Keto Blueberry Lemon Cheesecake Bars (Low Carb, Creamy, Best Ever)

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Keto blueberry lemon cheesecake bars with almond crust and blueberry topping

Keto cheesecake bars with almond crust, creamy lemon cheesecake layer, and blueberry topping, cut into squares.

Ingredients for Keto Blueberry Lemon Cheesecake Bars

Crust

  • Almond flour (1 1/2 cups)
  • Melted butter (5 tbsp)
  • Powdered keto sweetener (2 tbsp)
  • Pinch salt

Filling

  • Cream cheese (16 oz, softened)
  • Eggs (2)
  • Greek yogurt or sour cream (1/2 cup)
  • Powdered keto sweetener (1/2 cup)
  • Lemon juice (2 tbsp) + lemon zest (1 tsp)
  • Vanilla (1 tsp)

Topping

  • Blueberries (2 cups)
  • Chia seeds (1 tbsp) to thicken
  • Powdered keto sweetener (2 tbsp)

Keto Cheesecake Bars Step-by-Step

  • 1. Preheat oven to 325°F. Line an 8×8 pan with parchment.
  • 2. Press crust and bake 10 minutes.
  • 3. Beat filling until smooth; pour over crust.
  • 4. Bake 25–30 minutes until edges set and center slightly jiggles.
  • 5. Simmer blueberries + sweetener 6 minutes, stir in chia, cool.
  • 6. Top cooled cheesecake, then chill 6 hours (overnight best) before slicing.

Recipe Card: Keto Blueberry Lemon Cheesecake Bars

Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 6 hours 40 minutes
Yield: 12 bars
Category: Dessert
Method: Baking + Chilling
Cuisine: American
Diet: Keto, Low-Carb, Gluten-Free

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