Lemon Blueberry Cheesecake Bars

These are perfectly sweet, tart, and refreshing. I like mine harder, so fresh out of the freezer/fridge.

INGREDIENTS:

Almond Flour Crust

8 tbsp butter, melted

1.25 cup almond flour

2 tbs Swerve confectioner sweetener

Low Carb Blueberry Sauce

1.5 cup blueberries, fresh

0.25 cup water

0.33 cup Swerve confectioner sweetener

Lemon Cheesecake Layer

8oz cream cheese, room temperature

1 egg yolk, room temperature

0.33 cup Swerve confectioner sweetener

1 tbsp lemon juice

1 tsp lemon zest, tightly packed

1 tsp vanilla extract

Coconut Crumble Topping

2 tbsp butter, cold

0.25 cup almond flour

0.25 cup unsweetened coconut flakes

1 tbsp Swerve confectioner sweetener

DIRECTIONS:

- Add blueberries, water, and sweetener to a saucepan over medium heat. Allow to simmer for 10-15 minutes until thickening, stirring occasionally. Set aside to cool.

- Preheat the oven to 350 degrees.

- Line an 8x8inh pan with parchment paper.

- Combine the crust ingredients in a medium bowl. Press into the pan.

- Bake for 7-9 minutes until the crust is firm and just beginning to brown. Take out of the oven and allow to cool completely.

- Using an electric mixer, combine cheesecake ingredients and whip until smooth. Spread the mixture evenly over your cooled crust. Then spread the cooled blueberry sauce over the top.

- In a food processor, combine crumble topping ingredients and pulse until combined. Sprinkle over the blueberry layer.

- Return to oven and cook for 18-20 minutes until the top is lightly browned.

- Allow bars to cool to room temperature, then remove and place in fridge or freezer. Cut while cold, then serve at temperature of your liking.

Makes 12 servings.

MACRO INFO:

256 Calories, 19.9g Fat, 5.5g Net Carbs, 4g Protein

ADDITIONAL THOUGHTS: I think this blueberry layer is going to make its way to my next full keto cheesecake. The other considerations is to double the cheesecake recipe amount to give it a little bit more richness to the bar. My mother wanted less of the lemon tartness, but I found it perfect!