These extra creamy keto cheesecake bars melt in your mouth and are super easy to make. Enjoy a homemade luscious low carb cheesecake square with a crispy almond flour crust and a delicious sugar-free blueberry sauce. The best thing is that each cheesecake bar has just 5 NET CARBS!
They’re so much more than just basic keto cheesecake bars, from the fresh blueberry topping to the buttery keto crust. It’s my all-time favorite dessert, and it’s easy to make it keto-friendly with just a few changes. You can never go wrong with choosing to make a cheesecake for dessert.
Love at first bite!! Yeah, this is the perfect description. Besides how tasty these bars are, my favorite part about this recipe has to be that it allows you to enjoy fresh blueberries while still keeping it low carb.
It’s basically a keto cheesecake but baked in a square pan, to cut into these delicious bars that taste like the real thing.
Watch this quick video to see exactly how to make the best keto cheesecake bars!
Ingredients For Keto Cheesecake Bars
These Keto cheesecake bars need only gluten-free ingredients that are easy to find at any store – no fancy ingredients here. They’re made without sugar, flour, or dates. Everything you’ll need is listed below:
For the gluten-free almond flour crust:
- Almond flour – this gluten-free flour is perfect for a keto cheesecake crust. It’s low carb and perfect for a sweet bar crust that is crispy on the edges and crumbly inside.
- Egg – Eggs are essential because they work as a binder for the crust, bringing all components together.
- Sweetener – Add your preferred sweetener for a little sweetness. I like powdered sweeteners, and you can create your own at home with a clean coffee grinder. My favorite sweeteners at the moment are Eryhtitol, Allulose, or Monk Fruit.
- Butter – It adds a buttery flavor to the crust and helps it crisp up even more in the oven.
For the sugar-free cheesecake filling
- Cream Cheese – for these cheesecake bars, you’ll need full-fat softened cream cheese. Don’t try to use fat-free as the result won’t be just as creamy.
- Eggs – room temperature eggs help reduce the eggy taste and allow all the ingredients to bind while backing.
- Vanilla Extract – To ensure that the flavors don’t fade while baking, choose the highest quality vanilla you can find.
- Sweetener – will give some sweetness and make them more delicious.
For The Blueberry Sauce
- blueberries – you can use either fresh or frozen berries, the result is super similar. Out of convenience I used frozen berries.
- fresh lemon juice
These are just basic keto cheesecake ingredients that everyone has in their pantry. You can switch some of the ingredients such as the sweetener or make a coconut flour crust.
How to Make Keto Cheesecake Bars
These Keto Cheesecake Bars are so easy to make just by following a simple few steps. Although it looks like a lot of work, in fact, it’s not that complicated. I divided the recipe into 3 large sections: the crust, blueberry sauce, and cheesecake filling to make everything easy to follow.
- Bring the ingredients to room temperature by placing them on the counter.
- Make the shortbread keto crust -Add all the ingredients to a bowl, then stir them together until you have the dough for the crust.
- Press the dough into a baking pan using your fingers, then with a fork, poke some holes into it so the crust won’t rise and crack. Bake the crust in the preheated oven until the edges are golden brown.
- Make the keto cheesecake filling -Using an electric blender, combine all the ingredients until soft and creamy.
- Pour the filling on top of the crust, and make sure that you spread it evenly. Then swirl the blueberry sauce, and using a skewer feel free to make any design you like.
- Bake in the preheated oven until the cheesecake is looks set on the edges. The cheesecake continues to cook as it cools down.
Variations for Keto Cheesecake Bars
Although this is my all-time favorite combo of creamy cheesecake and tangy berry sauce, you can make tons of other flavors such as:
- Caramel Keto Cheesecake bars – Bake the cheesecake bars plain without the fruit topping, then when ready to serve top with my keto caramel – a combo made in heaven
- Raspberry Cheesecake Bars – Replace the blueberries in this recipe with raspberries, and enjoy a delicious red berry treat. You can also serve them topped with raspberry chia jam.
Can You Eat Cheesecake on a Keto Diet?
When you think about cheesecake, you think about that graham cracker crust that certainly is not keto. So, cheesecake it’s not keto-friendly.
