GLUTEN FREE BLUEBERRY CHEESECAKE SQUARES (LOW CARB & KETO FRIENDLY)

These little blueberry cheesecake bars taste like the real deal.  Milky cream-cheese filling, on top of a buttery lemon base and topped with ooey-gooey blueberries.
Yup, try not to have two.
These little darlings are very low carb, even with the blueberry topping (more on that in a bit) making them perfect for a low carb or keto diet.  They are also gluten-free, so they kind of check off lots of healthy boxes.
There is no added sugar in this recipe, only the natural sugar from the fruit.

GLUTEN FREE BLUEBERRY CHEESECAKE SQUARES (LOW CARB & KETO FRIENDLY)

INGREDIENTS:
Lemon Almond Crust:

  • 2 Tbsp melted butter
  • 3 Tbsp Powdered erythritol
  • 1 tsp fresh lemon zest
  • 2 cups almond flour
  • 1 large egg

Cheesecake Filling:

  • 2 large eggs
  • 1/2 cup powdered erythritol
  • 1 tsp vanilla
  • 16 ounces cream cheese (2 cups) 

Blueberry Topping:

  • 1 cup fresh blueberries
  • 1/4 cup powdered erythritol
  • 1 Tbsp fresh lemon juice
GLUTEN FREE BLUEBERRY CHEESECAKE SQUARES (LOW CARB & KETO FRIENDLY)


INSTRUCTIONS:
Almond Lemon Crust:

  1. Preheat oven to 350F.
  2. Add almond flour, powdered erythritol, and grated lemon rind into a 9x9 square pan.
  3. Gently whisk butter with the egg and add to the pan.
  4. Blend all ingredients well with a fork. Once blended spread mixture evenly in the bottom of the pan. The back of a small flat bottomed measuring spoon works very well.
  5. Prick the crust with a fork.
  6. Bake for 10-12 minutes until just lightly golden brown.
  7. Cool to room temperature before adding the cheesecake batter.

Blueberry Topping:

  1. Add the blueberries to a saucepan and set over medium heat.
  2. Cook until the berries break down and thicken. Approx 5-7 minutes, a few more if using frozen berries.
  3. Mash the fruit with the back of a fork. 
  4. Remove the saucepan from the heat, and stir in powdered erythritol.
  5. Let stand 5-10 minutes to cool slightly.

Cheesecake Base:

  1. In a medium-sized bowl or in the bowl of a stand mixer whip cream cheese, vanilla, powdered erythritol and blend until soft and fluffy.
  2. Add eggs one at a time until fully blended, set the bowl aside.
  3. Pour the vanilla cream cheese base into the prepared crust. Spread it out with a knife, or offset spatula.
  4. Spoon the cooked blueberries on to the top of the cheesecake base and swirl with a spoon.
  5. Bake at 350F oven for 25-30 minutes or until the cheesecake is set in the center.
  6. Cool at room temp, slice and add a few fresh berries, and a sprig of mint.

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