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Home » Keto and Low Carb Cakes

Keto Blueberry Cheesecake Bars

Posted: Jul 7, 2018 · Updated: Aug 22, 2021 by Tisa · 23 Comments

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Blueberry forests forever ...

Although the title above mind reminds some of the Beatles (Strawberry fields forever) there is not much music behind this recipe. These days blueberries come as a reward (besides tunes), at least for me.

I hadn't put a new recipe up for ages. Being a neuroscience Ph.D. candidate has been taking me lots of time and energy, especially in the last few weeks. Last week I had one of the most extensive exams in my life, so go figure. I believe I passed but I am still waiting for the official announcement. The feeling is great, though, and you know what? The blueberries, growing all over the forests, boost my serotonin levels.

They should do the same for you. Lately, my opinion has been that people should enjoy seasonal fruits occasionally if they don't have any special medical restrictions. Especially berries. Do enjoy the berries. Even if you do strict keto, come on, and have some!

The recipe for delicious keto blueberry cheesecake bars is ridiculously simple to make, more so if you can get hold of fresh berries.

Table of Contents

  • The quickest, the simplest, but most delicious!
  • Low-carb Blueberry Cakes
    • Instructions 
    • Nutrition
  • MORE KETO BERRY RECIPES TO TRY!

The quickest, the simplest, but most delicious!

The recipe for keto blueberry cheesecake bars below is ridiculously simple to make, more so if you can get hold of fresh berries. If not, frozen will do, but I would make sure to unfreeze them well and drain the excess liquid. Not many more tips that I can give out here because there's nothing complicated about the procedure.

Just one note, though: In the procedure pics, you will notice that I made some "muffin" cakes inside paper cups. Do not use paper cups unless you like eating paper. Believe me. Use a lightly greased tin muffin pan or whatever baking pan you desire (maybe 9"x 8" or so) to cut the cakes later when baked.

That's it. You should be done in an hour altogether. And these are great when still warm, but delicious when cooled in the fridge. Enjoy.

The recipe for delicious low-carb keto blueberry cheesecake bars is ridiculously simple to make, more so if you can get hold of fresh berries.

Low-carb Blueberry Cakes

The recipe for delicious keto blueberry cheesecake bars is ridiculously simple to make, more so if you can get hold of fresh berries.
5 from 14 votes
Pin Recipe
Prep Time 15 mins
Cook Time 40 mins
Total Time 55 mins
Course Dessert
Cuisine Keto
Servings 24 cakes
Calories 146 kcal

Ingredients
 
 

Sponge cake layer

  • 3 large eggs
  • 5 tablespoon erythritol
  • 4 oz oil - coconut or olive, or both
  • 6 tablespoon almond flour
  • 2 tablespoon coconut flour
  • 2 teaspoon baking powder

Cheesecake blueberry layer

  • 3 large eggs
  • 4 tablespoon erythritol
  • 1 lb cream cheese - or creamed curd cheese
  • 1 cup sour cream - or greek yogurt
  • 1.5 oz vanilla protein powder
  • 1 teaspoon vanilla extract
  • 1 cups blueberries
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Instructions
 

Sponge cake layer

  • Preheat the oven to 360°F (180°C) and prepare a lightly greased baking pan or a couple of 12-cup muffin pans. Get the ingredients ready.
    Low-Carb Blueberry Cheesecakes Recipe by My Sweet Keto
  • In a large bowl, using an electric mixer, mix the eggs and erythritol for 3 to 4 minutes. You want the mixture to become foamy.
    Low-Carb Blueberry Cheesecakes Recipe by My Sweet Keto
  • Add oil, sifted flours, and baking powder. Mix on medium-low until well incorporated.
    Low-Carb Blueberry Cheesecakes Recipe by My Sweet Keto
  • Put the batter into a lightly greased baking or muffin pan (do not use paper cups no matter what the picture shows.
    Low-Carb Blueberry Cheesecakes Recipe by My Sweet Keto

Cheesecake blueberry layer

  • In a large bowl, using an electric mixer, mix the eggs and erythritol for 3 to 4 minutes. You want a foamy mixture as before.
    Low-Carb Blueberry Cheesecakes Recipe by My Sweet Keto
  • Continue to mix on medium-high, and add cream cheese, vanilla protein powder, vanilla extract, and sour cream. Mix until there are no lumps left in the batter.
    Low-Carb Blueberry Cheesecakes Recipe by My Sweet Keto
  • Pour the batter onto the sponge cake layer and sprinkle with blueberries.

    Low-Carb Blueberry Cheesecakes Recipe by My Sweet Keto
  • Bake for 40 or 45 minutes. Baking time does depend on the size of the dish, so make sure that the toothpicks inserted in the middle comes out clean.
    Low-Carb Blueberry Cheesecakes Recipe by My Sweet Keto
  • Enjoy while still warm or when cooled and chilled in the fridge.

