Blackberry Cheesecake Bars

You can use any kind of berry for this recipe but I've been in the mood for Blackberries here lately. You can also use a mixture of berries for a medley!

For The Crust:

1-⅓ cup Almond Flour
2 tsp Coconut Flour
2 T Butter
2 tsp Water
⅛ cup Powdered Sweetener*
1 tsp Vanilla

For the Cream Cheese Layer:

8 oz Full Fat Cream Cheese
1 tsp Vanilla Extract
½ cup Powdered Sweetener*
1/2 cup Heavy Whipping Cream
1 tsp. Gelatin

For The Blackberry Topping:

2.5 cup fresh or frozen Blackberries
¾ cup Water
⅔ cup granulated sweetner
1 tsp. Lemon Juice
1 T Gelatin

Keto Blackberry Cheesecake Bar Directions:

Preheat oven to 350 degrees.

Mix all of the pie crust ingredients in a bowl until combined. Press into your 9×9 pan.

Bake at 350 for 10-12 minutes until the edges just start to brown. Take out of the oven and let cool completely before mixing up the filling.

To make the cream cheese layer, whip 1/2 cup of whipping cream in a large bowl.

In a separate bowl, beat the cream cheese, vanilla, powdered sweetener, and gelatin.

Gently fold the whipped cream in with the cream cheese mixture, until thoroughly combined. Spread evenly in the bottom of the prepared and cooled crust, then place in the refrigerator to cool down while you make the blackberry layer.

To make the blueberry layer, bring 1.5 cups of blackberries, the water, granulated sweetener, lemon juice, and gelatin to a boil in a medium saucepan. Stir well to eliminate clumps.

Take off the heat and blend with an immersion blender or in your stand-along blender until smooth and there are no clumps. Stir in the remaining 1 cup of blackberries.

Cool the blackberry topping to room temperature, then slowly pour it over the cream cheese layer.

Refrigerate 4 hours or overnight to set completely – enjoy!

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