KETO BLUEBERRY CHEESECAKE BARS

• Preparation Time: 20 minutes
• Cooking Time: 35–40 minutes
• Cooling Time: 3–4 hours (or overnight for best results)
• Total Time: Approximately 4.5 hours
• Difficulty Level: Moderate
• Intensity Level: Medium (requires layering and gentle baking technique)

Ingredients

For the Almond Flour Crust:

• 1 ½ cups almond flour
• 3 tablespoons melted butter
• 2 tablespoons erythritol or monk fruit sweetener
• 1 teaspoon vanilla extract
• Pinch of salt

For the Cheesecake Filling:

• 16 oz (450g) cream cheese, softened
• ½ cup powdered erythritol or keto sweetener
• 2 large eggs
• 1 teaspoon vanilla extract
• ¼ cup sour cream (adds creaminess and tang)

For the Blueberry Swirl:

• 1 cup fresh or frozen blueberries
• 2 tablespoons water
• 2 tablespoons erythritol or sweetener
• 1 teaspoon lemon juice
• ½ teaspoon chia seeds (optional, for thickening)

Kitchen Equipment Needed

• Mixing bowls (large and medium)
• Electric hand mixer or stand mixer
• Small saucepan
• 8×8 inch baking pan
• Parchment paper
• Spatula
• Measuring cups and spoons

Step-by-Step Instructions

Step 1: Prepare the Pan

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