Nutrition

Calories: 146kcalCarbohydrates: 3.3gProtein: 5.2gFat: 12.4gSaturated Fat: 8.7gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 1.2gSodium: 234mgPotassium: 35mgFiber: 0.9gSugar: 1.8gCalcium: 29mgMagnesium: 2mgNET carbs: 2.4g
Keyword Keto, Low-Carb
Tried this recipe?Let us know how it was.
Nutrition Facts
Low-carb Blueberry Cakes
Amount Per Serving
Calories 146 Calories from Fat 112
% Daily Value*
Fat 12.4g19%
Saturated Fat 8.7g54%
Polyunsaturated Fat 0.4g
Monounsaturated Fat 1.2g
Sodium 234mg10%
Potassium 35mg1%
Carbohydrates 3.3g1%
Fiber 0.9g4%
Sugar 1.8g2%
Protein 5.2g10%
Calcium 29mg3%
Magnesium 2mg1%
NET carbs 2.4g
* Percent Daily Values are based on a 2000 calorie diet.

MORE KETO BERRY RECIPES TO TRY!

If you love this low-carb keto recipe, I recommend you also try:

Keto Strawberry Cheesecake Fat Bombs
Five ingredients that, when combined, become the perfect keto strawberry cheesecake fat bombs — cold and delicate one-biters you won’t want to share.
GET THE RECIPE
Nothing says sensuality and mouthwatering unctuousness like the strawberries and cream combo. These one-biters are luscious, to say the least; that’s why we’re making a whole bunch of them today. Do you want to see how? #keto
Super Moist Keto Blueberry Cake
This is a dairy-free keto-friendly cake in which chocolate and blueberries combine in a delicious and super moist harmony.
GET THE RECIPE
This is an elegant dairy-free keto blueberry cake in which chocolate and blueberries combine in a delicious and super moist harmony. #lowcarb #keto
Keto Raspberry Cheesecake
Satisfy your sweet cravings with this keto raspberry cheesecake recipe that results in a perfect dessert for low carb and keto diets.
GET THE RECIPE
Satisfy your sweet cravings with this keto raspberry cheesecake recipe that results in a perfect dessert for low carb and keto diets. #keto #raspberry #cheesecake
Keto Strawberry Cheesecake
Keto Low Carb Strawberry Cheesecake is rich, creamy and the perfect dessert for spring and summer.
GET THE RECIPE
Keto Low Carb Strawberry Cheesecake is rich, creamy and the perfect dessert for spring and summer.
Sweet Berry Cheesepie
One piece comes out to be approximately 355 Calories, Fat: 26.7 g (of which Saturated: 12.8 g, MUFA's: 7.9 g), Total Carbs: 12.2 g, Fiber: 5.2 g, Net Carbs: 7.0 g, Protein: 17.4 g
GET THE RECIPE
This sweet keto low-carb berry cheesepie combines all the beauties that spring brings. The name cheesepie comes from combining pie and cheesecake. #keto #lowcarb #ketogenic
Keto Cheesecake for Two
A lovely Keto Valentine's cheesecake for two with chocolate hearts, and a sexy raspberry coulis. Step into my kitchen and see how it’s done!
GET THE RECIPE
A lovely Keto Valentine's cheesecake for two with chocolate hearts, and a sexy raspberry coulis.

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More Keto and Low Carb Cakes

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  • Keto Vanilla Cake (Super Moist)
  • Keto Salted Butter Pound Cake
  • Keto Lemon Pound Cake

About Tisa

Tisa has an MSc degree in Psychology, is a Ph.D. candidate in Neuroscience, and a passionate cook. Determined to sweeten up peoples' lives with lip-smacking keto and low-carb recipes.

Reader Interactions

Comments

  1. D Duckart says

    March 18, 2021 at 11:51 pm

    What is the net carb in the Blueberry cakes making them in muffin tins 24. These were absolutely mind blowing!

    Reply
    • Tisa says

      March 19, 2021 at 2:05 pm

      Hi! Thank you for the comment.
      The nutritional info got lost in the editing process - apologies! One cake has got approximately 2.4g NET carbs.
      Bests!

      Reply
  2. Bonnie V Knight says

    June 06, 2020 at 11:59 pm

    Hello! Thanks for this scrumptious recipe. I have a question about one of the ingredients, however. When you say creamed curd cheese do you mean Cottage Cheese? Ricotta? I don’t normally buy CC but I do have some Ricotta that I bought for another recipe. Thank you for your wonderful website!

    Reply
    • Tisa says

      June 11, 2020 at 12:39 pm

      Hi, Bonnie! The problem with some of our older content is that we didn't realize that curd cheese is not a big thing in the States (we are based in Europe). While cottage cheese comes somewhat close with flavor, I would rather suggest replacing curd cheese with ricotta in desserts. Ricotta is sweet, fatty, and creamy, while cottage cheese is low in fat and not creamy.

      We should update this info in our recipes asap. Thank you for your question!