But that’s not a problem anymore since almost any dessert can become keto dessert.
In my opinion, the mix made for keto crust resembles so much to the graham crackers crust. However, I have a recipe for some delicious keto graham crackers that you can try.
Tips For Making the Best Keto Cheesecake Bars
- Use parchment paper to line your baking pan; trust me, it will make your life a lot easier.
- Make sure all of the ingredients, especially the cream cheese, are at room temperature.
- Don’t overmix the cheesecake filling as too much air can cause the cheesecake to crack while baking.
- Use an electric mixer to combine the filling ingredients, which will result in a very smooth filling.
- Don’t overbake the cheesecake. The margins may appear puffy, and they will start to break.
- If you try to remove the Keto Cheesecake Bars before they are completely cool, they will most likely crack.
I used a 9×9-inch square pan but this recipe has enough ingredients to fill a 9×13-inch pan. The cheesecake layer is going to be less tall, and you’ll have more servings to enjoy with friends and family.
How to Store Cheesecake Bars
After the bars have been removed from the oven and cooled, the leftovers must be stored in the right way. Keeping them chilled is the best method to do so. This method will keep them fresh for around 3-5 days. For optimum results, please keep them in an airtight container.
Make ahead: It’s best to make this recipe a day ahead of serving.
Can I Freeze Low Carb Cheesecake Bars?
Yes!! The concept of freezing the cheesecake bars is brilliant. It’s so easy to grab a square from the freezer anytime you have a craving. When you’re ready to enjoy one, defrost it overnight in the fridge or allow it to defrost on the counter. Don’t try to microwave them!
Looking for More Keto Low Carb Cheesecake Recipes? Try These:
- Quickest Keto Mini Cheesecakes – Best Ever Low Carb Cheesecake Bites
- The Best Keto Cheesecake Recipe – Creamy & Dreamy
- Low Carb No-Bake Cheesecake for One – 5 Minute Keto Dessert
- The Best Chocolate Cheesecake Fat Bombs
Blueberry Swirl Keto Cheesecake Bars
- 1 cup blueberries fresh or frozen
- 1 tbsp water
- 1 tbsp fresh lemon juice
- 1 tbsp Sweetener
- Preheat the oven to 350°F/ 180°C and set an oven rack in the middle position. Line a 9-in baking dish with parchment paper and spray with nonstick cooking spray.
Make the Crust
- In a medium bowl, combine the almond flour, granulated sweetener, melted butter, one egg, vanilla extract, and a pinch salt. Stir well using a spatula or your fingertips until no lumps remain. If the mixture looks too sticky, add one tablespoon of coconut flour.
- Press the crust mixture into the bottom of the prepared pan. Bake the crust for 10 minutes until the edges look golden brown. Remove from the oven and allow to cool before adding the cheesecake filling.
Make the Keto Blueberry Sauce
- In a medium pan over medium heat, combine all the ingredients. Bring to a boil and allow to simmer, frequently stirring for about 5 minutes until thickened.
- Set aside and allow to cool down.
Make the Cheesecake Filling
- In a large bowl, add softened cream cheese, sour cream, eggs, sweetener, and vanilla extract. Use an electric mixer to combine all the ingredients until smooth and creamy. Do not over-mix to avoid the cheesecake from cracking.
- Pour the cheesecake batter into the cooled crust.
- Drop spoonfuls of the blueberry sauce onto the batter. Use a knife to gently swirl the sauce into the cheesecake filling.
- Bake for 40-45 minutes until the filling is set, but it’s still a little jiggly in the middle.
- Take the cheesecake out of the oven and allow it to cool. The cheesecake continues to cook as it cools. Refrigerate for at least 2 hours in the fridge before serving, preferably overnight.
- Cut into squares, wiping the knife clean with a wet cloth between slices.
How do we calculate the nutrition info?
These nutrition facts listed are determined using nutrition information from the USDA Food Database. Our nutrition facts are accurate, but if you are using different products, please make your calculations. Net carb count is calculated by subtracting both fiber and sugar alcohols because they don’t raise blood sugar.
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