Clean the knife between cuts for neat slices. Optionally, serve with whipped cream and additional fresh blackberries.

Tips for Perfect Keto Cheesecake Bars

Ingredient Quality

Full-Fat Cream Cheese: Using full-fat cream cheese is crucial for the rich and creamy texture. Low-fat alternatives can introduce fillers that affect the cheesecake’s consistency.

Room Temperature Ingredients: Allow cream cheese and eggs to come to room temperature before mixing to ensure a smooth batter without lumps.

Mixing and Baking

Avoid Overmixing: Overmixing the batter introduces air, which can cause bubbles and cracks during baking.

Don’t Overbake: The bars should have a slight jiggle in the center when done. Overbaking can lead to a dry texture and cracked surface.

Cooling and Serving

Proper Cooling: Ensure the cheesecake bars are fully cooled and chilled before slicing to maintain their structure.

Clean Cuts: Use a sharp knife and clean it between cuts for the best presentation.


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Course: Keto Recipes


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Recipe Card for Keto Blackberry Cheesecake Bars:


  • For the Crust:
  • 2 cups super fine almond flour

  • ⅓ cup grass-fed unsalted butter, melted

  • 1 whole egg

  • ⅓ cup Swerve confectioners or powdered erythritol

  • 1 teaspoon vanilla extract

  • For the Filling:
  • 16 ounces full-fat cream cheese

  • 1 cup fresh blackberries

  • ⅓ cup sour cream

  • ½ cup Swerve confectioners

  • 2 whole eggs

  • 1 teaspoon lemon zest

  • 2 teaspoons vanilla extract


  • To Make the Crust:
    Preheat the oven to 350°F (175°C).
    Combine almond flour, melted butter, egg, Swerve, and vanilla extract in a food processor until a dough forms.
    Press the dough evenly into an 8×8 inch baking dish lined with parchment paper.
  • To Make the Filling:
    Beat cream cheese in a food processor or stand mixer until smooth.
    Mix in eggs one at a time, followed by Swerve slowly.
    Add vanilla extract, sour cream, and lemon zest. Mix until well combined.
    Fold in blackberries.
    Pour filling over the crust and spread evenly.
  • Baking:
    Bake for 30-40 minutes, until the center is just set with a slight jiggle.
    Chill in the fridge for 1-2 hours until fully set before cutting.
    Optional: Serve with whipped cream and fresh blackberries.

Nutrition Facts

  • Calories: 279kcal
  • Carbohydrates: 7g
  • Protein: 9g
  • Fat: 24g
  • Fiber: 2g
  • Sugar: 3g

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