      Reply
  3. Liz says

    November 16, 2019 at 1:01 pm

    I will use an 8x8 pan as you so kindly suggest. When you have not done a recipe before, it is very helpful to have some additional details, so I thank you for taking the time to explain. I cannot wait to do these tomorrow; they look really delicious! Many thanks!

    Reply
  4. Liz says

    November 12, 2019 at 10:47 am

    Hello Tisa. Thank you for explaining; that’s very helpful. Last question please. Which size pan did you use (an 8x8 one perhaps?), and how many bars did you cut? The recipe looks delicious, and I am certainly going to try it!

    Reply
    • Tisa says

      November 16, 2019 at 10:14 am

      Hi,
      For the bars you see in the pics, I used a rectangular pan, approximately 11 x 8 inches. As you can see, the bars are quite thin and I wished they were thicker so I would encourage using a smaller pan (8 x 8 should do fine). I cut out 24 small cakes.
      I'm sorry about the confusion. I have learned to specify these things more clearly in the newer recipes.

      Reply
  5. Liz says

    November 11, 2019 at 10:28 pm

    Question. I am very confused. The recipe calls for putting the batter in a muffin pan, and yet the photo looks like blueberry bars. Do you have a separate recipe for the blueberry bars? Please tell me. Thank you

    Reply
    • Tisa says

      November 12, 2019 at 10:01 am

      No, it is simply a matter of form. I made two batches with exactly the same instructions. One was poured into a muffin pan, the other into a square pan and cut later. Sorry for the confusion.

      Reply
  6. edmund fairweather says

    July 30, 2019 at 10:04 pm

    How long do you think these would keep in an airtight container?

    Reply
    • Tisa says

      July 31, 2019 at 6:15 am

      Hi Edmund!
      I'd keep them in an airtight container (and in the fridge!) from 3 to 5 days.
      Best regards!

      Reply
  7. Karen McGowan-Olyott says

    October 30, 2018 at 9:19 pm

    I just made these, they are amazing, the only problem I had was getting it out of the baking dish, I think I'll try using a glass one next time. Thank you so much for this recipe, I just love blueberries

    Reply
    • My Sweet Keto says

      November 02, 2018 at 1:14 pm

      Hi, Karen!
      Blueberries are my thing, too, they're just an amazing fruit. Maybe try using parchment paper next time so that it doesn't stick.
      All the best!

      Reply
  8. Rose says

    September 07, 2018 at 7:01 pm

    what can I use instead of erythritol? would stevia work?

    Reply
    • My Sweet Keto says

      September 10, 2018 at 7:02 am

      You can use any sweeter you desire. In this recipe only stevia extract should do but if you find the batters too liquid because of lack of dry ingredients, add a bit more flour.

      Reply
  9. Gary Rancilio says

    August 27, 2018 at 5:44 pm

    What went wrong? It appears my crust floated to the top in baking pan. was I suppose to bake the crust first?

    Reply
    • My Sweet Keto says

      August 27, 2018 at 7:53 pm

      Hi, Gary. The two are supposed to blend together slightly. You can see in my pictures that the two layers are not perfectly one atop the other either. The "crust" is really just a layer ... Like in the case of black and white cake. I hope you don't mind this "rock'n'roll" approach to much.

      Reply
  10. Melissa says

    August 10, 2018 at 1:29 am

    I’ve never bought protein powder before and wouldn’t know what kind to buy or anything. Do you have to use it? What is it’s purpose? These look delicious!

    Reply
    • My Sweet Keto says

      August 10, 2018 at 7:51 am

      Hi, Melissa.

      This is a good question that I should address in the introductory text, thanks!

      I don't mean to push anyone to buy protein powders if not using any in general. That is why I don't make many recipes that use the powders, only now and then for those who do. It thickens the batter, gives it more vanilla flavor, acts as a binder and, of course, adds more protein count to the final product.

      If you don't want to use the vanilla powder, add another tsp of vanilla extract, maybe vanilla seeds if you wish, and a couple of Tbsp of almond flour. On the other hand, I think the additional flour is not even necessary, either (the final product will be moister without it, and some like that a lot). Also, watch for the desired level of sweetness as the powder is sweet itself.

      All the best and do let us know how it goes!

      Reply
  11. Urs says

    August 09, 2018 at 9:19 pm

    What size baking pan should I use with the cheesecake ? Thanks.

    Reply
    • My Sweet Keto says

      August 10, 2018 at 7:40 am

      It is really up to you but the batter in the pan should be at least 1/2-inch thick. The baking time varies a bit depending on the thickness, naturally, but the toothpick test should help. I, myself, usually use 8"x 8".

      Reply
  12. Marie says

    August 09, 2018 at 3:22 am

    Looks delicious! Can I freeze what we don't eat? Thank you.

    Reply
    • My Sweet Keto says

      August 09, 2018 at 2:07 pm

      Hi. I think these can be frozen without a problem. Cheers!

      Reply

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Hi, I'm Tisa. I'm a psychologist, a Ph.D. candidate in neuroscience, and a passionate cook.

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