Keto Blueberry Jamboree

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This keto blueberry jamboree is rich and satisfying, and easy to make. Pecan studded crust, creamy vanilla filling, and a sweet blueberry topping, it’s the ultimate low carb dessert for blueberry lovers!


Prep Time: 25minutes 
Cook Time: 25minutes 
Chill Time: 3hours 
Total Time: 50minutes 
Servings: 16 servings
Calories: 263kcal


Blueberry Topping

  • 2 cups fresh Oregon blueberries divided
  •  cup allulose or BochaSweet
  • ¼ cup water
  • 2 teaspoon lemon zest
  • ½ teaspoon glucomannan or xanthan gum


  • 1 ¼ cup pecan flour can sub almond flour
  • ½ cup chopped pecans
  • ¼ cup powdered Swerve Sweetener
  • ¼ teaspoon salt
  • ¼ cup butter melted


  • 12 ounces cream cheese softened
  • ¾ cup powdered Swerve Sweetener
  • 1 ¼ cup heavy whipping cream divided
  • ¾ teaspoon vanilla extract


Blueberry Topping

  • Combine 1 ½ cups of the blueberries, the sweetener, and the water in a medium saucepan over medium heat. Bring to a boil, then lower the heat to a simmer and cook until the berries are soft enough to be mashed, about 7 minutes.
  • Remove from heat and stir in the remaining berries and the lemon zest. Sprinkle the glucomannan overtop and whisk to combine. Let cool.


  • Preheat the oven to 325F and grease a 9×9 inch metal baking pan.
  • In a medium bowl, whisk together the pecan flour, pecans, sweetener, and salt. Stir in the melted butter until the dough begins to clump together.
  • Press the crust firmly and evenly into the bottom of the prepared pan and bake 15 to 18 minutes, until lightly browned around the edges. Remove and let cool completely.


  • In a large bowl, beat the cream cheese with the sweetener until well combined. Beat in ¼ cup of the whipping cream to lighten.
  • In another bowl, beat the remaining 1 cup whipping cream with the vanilla until it holds stiff peaks.
  • Carefully fold the whipped cream into the cream cheese mixture until well combined. Spread the filling evenly over the cooled crust.
  • Pour the blueberry topping over the filling and spread to the edges. Refrigerate 3 hours to set before cutting into bars.


Serving: 1bar | Calories: 263kcal | Carbohydrates: 5.8g | Protein: 3.1g | Fat: 24.4g | Fiber: 1.7g

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