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

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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.*

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  1. Use code HIGHFALUTIN60 to get 60% OFF + FREE SHIPPING on your Green Chef box at https://bit.ly/3J4RRaN

    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
    https://www.highfalutinlowcarb.com/low-carb-blueberry-cheesecake-bars/

    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!
    https://amzn.to/3HpCMiC

    ————–
    PRODUCTS USED IN THIS VIDEO

    ProTeak Cutting Board: https://amzn.to/2Qb2dLX
    My Amazon Shop: https://www.amazon.com/shop/highfalutinlowcarb

    (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

    Get your "SIFT, Y'ALL!" shirts, hoodies and aprons by visiting: https://shop.spreadshirt.com/lowcarb

    ————–
    MY SOCIAL MEDIA LINKS

    Website: https://www.highfalutinlowcarb.com
    Patreon: https://www.patreon.com/highfalutinlowcarb
    Facebook: http://www.facebook.com/highfalutinlowcarb
    Twitter: http://twitter.com/hf_lowcarb
    Instagram: https://www.instagram.com/highfalutinlowcarb
    Shirts & Aprons: https://shop.spreadshirt.com/lowcarb
    Amazon Shop: https://www.amazon.com/shop/highfalutinlowcarb

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

    Music by Epidemic Sound

    ————–
    THE HIGHFALUTIN' KITCHEN STUDIO GEAR

    Front Camera (Canon 70D): https://amzn.to/3dQed0a
    Front Camera Lens (Canon 24mm Prime): https://amzn.to/3qYXLhR
    Overhead Camera (Canon G7Xiii): https://amzn.to/2NHLWy3
    Switti RGB LED Lights: https://amzn.to/3dV71zX
    Neewer LED Ring Light: https://amzn.to/3kxZwQz
    Comica Wireless Lavalier Mics: https://amzn.to/3ku9uCG
    Neewer Heavy Duty C-Stand: https://amzn.to/3uxBlGx

  20. Wow Wes! You look amazing! Say! I just keep ordering your cookbook and gifting it! It has some of the best recipes ever! Those sweet n Spicy meatballs 💕Zuppa Toscana 💕 Broccoli cheddar soup💕Classic dinner hash browns 💕Easy Mississippi pot Roast💕The Summer Squash mock apple crumble💕 just a mere fraction of all the recipes I’ve made from your cookbook! One of the Best investments ever!

  29. Allulose lowers my blood sugar to the point of hypoglycemia if I have too much. Pairing it with carby foods helps keep my blood sugar from spiking. I love it but I've learned to not overdo it and keep it to just the occasional baked items that I make.

  36. I missed you! Glad to see your face again. I use allulose and monkfruit blend which measures 1:1 for sugar. Allulose is good for soft foods as it doesn't let food crisp up. You can subtract allulose grams just like any other sugar alcohols to get net carbs. Also, I have that same Duxtop cooktop and I love it! 10 out of 10 stars.h

  40. 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.

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