Keto Low carb Blueberry cheesecake bars.

No bake Blueberry cheesecake bars that are keto, low carb, gluten free and so delicious. The perfect sugar free treat to enjoy not only on hot summer days but all year round.
Course Dessert
Cuisine American
Prep Time 20 minutes
Chill time 4 hours
Servings 12


Blueberry sauce

  • 12 oz blueberries
  • 1/4 cup powdered sweetener
  • 2 Tbsp lemon juice
  • 2 Tbsp water.

For crust

  • 1 1/2 cup almond flour
  • 1/4 cup powdered sweetener
  • 1/4 cup melted butter

For filling

  • 1 cup heavy cream
  • 16 oz cream cheese
  • 3/4 cup powdered monkfruit erythritol blend (add 2 Tbsp more of you want it sweeter)
  • 1 teaspoon vanilla extract.

If using the gelatin method

  • 2 Tbsp water
  • 1 packet (7g) unflavored gelatin


Make the blueberry sauce.

  • Add bluberry sauce ingedients into a sauce pan and cook till it thickens. Stirring at intervals to prevent burning. Purée with hand blender till smooth then set aside to cool.

The crust

  • Toast the Almond flour on the stovetop by pouring into a skillet and tossing it around on Medium low heat till golden brown. Takes about 2-3minutes. Alternatively toast in the oven at 250 F for 10 mins.
  • Let it cool completely. Then add powdered sweetener and melted butter then mix to combine.
  • Transfer almond crust mixture to lined pan and press down for a tight packed crumb. Put in the refrigerator to chill while you make the filling.

The filling.

  • Add the powdered sweetener to the cream cheese, beat till smooth, stir in the vanilla extract and set aside. Whip heavy cream till stiff peaks form. Gently fold it into cream cheese.
  • Pour filling over the chilled crust then spread and smoothen.
  • Transfer blueberry sauce into a piping bag or ziplock bag. Make a small snip at the tip. Pipe out lines over the filling then with a toothpick make lines or swirls.
  • Cover with cling film and refrigerate for up to 4 hrs or freeze for about hour.
  • Cut into 12 bars and enjoy.

Gelatin method.

  • Mix gelatin with water, let it sit to bloom for 5 minutes then microwave for 10secs.
  • Mix in 2 Tbsp from the cream cheese filling mixture into the gelatin, then pour gelatin mixture back into filling mixture. Fold in till well combine. Pour over the crust then repeat steps 3-5 above