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!
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