Keto Lemon Blueberry Cheesecake Crumb Bars

These Keto Lemon Blueberry Cheesecake Crumb Bars are the perfect combination of cheesecake and crumb cake. They have a crisp crust topped with cheesecake, blueberries, and sweet golden crumbs.

Lemon Blueberry Cheesecake in a handheld bar topped with crumbs. This is light and refreshing with hints of lemon and bursts of blueberries. The vibrant flavors in this keto cheesecake crumb bars make them perfect for all sorts of gatherings. Potlucks, barbecues, baby showers, brunch, and the list goes on and on. You seriously can’t go wrong making these crumb bars for anything. This easy recipe is low carb, keto, gluten free, grain free, sugar free, and Trim Healthy Mama friendly.

Ingredients

Crust Ingredients:

• 1 1/3 cup almond flour
• 1 1/2 tsp coconut flour (TEASPOONS)
• 2 tbsp butter
• 1 1/2 tsp water

Crumb Topping:

• 1 1/3 cup almond flour
• 1 1/2 tsp coconut flour (TEASPOONS)
• 2 tbsp butter
• 1/2 cup Trim Healthy Mama Gentle Sweet or my sweetener
• 1 tbsp water

Cheesecake Filling:

• 16 oz cream cheese
• 4 eggs
• 3/4 cup Trim Healthy Mama Gentle Sweet or my sweetener
• zest of one lemon
• 2 tbsp lemon juice
• 2 tbsp heavy cream
• 10 oz frozen blueberries

Keto Lemon Blueberry Cheesecake Crumb Bars

Instructions

1. Preheat oven to 350.
2. Put crust ingredients in a food processor. Pulse until crumbs form. Dumb into a 9 x 13 baking dish. Press out into a thin bottom crust. Bake for 10 minutes.
3. Next, put the crumb topping ingredients in the food processor. Pulse until crumbs form. Dump into a spare bowl and set aside.
4. Meanwhile, put the cream cheese in the food processor (no need to wash the bowl). Process until smooth. Next, add the sweetener and eggs and pulse until well combined. Add lemon zest, lemon juice, and cream and pulse until smooth.
5. Remove the crust from the oven. Pour on the cream cheese filling. Sprinkle on the blueberries. Bake for 20 minutes. Scatter on the crumb topping.
6. Bake for an additional 35-45 minutes until the center only jiggles slightly. You may need to cover the top with foil for the last ten minutes so the crumbs don't burn.
7. Store in the refrigerator.