Almond Flour Crust
- 8 tablespoons butter
- 1 1/4 cup almond flour
- 2 tablespoons swerve sweetener
Low Carb Blueberry Sauce
- 1 1/2 cup blueberries
- 1/4 cup water
- 1/3 cup of confectioners swerve sweetener
Lemon Cheesecake Layer
- 1 (8 ounce) block cream cheese
- 1 egg yolk
- 1/3 cup confectioners swerve
- 1 tablespoon lemon juice
- 1 teaspoon lemon zest, tightly packed
- 1 teaspoon vanilla extract
Coconut Crumble Topping
- 2 tablespoons butter
- 1/4 cup almond flour
- 1/4 cup unsweetened coconut flakes
- 1 tablespoons swerve sweetener
To begin prepare the Bluberry Sauce: add blueberries, swerve sweetener and water. Allow mixutre to simmer until it becomes thick, approximately 10-15 minutes. Set aside.
For the Crust: Preheat oven to 350 degrees.
Line an 8×8 pan with foil or parchment paper.
Combine the melted butter, almond flour and swerve in a small bowl and press into the foil lined pan.
Prebake crust for 7 minutes, it should not be firm just slightly beginning to brown around the edges.
Remove crust and allow it to cool. DO NOT add the cheesecake layer while it is hot.
For the Lemon Cheesecake Layer:
Using an electric mixer or small blender combine the cream cheese, egg yolk, sweetener and lemon juice, zest and extract until smooth.
Spread the cheesecake layer evenly over the crust.
For the Blueberry Layer:
Spread the prepared low carb blueberry sauce over the cheesecake mixture.
For the Crumble:
Combine the butter, almond flour, unsweetened coconut and sweetener in a small blender or food processor and pulse until it resembles a crumb like misture.
Sprinkle over the blueberry layer.
Bake 18-20 minutes until the top is lightly browned.
Allow bars to cool completely before slicing.
| Amount Per Serving | Calories:256 | Total Fat: 19.9g | Cholesterol: 60mg | Sodium: 67.2mg | Total Carbohydrate: 6.6g | Dietary Fiber: 1.1g | Sugars: 3.2g | Protein: 4g |