Low Carb Lemon Blueberry Delights

By Dr Ernst
May 9, 2022


• Almond Flour Crust

• 8 TBSP grass fed butter

• 1 .25 cup almond flour 

• 2 TBSP swerve

Blueberry Sauce:

• 1 .5 CUP blueberries

• 1/4 CUP water

• 1/3 CUP swerve

Lemon Cheesecake:

• 1 (8 ounce) block organic grass fed cream cheese

• 1 egg yolk

• 1/3 CUP swerve

• 1 TBSP lemon juice

• 1 TSP lemon zest, packed

• 1 TSP vanilla extract

Coconut Crumble:

• 2 TBSP grass fed butter

• 1/4 CUP almond flour

• 1/4 CUP unsweetened coconut flakes

• 1 TBSP swerve


Blueberry Sauce: 

• Mix together blueberries, swerve sweetener and water in a medium sauce pan on low heat. Allow mixture to simmer until it becomes thick, approximately 10-15 minutes. Set aside.


• Preheat oven to 350 degrees.

• Line an 8×8 pan with parchment paper.

• Combine the melted butter, almond flour and swerve in a small bowl and press into the foil lined pan.

• Prebake crust for 7 minutes, until it begins to brown around the edges.

• Remove crust and allow it to cool completely before adding the cheesecake layer.

Lemon Cheesecake:

• Using an electric mixer or small blender combine the cream cheese, egg yolk, sweetener and lemon juice, zest and extract until smooth.

• Spread the cheesecake layer evenly over the cooled crust from above.

Blueberry Layer:
• Spread the previously prepared blueberry sauce over the cheesecake mixture.

• Combine the butter, almond flour, unsweetened coconut and sweetener in a small blender or food processor and pulse until it resembles a crumb like mixture.

• Sprinkle over the blueberry layer.

• Bake at 350F for 15-20 minutes until the top is lightly browned.

• Cool completely before slicing into “bars”.

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