Easy Keto Blueberry Cheesecake Bars

You can whip up these Easy Keto Blueberry Cheesecake Bars in no time, and make the most of summer blueberry season! 🙌 Low carb and so delicious, these easy cheesecake bars will be your new summer keto dessert BFF!

When I was a kid, blueberries were my favorite berry.  I loved everything about them – the color, the flavor, the way they’d pop in your mouth when you bit into them. The best was when we went and picked fresh blueberries right off of the bush.  Still warm from the sun, they were sometimes as big as a nickel and so very, very flavorful.

I still love blueberries, though it seems that they get smaller and smaller every year.  I was thrilled to find some fresh blueberries in our grocery store here in Roatan, Honduras recently, so I stocked up and created some delicious new keto blueberry recipes – including these easy keto blueberry cheesecake bars.

INGREDIENTS
For the crust:

• 6 tablespoons butter, melted
• 2 cups superfine, blanched almond flour
• 1 teaspoon grated lemon zest
• 1/3 cup granulated erythritol sweetener

For the cheesecake filling:

• 16 ounces full fat cream cheese
• 2 large eggs
• 1/2 cup granulated erythritol sweetener
• 1 tablespoon fresh lemon juice

For the blueberry swirl:

• 1/2 cup fresh or frozen blueberries
• 1 tablespoon granulated erythritol sweetener

INSTRUCTIONS
For the crust:

1. Preheat the oven to 350° F.
2. Combine the melted butter, almond flour, sweetener and lemon zest in a medium sized bowl and mix well.
3. Transfer the crust dough to a 9 x 9 pan lined with parchment paper or foil (this will make removing the bars much easier.
4. Press the crust firmly into the bottom of the pan.
5. Bake the crust for 8 minutes.
6. ..............

For full instructions please see : https://www.ibreatheimhungry.com

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