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Blackberries blended into smooth and creamy cheesecake batter, turned into little bars of decadence!
These cheesecake bars are every bit as decadent as they look! Blackberries are one of the Keto-friendly fruits with the lowest carbs.
They’re also high in antioxidants, fiber, are good for your brain, heart and immune system! Making them a part of your diet is a definite plus!
These bars only take a few steps to make and they also freeze beautifully so you can freeze some for later!
Ingredients
For the Crust
2 cups super fine almond flour
1/3 cup grass-fed unsalted butter, melted
1 whole egg
1/3 cup swerve confectioners (or powdered erythritol)
1 teaspoon vanilla extract
For the Filling
16 ounces cream cheese
1 cup fresh blackberries
1/3 cup sour cream
1/2 cup swerve confectioners
2 whole eggs
1 teaspoon lemon zest
2 teaspoons vanilla extract
*Optional: Blackberries and homemade whip cream for the topping
Preparation
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.
More Keto and Low Carb cheesecake recipes…
Mini Cheesecakes with Raspberry Sauce
Vanilla and Chocolate Swirl Cheesecake Bars
Cheesecake with Strawberry Sauce
Strawberry Cheesecake Popsicles
Pumpkin Cheesecake Bars
Easy Pumpkin Cheesecake Mousse
Cheesecake Fat Bombs
Blackberry Cheesecake Bars - Keto, Low Carb & Gluten Free
Ingredients
For the Crust
- 2 cups super fine almond flour
- 1/3 cup grass-fed unsalted butter melted
- 1 whole egg
- 1/3 cup swerve confectioners or powdered erythritol
- 1 teaspoon vanilla extract
For the Filling
- 16 ounces cream cheese
- 1 cup fresh blackberries
- 1/3 cup sour cream
- 1/2 cup swerve confectioners
- 2 whole eggs
- 1 teaspoon lemon zest
- 2 teaspoons vanilla extract
Preparation
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.
Can I use a blender to mix the filling? I don’t own a food processor or hand mixer.
Hi Kat,
Not sure that would work honestly, the batter is pretty thick.
I made this for our family’s early Easter and it was beyond amazing! Healthy never tasted so good! Easy to follow and tastes even better! Thank you!
Hi Lorissa,
I’m so glad you liked it!! I can’t think of a better way to celebrate our risen Savior 🙂
OMG! I’ve never ever attempted to make cheesecake before. This was so easy to make and so good! I need to make again soon
I’m glad you found them easy to make 🙂