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 5g NET CARBS!
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.