Keto Blackberry Cheesecake Bars
{THM:S, Low Carb, Ketogenic, Sugar Free}

Say hello to the most beautiful recipe to come out of my kitchen all year!

Rich, Creamy, just a bit tangy, and a crust that will have you believing it's not even Keto.

Berries are a staple in the Ketogenic Diet – and in my house personally, so when these gorgeous berries went on sale at Aldi a couple of week ago, I picked some up, with vision of all sort of Blackberry desserts dancing around in my head.

Because we all know berries can be expensive.

The inspiration for this dessert came from something I made growing up.  They were basically a blackberry cheesecake fluff dessert, but of course I've modified it to be Keto.

And trust me, you won't know the difference.

Here's what you'll need for these Keto Blackberry Cheesecake Bars:

For The Crust:

1-⅓ cup Almond Flour
2 tsp Coconut Flour
2 T Butter
2 tsp Water
⅛ cup Lakanto Golden Sweetener*
1 tsp Vanilla

For the Cream Cheese Layer:

8 oz Full Fat Cream Cheese
1 tsp Vanilla Extract
½ cup Lakanto Powdered Sweetener*
1/2 cup Heavy Whipping Cream
1 tsp. Beef Gelatin

For The Blackberry Topping:

2.5 cup fresh or frozen Blackberries
¾ cup Water
⅔ cup Lakanto Classic Sweetener*
1 tsp. Lemon Juice
1 T Great Lakes or Vital Proteins Gelatin

*save 15% at Lakanto.com using code “fitmomjourney”

Keto Blackberry Cheesecake Bar Directions:

Preheat oven to 350 degrees.

Mix all of the pie crust ingredients in a bowl until combined.  Press into your 9×9 pan.

Bake at 350 for 10-12 minutes until the edges just start to brown.  Take out of the oven and let cool completely before mixing up the filling.

To make the cream cheese layer, whip 1/2 cup of whipping cream in a large bowl.

In a separate bowl, beat the cream cheese, vanilla, Lakanto powdered sweetener, and gelatin.

Gently fold the whipped cream in with the cream cheese mixture, until thoroughly combined. Spread evenly in the bottom of the prepared and cooled crust, then place in the refrigerator to cool down while you make the blackberry layer.

To make the blueberry layer, bring 1.5 cups of blackberries, the water, Lakanto Classic, lemon juice, and gelatin to a boil in a medium saucepan.  Stir well to eliminate clumps.

Take off the heat and blend with an immersion blender or in your stand-along blender until smooth and there are no clumps.  Stir in the remaining 1 cup of blackberries.

Cool the blackberry topping to room temperature, then slowly pour it over the cream cheese layer.

Refrigerate 4 hours or overnight to set completely – enjoy!

Keto Blueberry Cheesecake Bars Macros:
16 Servings – Macros/serving:
142 Calories
13g Fat
2g Net Carbs (4g total – 2g fiber)
3g Protein

You May Also Like:
Low Carb Cherry Sour Cream Cake
Easy Keto 3-Ingredient Fudge
Low Carb Jello Cake
Keto Pumpkin Roll
Pumpkin Cookies with Maple Cream Cheese Frosting

Yield: 16

Keto Blackberry Cheesecake Bars (Blackberry Bliss Bars)

Print

Delicious Keto Blackberry Cheesecake Bars (also known as Blackberry Bliss Bars) are easy, convenient and will fool even family and friends who aren't keto!

Cook Time 20 minutes

Prep Time 20 minutes

Total Time 40 minutes

Ingredients

• For The Crust:
• 1-⅓ cup Almond Flour
• 2 tsp Coconut Flour
• 2 T Butter
• 2 tsp Water
• ⅛ cup Lakanto Golden Sweetener*
• 1 tsp Vanilla
• For the Cream Cheese Layer:
• 8 oz Full Fat Cream Cheese
• 1 tsp Vanilla Extract
• ½ cup Lakanto Powdered Sweetener*
• 1/2 cup Heavy Whipping Cream
• 1 tsp. Beef Gelatin
• For The Blackberry Topping:
• 2.5 cup fresh or frozen Blackberries
• ¾ cup Water
• ⅔ cup Lakanto Classic Sweetener*
• 1 tsp. Lemon Juice
• 1 T Great Lakes or Vital Proteins Gelatin

Instructions

Preheat oven to 350 degrees.

Mix all of the pie crust ingredients in a bowl until combined. Press into your 9x9 pan.

Bake at 350 for 10-12 minutes until the edges just start to brown. Take out of the oven and let cool completely before mixing up the filling.

To make the cream cheese layer, whip 1/2 cup of whipping cream in a large bowl.

In a separate bowl, beat the cream cheese, vanilla, Lakanto powdered sweetener, and gelatin.

Gently fold the whipped cream in with the cream cheese mixture, until thoroughly combined. Spread evenly in the bottom of the prepared and cooled crust, then place in the refrigerator to cool down while you make the blackberry layer.

To make the blueberry layer, bring 1.5 cups of blackberries, the water, Lakanto Classic, lemon juice, and gelatin to a boil in a medium saucepan. Stir well to eliminate clumps.

Take off the heat and blend with an immersion blender or in your stand-along blender until smooth and there are no clumps. Stir in the remaining 1 cup of blackberries.

Cool the blackberry topping to room temperature, then slowly pour it over the cream cheese layer.

Refrigerate 4 hours or overnight to set completely - enjoy!

Notes

*save 15% at Lakanto.com with code "fitmomjourney"

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• 
  Monk Fruit: Best Sugar Substitute for Keto
• 
  Kirkland Signature Almond Flour Blanched California Superfine, 3 Pounds
• 
  BOB'S RED MILL, Flour, Og2, Coconut, Pack of 4, Size 16 OZ, (Gluten Free Kosher 95%+ Organic)

Nutrition Information:

Yield:

16

Serving Size:

1 piece
Amount Per Serving: Calories: 128Total Fat: 11gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 29mgSodium: 68mgCarbohydrates: 5gNet Carbohydrates: 4gFiber: 1gSugar: 3gProtein: 4g

xoxo,
Gretchen

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