There’s something about cheesecake that just feels like the ultimate dessert “yes.” You get that buttery crust, the rich creamy middle, and a topping that makes every bite feel finished and special. And when you add bright lemon and juicy blueberries into the mix? It turns into the kind of treat that tastes like a bakery splurge—except you can slice it into bars and keep it keto-friendly.
These Keto Lemon Blueberry Cheesecake Bars are a four-layer situation (in the best way): an almond flour crust, a tangy lemon cheesecake layer, a quick low-carb blueberry sauce, and a toasty coconut crumble on top. They taste fancy, but the whole thing comes together in under an hour, and they’re made for sharing—potlucks, parties, or just a “we deserve dessert” kind of night.
And the best part? They’re surprisingly decadent for something that lands around 5.5 net carbs per bar.
Why You’ll Love These Keto Cheesecake Bars
- Gluten-free: Both the crust and crumble use almond flour.
- Fast and simple: Big flavor, minimal effort, ready in under an hour (plus cooling).
- Great for making ahead: These bars hold up beautifully in the fridge.
- Party-perfect: Bar desserts travel well, slice neatly, and are easy to serve.
Ingredients Needed
You’ll find exact measurements in the recipe card, but here’s what you’ll be working with.
Almond Flour Crust
- Unsalted butter
- Almond flour (no coconut flour swaps—this recipe is built for almond flour)
- Monkfruit sweetener (keto-friendly)
Low Carb Blueberry Sauce
- Blueberries (fresh is ideal, frozen works too)
- Water
- Monkfruit sweetener
Lemon Cheesecake Layer
- Cream cheese (room temperature for smooth mixing)
- Egg yolk (from a large egg)
- Monkfruit sweetener
- Lemon juice + lemon zest (you’ll need about 2–3 lemons)
- Pure vanilla extract
Coconut Crumble Topping
- Unsalted butter
- Almond flour
- Unsweetened coconut flakes (keep it unsweetened to stay keto)
How to Make Keto Lemon Blueberry Cheesecake Bars
1) Make the blueberry sauce
In a saucepan over medium heat, combine blueberries, sweetener, and water. Simmer until thickened, about 10–15 minutes. Set aside.
2) Prep the oven and pan
Preheat oven to 350°F. Line an 8×8-inch pan with parchment paper or foil for easy lifting later.
3) Make and prebake the crust
Mix melted butter, almond flour, and sweetener in a bowl. Press into the lined pan.
Bake for about 7 minutes, until it’s just starting to brown around the edges. Remove and let cool.
Important: Don’t add the cheesecake layer while the crust is hot.
4) Mix the lemon cheesecake layer
Using an electric mixer or small blender, blend cream cheese, egg yolk, sweetener, lemon juice, lemon zest, and vanilla until smooth. Spread evenly over the cooled crust.
5) Add the blueberry layer
Spoon the thickened blueberry sauce over the cheesecake layer and spread gently.
6) Make the coconut crumble topping
Pulse butter, almond flour, coconut flakes, and sweetener in a small food processor or blender until crumbly. Sprinkle over the blueberry layer.
7) Bake and cool
Bake for 18–20 minutes, until the top is lightly golden.
Let cool completely before slicing into bars.
How to Store Leftovers
Store the bars in an airtight container in the fridge for up to 5 days.
Print
Keto Lemon Blueberry Cheesecake Bars
- Total Time: 47 minutes
- Yield: 12 bars 1x
Description
These keto lemon blueberry cheesecake bars have a soft crust and a decadent filling. The rich blueberries are a perfect match with the tart lemon and rich cream cheese.
Ingredients
Almond Flour Crust:
8 tablespoons butter
1 ¼ cup almond flour
2 tablespoons Swerve sweetener
Low Carb Blueberry Sauce:
1 ½ cup blueberries
¼ cup water
⅓ cup confectioners Swerve sweetener
Lemon Cheesecake Layer:
8 ounces cream cheese
1 egg yolk
⅓ cup Swerve sweetener
1 tablespoon lemon juice
1 teaspoon lemon zest tightly packed
1 teaspoon vanilla extract
Coconut Crumble Topping:
2 tablespoons butter
¼ cup almond flour
¼ cup unsweetened coconut flakes
1 tablespoons Swerve sweetener
Instructions
For the Blueberry Sauce:
1. Add the blueberries, Swerve confectioners sweetener, and water to a saucepan over medium heat.
2. Simmer the mixture until it becomes thick, approximately 10-15 minutes. Set aside.
For the Crust:
1. Preheat the oven to 350F. Line an 8×8-inch pan with aluminum foil or parchment paper.
2. Combine the melted butter, almond flour, and Swerve sweetener in a small bowl. Press the crust into the foil lined pan.
3. Pre-bake the crust for 7 minutes. It should not be firm, just slightly beginning to brown around the edges. Remove the crust and allow it to cool. DO NOT add the cheesecake layer while it is hot.
For the Cheesecake Filling:
1. Using an electric mixer or small blender, mix the cream cheese, egg yolk, Swerve confectioners sweetener, lemon juice, lemon zest, and vanilla extract until smooth.
2. Spread the cheesecake layer evenly over the crust.
3. Spread the prepared low carb blueberry sauce over the cheesecake mixture.
For the Coconut Crumble Topping:
1. Combine the butter, almond flour, unsweetened coconut flakes, and Swerve sweetener in a small blender or food processor. Pulse until it resembles a crumb like mixture. Sprinkle the crumble over the blueberry layer.
2. Bake 18-20 minutes until the top is lightly browned.
3. Allow bars to cool completely before slicing.
Notes
To get the cleanest slices, place the cheesecake in the freezer for 15 minutes before cutting into it.
Store in an airtight container in the fridge for up to 5 days.
To freeze, wrap in plastic wrap, then store in an airtight container in the freezer for up to 3 months.
- Prep Time: 20 minutes
- Cook Time: 27 minutes