Description
These keto blueberry cheesecake bars are creamy, tangy, and low-carb—made with cream cheese, blueberries, and monk fruit sweetener. A guilt-free dessert you’ll love!
Ingredients
3 large eggs
1/3 cup (64g) golden monk fruit syrup
1 tsp pure vanilla extract
1/8 tsp cream of tartar
1/8 tsp baking soda
16 oz cream cheese, softened
1 cup fresh blueberries (seasonal)
Instructions
Preheat oven to 325°F (160°C). Lightly spray an 8×8-inch baking pan with non-stick cooking spray.
In a mixing bowl, use an electric mixer to combine eggs, monk fruit syrup, vanilla, cream of tartar, baking soda, and softened cream cheese until smooth.
Pour batter into prepared pan. Sprinkle blueberries evenly on top.
Bake for 40–45 minutes, until edges are set and the center is slightly jiggly.
Remove from oven, cover loosely with foil, and refrigerate for at least 4 hours.
Slice into 12 bars and serve chilled.
Notes
Store leftovers in an airtight container in the fridge for up to 5 days.
Can be frozen up to 2 months; thaw overnight before serving.
Swap blueberries for raspberries, blackberries, or strawberries for variety.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baked
- Cuisine: American
