Keto Lemon Blueberry Crumble Bars

If you are looking for a simple dessert that feels special, I think you will really enjoy these keto lemon blueberry crumble bars.

The rich cheesecake filling has just enough tart lemon to balance out the sweet blueberries and the buttery crumble on top.

Many store-bought fruit desserts are packed with sugar, which can quickly knock you out of ketosis.

This homemade version is completely low carb and keto friendly, so you can enjoy a real dessert without worrying about sugar crashes.

You do not need any special baking skills to make them either. Everything comes together in a few easy steps using simple ingredients.

Why I Love This Recipe

Bright Flavor Balance – Tart fresh lemon pairs naturally with sweet juicy blueberries for an amazing taste in every bite.

Two in One Crust – You make one simple buttery dough and use it for both the sturdy base and top crumble.

Silky Cheesecake Layer – Cream cheese and sour cream blend together to create an ultra rich and velvety smooth center.

No Cooling Aftertaste – Powdered allulose melts completely into the filling without leaving that weird icy feeling in your mouth.

Ingredients You’ll Need

For The Crust And Crumble

2 1/4 CUPS Almond Flour
1/3 CUP Powdered Allulose
1/2 TSP Fine Sea Salt
8 TBSP Unsalted Butter, Melted

For The Lemon Cheesecake

12 OZ Cream Cheese, Softened
1/3 CUP Powdered Allulose
1 Large Egg
1/4 CUP Sour Cream
2 TBSP Fresh Lemon Juice
1 TBSP Lemon Zest
1 TSP Vanilla Extract
3/4 CUP Fresh Blueberries

How To Make

Step 1

Heat the oven to 350°F and line an 8-inch square pan with parchment paper. Stir the almond flour, powdered allulose, salt, and melted butter together until evenly crumbly.

Step 2

Reserve 3/4 cup of the crumb mixture for the topping. Press the remaining mixture firmly into the pan and bake for 8 minutes.

Step 3

Beat the cream cheese and powdered allulose until smooth. Mix in the egg, sour cream, lemon juice, lemon zest, and vanilla just until creamy.

Step 4

Spread the lemon cheesecake mixture over the warm crust. Scatter the blueberries evenly across the filling.

Step 5

Crumble the reserved almond mixture over the blueberries, leaving a few small patches of filling visible.

Step 6

Bake for 28 to 34 minutes, until the crumble is lightly golden and the cheesecake is set around the edges.

Step 7

Cool completely, then refrigerate for at least 3 hours before cutting into bars.

Tips

Line the Pan with Extra Parchment

I recommend leaving a few inches of parchment paper hanging over the sides of your baking pan.

These paper flaps create handy handles so you can lift the entire chilled block out in one piece.

Trying to slice these bars while they are still down inside the pan will usually break the almond flour crust.

Bring Cream Cheese and Egg to Room Temperature

You will get the best results if you set the cream cheese and egg on the counter about an hour before mixing.

Cold cream cheese stays lumpy and will not blend evenly into a silky batter.

Room temperature ingredients mix quickly and give you a smooth, velvety cheesecake filling.

Mix the Egg on Low Speed

From my experience, whipping the batter too fast once the egg is added traps unwanted air inside the cheesecake layer.

That extra air makes the filling puff up in the oven and then sink or crack as it cools down.

Just stir the egg on the lowest mixer setting until it blends into the cream cheese.

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FAQ

Can I use frozen blueberries instead of fresh ones?

Yes, you can use frozen blueberries, but do not thaw them before adding them to the cheesecake layer. Thawing lets extra juice seep out, which can make your crust and filling soggy.

Gently scatter them over the batter while still frozen, and add two to three extra minutes to the baking time if needed.