Instructions

To begin prepare the Bluberry Sauce: add blueberries, swerve sweetener and water. Allow mixutre to simmer until it becomes thick, approximately 10-15 minutes. Set aside.

For the Crust: Preheat oven to 350 degrees.
Line an 8×8 pan with foil or parchment paper.
Combine the melted butter, almond flour and swerve in a small bowl and press into the foil lined pan.
Prebake crust for 7 minutes, it should not be firm just slightly beginning to brown around the edges.
Remove crust and allow it to cool. DO NOT add the cheesecake layer while it is hot.

For the Lemon Cheesecake Layer:

Using an electric mixer or small blender combine the cream cheese, egg yolk, sweetener and lemon juice, zest and extract until smooth.

Spread the cheesecake layer evenly over the crust.

For the Blueberry Layer:

Spread the prepared low carb blueberry sauce over the cheesecake mixture.

For the Crumble:

Combine the butter, almond flour, unsweetened coconut and sweetener in a small blender or food processor and pulse until it resembles a crumb like misture.

Sprinkle over the blueberry layer.

Bake 18-20 minutes until the top is lightly browned.
Allow bars to cool completely before slicing.