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Keto Recipes

Keto Blueberry Lemon Cheesecake Bars

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If you’re on a ketogenic diet and craving a delectable dessert, these Keto Blueberry Lemon Cheesecake Bars are your answer. Featuring four delightful layers, this dessert offers a perfect blend of flavors and textures, making it a standout treat for any occasion.

Why These Keto Blueberry Lemon Cheesecake Bars Will Be Your Favorite

Entirely Gluten-Free: Both the crust and the crumbly topping are crafted using almond flour, ensuring this recipe is completely gluten-free. Almond flour provides a nutty flavor and a perfect texture that is hard to achieve with other gluten-free substitutes.

Quick and Effortless: Despite their intricate appearance, these cheesecake bars are surprisingly simple to prepare. In less than an hour, you can create a dessert that tastes like it took all day. This makes it ideal for last-minute gatherings or satisfying sudden sweet tooth cravings.

Perfect for Storing: Unlike many desserts that lose their charm after a day or two, these bars maintain their deliciousness whether stored in the fridge or kept at room temperature. This makes them an excellent make-ahead option for busy weeks or upcoming events.

Ideal Party Treat: Cheesecake in bar form is the ultimate party food. They’re easy to handle and serve, making them a hit at potlucks, parties, or any social gathering. Plus, their visually appealing layers will surely impress your guests.

Essential Ingredients:

Here’s a detailed list of ingredients you’ll need to craft these delicious cheesecake bars. For precise measurements, refer to the recipe card at the end of this article.

For the Almond Flour Crust:

Butter: Ensure you use unsalted butter to control the saltiness.

Almond flour: Stick to almond flour as the recipe isn’t suitable for coconut flour substitutes.

Monkfruit Sweetener: A sugar-free, keto-friendly sweetener that adds the perfect touch of sweetness.

For the Low Carb Blueberry Sauce:

Blueberries: Fresh is preferred for the best flavor, though frozen can be used in a pinch.

Water: A small amount helps create a saucy consistency.

Monkfruit Sweetener: Maintains the low-carb profile while adding sweetness.

Ingredients for Lemon Cheesecake:

Cream cheese: It’s crucial to use cream cheese at room temperature for a smooth mixture.

Egg yolk: Use one large egg yolk to bind the cheesecake layer.

Monkfruit: Consistently used for sweetness throughout the recipe.

Lemon Juice and Zest: Fresh lemons provide the best flavor, requiring about 2-3 lemons.

Vanilla extract: Use 100% pure vanilla extract for the best taste.

For the Crumble Topping:

Butter: Again, unsalted is preferred.

Almond flour: Keeps the topping consistent with the crust.

Coconut flakes: Ensure they are unsweetened to maintain the keto-friendly status.

How to Make:

Crafting the Blueberry Sauce:

In a saucepan, combine the blueberries, Monkfruit sweetener, and water. Simmer the mixture over medium heat until it thickens, which should take about 10-15 minutes. Set aside to cool.

Preheat and Prep:

Preheat your oven to 350°F. Line an 8×8-inch baking pan with parchment paper or aluminum foil for easy removal later.

Making the Almond Flour Crust:

In a bowl, mix the melted butter, almond flour, and Monkfruit sweetener until well combined. Press this mixture evenly into the prepared baking pan.

Prebaking the Crust:

Bake the crust in the preheated oven for approximately 7 minutes until it just begins to brown. Remove from the oven and let it cool completely before adding the cheesecake layer.

Preparing the Lemon Cheesecake Layer:

Using an electric mixer, blend the room temperature cream cheese with the egg yolk, Monkfruit sweetener, lemon juice, lemon zest, and vanilla extract until smooth and creamy. Spread this mixture evenly over the cooled crust.

Adding the Blueberry Sauce:

Spoon the prepared blueberry sauce over the cheesecake layer, spreading it gently to cover the entire surface.

Creating the Crumble Topping:

In a food processor, pulse together the unsalted butter, almond flour, unsweetened coconut flakes, and Monkfruit sweetener until it reaches a crumb-like consistency. Sprinkle this crumble evenly over the blueberry layer.


Bake the assembled cheesecake in the oven for 18-20 minutes, or until the top is lightly browned and the cheesecake layer is set.

Cooling and Slicing:

Allow the cheesecake to cool completely in the pan before slicing. For cleaner cuts, you can place the cheesecake in the freezer for about 15 minutes before slicing into bars.

Tips for the Perfect Cheesecake Bars

Room Temperature Ingredients: Ensure your butter, cream cheese, and egg yolk are at room temperature. This helps them blend more smoothly, resulting in a creamier cheesecake layer.

Proper Cooling: Allow the crust to cool completely before adding the cheesecake mixture. Also, let the entire cheesecake cool fully before slicing to help it set and firm up.

Freezer Trick: For the neatest slices, briefly freeze the cheesecake before cutting. This firms up the bars, making them easier to cut cleanly.

Storing Leftovers:

You can store these keto blueberry lemon cheesecake bars in the fridge for up to 5 days in an airtight container. They can also be frozen. To freeze, wrap each bar in plastic wrap and store in an airtight container for up to 3 months. Thaw in the fridge before serving.

Keto Blueberry Lemon Cheesecake Bars

Recipe by
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Course: Keto Recipes


Prep time


Cooking time




Total time




  • Almond Flour Crust:
  • 8 tablespoons unsalted butter

  • 1 ¼ cup almond flour

  • 2 tablespoons sweetener

  • Low Carb Blueberry Sauce:
  • 1 ½ cups blueberries

  • 1 egg yolk

  • ⅓ cup sweetener

  • 1 tablespoon lemon juice

  • 1 teaspoon lemon zest, tightly packed

  • 1 teaspoon vanilla extract

  • Coconut Crumble Topping:
  • ¼ cup almond flour

  • ¼ cup unsweetened coconut flakes

  • 2 tablespoons unsalted butter

  • 1 tablespoon sweetener


  • Make the Blueberry Sauce:
    Combine blueberries, sweetener, and water in a saucepan.
    Simmer over medium heat until thickened, about 10-15 minutes. Set aside.
  • Prepare the Crust:
    Preheat oven to 350°F. Line an 8×8-inch pan with parchment paper or aluminum foil.
    Mix melted butter, almond flour, and sweetener in a bowl.
    Press mixture into the prepared pan.
    Prebake for 7 minutes, then let cool.
  • Cheesecake Filling:
    Blend cream cheese, egg yolk, sweetener, lemon juice, lemon zest, and vanilla extract until smooth.
    Spread evenly over the cooled crust.
  • Add Blueberry Sauce:
    Spoon the blueberry sauce over the cheesecake layer.
  • Coconut Crumble Topping:
    Pulse butter, almond flour, coconut flakes, and sweetener in a food processor until crumbly.
    Sprinkle over the blueberry layer.
  • Bake:
    Bake for 18-20 minutes until the top is lightly browned.
    Cool completely before slicing.

Nutrition Facts

  • Calories: 256kcal
  • Carbohydrates: 6.6g
  • Protein: 4g
  • Fat: 19.9g
  • Cholesterol: 60mg
  • Fiber: 1.1g
  • Sugar: 3.2g

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