Low Carb BLUEBERRY CHEESECAKE BARS 🫐 The BEST Keto Blueberry Cheese Cake Bar Recipe!

Keto BLUEBERRY CHEESECAKE BARS - The BEST Low Carb Blueberry Cheesecake Bar Recipe!

This recipe brings the flavor and creamy texture of cheesecake to an easy-to-eat and easy-to-make dessert. The berry swirl looks beautiful and adds the delicious, sweet flavor and healthy anthocyanins berries supply. If you’re wanting a little crunch, add 1/2 cup of finely chopped pecans to the crust mixture. These bars store well in the refrigerator, but it’s best to eat them within a week. Freezing can cause the cream cheese to break.

*LOW CARB BLUEBERRY CHEESECAKE BARS*
by Highfalutin’ Low Carb

INGREDIENTS FOR THE BLUEBERRY COMPOTE:
2 cups blueberries, fresh or frozen
2 teaspoons powdered erythritol or allulose
2 tablespoons lemon juice
Zest of 1 lemon

INGREDIENTS FOR THE CRUST:
2 cups almond flour
2 teaspoons powdered erythritol or allulose
1/2 teaspoon ground cinnamon
12 tablespoons (1 1/2 sticks) butter, melted

INGREDIENTS FOR THE FILLING:
16 ounces cream cheese, at room temperature
2 eggs, at room temperature
1/2 cup powdered erythritol or allulose
2 teaspoons vanilla extract

TO MAKE THE COMPOTE:
In a small saucepan, combine all the ingredients and cook over medium heat for 15 minutes, stirring occasionally.

TO MAKE THE CRUST:
1. While the compote cooks, preheat the oven to 350°F, and butter a 9-by-13-inch baking dish.
2. In a large bowl, combine all the ingredients and stir well to combine. Press the mixture into the buttered baking dish to make a crust. Bake at 350°F for 12 minutes. Remove from the oven.

TO MAKE THE FILLING:
3. In a large mixing bowl, combine all the ingredients and use a hand mixer to mix well. The cheesecake filling should be light and fluffy, but don’t overmix.
4. Pour the filling into the prebaked crust and use a spatula to spread it evenly.
5. Spoon the blueberry compote over the top of the filling. Use a knife to swirl the
compote into the filling.
6. Bake for 35 to 40 minutes or until the cheesecake is set. When cool, chill in the refrigerator for at least 1 hour to set.

SUBSTITUTION TIP:
Try this recipe with your favorite berries. Blackberries, strawberries, blueberries, or a frozen berry medley work great.

Makes 12 servings.

NUTRITION PER SERVING:
Calories: 324
Total Fat: 31
Total Carbs: 8g
Fiber: 2g
Net Carbs: 6g
Protein: 6g
Erythritol: 9g
Macronutrients: Fat: 83%; Protein: 7%; Carbs: 10%

#cheesecakebars #lowcarbcheesecake #ketocheesecake

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*Y'all, just so we're all clear, I'm only here to test recipes. Inclusion in this video does not imply that these websites, recipes or their creators are in any way affiliated with, associated with, or sponsored by Green Chef or Highfalutin' Low Carb. I personally researched and selected the recipes for testing myself. The conclusions I reached and the opinions I present are solely my own.*

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My new book "Ketogenic Diet On A Budget" is available now! Click below to order now!

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PRODUCTS USED IN THIS VIDEO

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"SIFT Y'ALL" AND OTHER HIGHFALUTIN' MERCHANDISE

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MY SOCIAL MEDIA LINKS

Email Inquiries: wes (at) highfalutinlowcarb (dot) com

Music by Epidemic Sound

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THE HIGHFALUTIN' KITCHEN STUDIO GEAR

[HighfalutinLowCarb]

Keto BLUEBERRY CHEESECAKE BARS - The BEST Low Carb Blueberry Cheesecake Bar Recipe!

This recipe brings the flavor and creamy texture of cheesecake to an easy-to-eat and easy-to-make dessert. The berry swirl looks beautiful and adds the delicious, sweet flavor and healthy anthocyanins berries supply. If you’re wanting a little crunch, add 1/2 cup of finely chopped pecans to the crust mixture. These bars store well in the refrigerator, but it’s best to eat them within a week. Freezing can cause the cream cheese to break.

*LOW CARB BLUEBERRY CHEESECAKE BARS*
by Highfalutin’ Low Carb

INGREDIENTS FOR THE BLUEBERRY COMPOTE:
2 cups blueberries, fresh or frozen
2 teaspoons powdered erythritol or allulose
2 tablespoons lemon juice
Zest of 1 lemon

INGREDIENTS FOR THE CRUST:
2 cups almond flour
2 teaspoons powdered erythritol or allulose
1/2 teaspoon ground cinnamon
12 tablespoons (1 1/2 sticks) butter, melted

INGREDIENTS FOR THE FILLING:
16 ounces cream cheese, at room temperature
2 eggs, at room temperature
1/2 cup powdered erythritol or allulose
2 teaspoons vanilla extract

TO MAKE THE COMPOTE:
In a small saucepan, combine all the ingredients and cook over medium heat for 15 minutes, stirring occasionally.

TO MAKE THE CRUST:
1. While the compote cooks, preheat the oven to 350°F, and butter a 9-by-13-inch baking dish.
2. In a large bowl, combine all the ingredients and stir well to combine. Press the mixture into the buttered baking dish to make a crust. Bake at 350°F for 12 minutes. Remove from the oven.

