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:
Almond Flour
Coconut Flour
Butter
Water
Lakanto Golden Sweetener*
Vanilla
For the Cream Cheese Layer:
Full Fat Cream Cheese
Vanilla Extract
Lakanto Powdered Sweetener*
Heavy Whipping Cream
Beef Gelatin
For The Blackberry Topping:
fresh or frozen Blackberries
Water
Lakanto Classic Sweetener*
Lemon Juice
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
Keto Blackberry Cheesecake Bars (Blackberry Bliss Bars)
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!
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
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Nutrition Information:
Yield: 16 Serving Size: 1 pieceAmount 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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These look amazing!! Is there something other than almond flour that can be used for the crust? I’m looking to make these for someone with a nut allergy.
What can be used instead of gelatine
What size pan should I use if I want to serve them in squares? Can I use knox gelatin?
Knox gelatin will work just fine, and I used a 9×9 pan, cut into 16 pieces.
Are you supposed to bloom the gelatin before you add it to the cream cheese? It didn’t say so in the recipe so I didn’t. But then the gelatin got all clumpy in the cream cheese mixture.
Prior to Keto I used to make a French Cherry Pie which was very similar to this. It was 1 cup cream, whipped, and 3 oz cream cheese prepared similarly, sweetened and folded together and topped with a can of cherry pie filling. There was no need for gelatin as the cream cheese was sturdy enough without it. Today I made the mistake of stirring the gelatin, vanilla, Lakanto and cream cheese (prior to beating) while I was doing another kitchen task. Fifteen minutes later while beating it the gelatin had turned into stuff lumpy balls but they were fairly easy to remove. So don’t try my shortcut!😆
Oh no! But that French Cherry Pie sounds amazing 🙂