Keto Blackberry Cheesecake Bars (Blackberry Bliss Bars) - Fit Mom Journey (2024)

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Keto Blackberry Cheesecake Bars
{THM:S, Low Carb, Ketogenic, Sugar Free}

Say hello to the most beautiful recipe to come out of my kitchen all year!

Rich, Creamy, just a bit tangy, and a crust that will have you believing it's not even Keto.

Berries are a staple in the Ketogenic Diet – and in my house personally, so when these gorgeous berries went on sale at Aldi a couple of week ago, I picked some up, with vision of all sort of Blackberry desserts dancing around in my head.

Because we all know berries can be expensive.

The inspiration for this dessert came from something I made growing up. They were basically a blackberry cheesecake fluff dessert, but of course I've modified it to be Keto.

And trust me, you won't know the difference.

Here's what you'll need for these Keto Blackberry Cheesecake Bars:

For The Crust:

Almond Flour
Coconut Flour
Butter
Water
Lakanto Golden Sweetener*
Vanilla

For the Cream Cheese Layer:

Full Fat Cream Cheese
Vanilla Extract
Lakanto Powdered Sweetener*
Heavy Whipping Cream
Beef Gelatin

For The Blackberry Topping:

fresh or frozen Blackberries
Water
Lakanto Classic Sweetener*
Lemon Juice
Great Lakes or Vital Proteins Gelatin

*save 15% at Lakanto.com using code “fitmomjourney”

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, Lakanto 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, Lakanto Classic, 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!

Keto Blueberry Cheesecake Bars Macros:
16 Servings – Macros/serving:
142 Calories
13g Fat
2g Net Carbs (4g total – 2g fiber)
3g Protein

You May Also Like:
Low Carb Cherry Sour Cream Cake
Easy Keto 3-Ingredient Fudge
Low Carb Jello Cake
Keto Pumpkin Roll
Pumpkin Cookies with Maple Cream Cheese Frosting

xoxo,
Gretchen

Keto doesn't have to be hard – download Keto Quickstart and start today! (it's free!)

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