These blackberry cheesecake bars are every bit as decadent as they look! They only take a few steps to make and you can freeze some for later!
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This recipe for Keto cheesecake bars only takes a few quick and easy steps to make and are perfect to serve at your next get together or bring to a party. They’re so rich and creamy, no one will ever know they’re a low carb dessert.
If you love blackberries, you are sure to love the flavor of the filling in these low carb blackberry cheesecake bars.
You might also like these blackberry Keto fat bombs, so be sure to give them a try!
Ingredients for Blackberry Keto Cheesecake Bars
- Super fine almond flour
- Grass-fed unsalted
- Swerve confectioners
- Vanilla extract
- Cream cheese
- Fresh blackberries
- Sour cream
- Lemon zest
*Optional: Additional fresh blackberries and homemade whip cream for the topping
How to Make Low Carb Blackberry Cheesecake Bars
To Make the Gluten Free Cheesecake Bar Crust
Preheat oven to 350F.
Add the almond flour, butter, egg, Swerve confectioners and vanilla extract to the bowl of a food processor and mix until a dough is formed.
Place the crust to the side while you prepare the cheesecake filling.
How to Make the Low Carb Cream Cheese Filling
Add the cream cheese to the bowl of a food processor (or stand mixer) and mix.
Mix in the eggs one at a time, then add the Swerve slowly.
Add in the vanilla, sour cream and lemon zest and mix again.
Add in the blackberries and continue mixing until well combined.
Pour the mixture over the crust and smooth out evenly with a spatula.
Bake the cheesecake bars for 30-40 minutes, or until the center has just set. There will still be a slight jiggle to the center.
Chill in the fridge for at least 1-2 hours or until set before cutting.
Serve with whip cream and fresh blackberries.
Are There Carbs in Blackberries?
Good news, there are only a little over 3 net carbs in a 1/2 cup serving of blackberries!
Are Blackberries Keto?
Absolutely! Blackberries are one of the best choices of fruit on Keto due to the amount of fiber. So if you’re looking for a great snack between meals, fresh blackberries are an excellent choice.
On top of being a tasty snack, blackberries pack a nutritional punch with vitamins and minerals like C, K, and manganese. Check out this article to read all about their healthy benefits.
Tips for Making Perfect Keto Cheesecake Bars
- Always use full fat cream cheese. It’s all about quality ingredients when you’re making a Keto cheesecake recipe. Low fat cream cheese has fillers that can cause a cheesecake to very easily flop. The more fat, the creamier the cheesecake will be.
- To prevent lumpy cheesecake, set the cream cheese out on the counter and allow it to come completely to room temperature before mixing.
- Don’t skip the sour cream. Not only does the tanginess of sour cream balance out the flavor of cream cheese, it helps add a smoother texture.
- Refrain from over mixing the batter. When you overmix the batter, air pockets will form, which will not only make your Keto cheesecake bars look unattractive when bubbles rise to the top during baking, the added air can cause them the crack.
- Another way to prevent cracking is don’t over bake them. These low carb cheesecake bars will still have a slight jiggle to them when they are done, but the edges will be set.
- In order to get clean slices, the most important thing is to allow the blackberry cheesecake bars to cool completely. Cut them with a sharp knife and clean the knife in between cuts.
More Keto and Low Carb Cheesecake Recipes
- Blueberry Cheesecake Bars
- Mini Cheesecakes with Raspberry Sauce
- Salted Caramel Cheesecake Bars
- Vanilla and Chocolate Swirl Cheesecake Bars
- Cheesecake with Strawberry Sauce
- Strawberry Cheesecake Popsicles
- Cheesecake Fat Bombs
Blackberry Cheesecake Bars – Keto, Low Carb & Gluten Free
For the Crust
To Make the Crust
- Preheat oven to 350F.
- Add the almond flour, butter, egg, swerve confectioners and vanilla extract to the bowl of a food processor and mix until a dough is formed.
- Place the dough in a 8 x 8 glass or ceramic baking dish lined with parchment paper and press out in an even layer.
To Make the Filling
- Add the cream cheese to the bowl of a food processor (or stand mixer) and mix.
- Mix in the eggs one at a time, then add the swerve slowly.
- Add in the vanilla, sour cream and lemon zest. Add in the blackberries and continue mixing until well combined.
- Bake for 30-40 minutes, or until the center has just set. Chill in the fridge for at least 1-2 hours or until set before cutting and serving.
- Optional: Serve with whip cream and fresh blackberries.