TO MAKE THE FILLING:
3. In a large mixing bowl, combine all the ingredients and use a hand mixer to mix well. The cheesecake filling should be light and fluffy, but don’t overmix.
4. Pour the filling into the prebaked crust and use a spatula to spread it evenly.
5. Spoon the blueberry compote over the top of the filling. Use a knife to swirl the
compote into the filling.
6. Bake for 35 to 40 minutes or until the cheesecake is set. When cool, chill in the refrigerator for at least 1 hour to set.

SUBSTITUTION TIP:
Try this recipe with your favorite berries. Blackberries, strawberries, blueberries, or a frozen berry medley work great.

Makes 12 servings.

NUTRITION PER SERVING:
Calories: 324
Total Fat: 31
Total Carbs: 8g
Fiber: 2g
Net Carbs: 6g
Protein: 6g
Erythritol: 9g
Macronutrients: Fat: 83%; Protein: 7%; Carbs: 10%

#cheesecakebars #lowcarbcheesecake #ketocheesecake


*Y'all, just so we're all clear, I'm only here to test recipes. Inclusion in this video does not imply that these websites, recipes or their creators are in any way affiliated with, associated with, or sponsored by Green Chef or Highfalutin' Low Carb. I personally researched and selected the recipes for testing myself. The conclusions I reached and the opinions I present are solely my own.*


GET MY NEW BESTSELLING COOKBOOK

My new book "Ketogenic Diet On A Budget" is available now! Click below to order now!


PRODUCTS USED IN THIS VIDEO


(We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.)


"SIFT Y'ALL" AND OTHER HIGHFALUTIN' MERCHANDISE



MY SOCIAL MEDIA LINKS


Email Inquiries: wes (at) highfalutinlowcarb (dot) com

Music by Epidemic Sound


THE HIGHFALUTIN' KITCHEN STUDIO GEAR

[paulettemulholland]

Another tip for you. Put the almond flour in a dry frypan & cook stirring constantly until it gets a little toasted. Cool a little then make you crust. Looks & smells a lot like crushed graham cracker crumbs.
You look wonderful, Wes! ❤️

[auntiemeg]

I just found your channel the other day when I was looking for a keto southern corn bread recipe from a person who is actually from the south. I watched your cornbread battle and loved how presented the recipes. Your candor and tips about how one can be fooled about how the carb values was much appreciated. Great editing. So, I subscribed. When your channel came through on my feed just now, my first thought was whoa, he looks incredible. I thought you looked great before but wow, you obviously have taken yourself to the next level. I know this lifestyle is not about looks, but health, nevertheless, your exuberance and joie de vivre shines through in your craft very handsomely.

[webbhome]

I've been making these for about 3 years and they are my favorite low carb dessert! I add about 1/4 chopped (toasted) pecans to the "crust" to add a little texture. Amazing 🙌

[Adventuresofastreetdrummer]

Wes, you look fantastic! So inspiring to see your results from this low carb lifestyle over the years. And bravo - blueberry cheesecake bars! Wonderful recipe! Thank you for doing what you do. ❤

[kristiofca]

Wow!!!! Can’t wait to make this. Wes, you, Mister Twister, are a doll. You look fabulous! Nice to see you back doing videos.

[kriswillis]

Let me start by saying, WOW! You are looking fabulous!! And you're making my favorite...blueberry cheesecake bars! Yum! I love everything blueberry!

[bozenawiatrak]

Hi Wesley, glad to see your content again! Just a note to say that through trial and error, while trying to make the best blueberry keto ice cream, I found that lime juice/zest complements blueberries better than lemon juice/zest. You might want to try!

[heather]

Gotta add…Wow! You look amazing!! You have really been focusing on your health lately and we can all tell!! WTG!!

[judyh]

I really wanted to make this recipe last night, but I only had 7 ounces of cream cheese. So just made half a recipe and added 1 ounce of sour cream to make 8 ounces total cream cheese. The container I used was smaller than 8x8. I added chopped pecans to the crust. With all the changes, this still turned out really delicious. The crust was as thick as the cheesecake part tho. I could hardly stop eating it. Will try to do it right next time. I think next time I’ll reduce the butter in the crust, as it was so wet. Great recipe tho!

[gailneal]

Yay! So glad to see you back! You look great!
And of course there's nothing wrong with cheesecake 😏

[demicamack]

good to see you!!!! I can't wait to make this!!

[devonhavey]

So glad you’re back! Making this for sure! 🤗

[judyfarmer]

Glad you are back. Recipe looks delicious.

[mrsgallo]

Love your recipes! Just purchased your cookbook thank you!!!

[j.a.campbell]

Thank you for the great recipe. It looks yummy 😋

[jennywagner]

love your pan! I found one at a resale shop and I'll be making this recipe in it soon!

[pattik]

Wes my husband and I love watching all of your videos. I was gifted your cookbook for Christmas and I read it cover to cover in one evening. I'm so excited to have it in my arsenal of cookbooks and it will definitely be my go to book for all things keto. I love that you're going to revisit your battles and recipes, what a great idea! Would love to see a chaffle battle that includes the Keto Twins (on YouTube) chaffle recipe. It truly looks the best as it doesn't use a lot eggs which I find off-putting in most chaffle recipes. Can't wait to see more of you and your continued weight loss in 2023. You, my Dear, are looking fantastic! Love and and Chris

[heather]

I have been watching every day, multiple times a day, for over a week knowing any day now you’d be posting!! I get so excited when you post, best videos on YT! Love em!

[sherylsmith]

So happy you're back! This looks great! Can't wait to try it out!