Low Carb Blueberry Cheesecake Squares

Low Carb Blueberry Cheesecake Squares

Yield: 12 squares
Serving size: 1 square


For the crust:

For the filling:


To make the crust:

  1. Cream together the butter and sweetener. 
  2. Add the coconut, coconut flour, and baking powder, and mix until well combined.
  3. Press into a 9 x 9-inch pan/dish lined with parchment paper and set aside.

To make the cream cheese filling:

  1. Preheat oven to 350 degrees Fahrenheit.
  2. In a medium bowl, beat together (using a hand or electric mixer) the cream cheese, ⅓ cup sweetener, lemon juice, extracts, and egg until smooth. 
  3. Pour mixture evenly over the crust.
  4. In a small bowl, mash the blueberries and 2 tbsp of sweetener together with a fork to blend well. 
  5. Drop the mashed blueberries by the spoonful over the cheesecake mixture and swirl gently with a fork until evenly distributed on the top.
  6. Bake for 25 minutes and allow to chill before slicing and serving.

Low Carb Blueberry Cheesecake Squares - Nutrition Label

Mary Paley

Fearless Dietitian; 30+ years as a professional dietitian; Master’s Degree in Nutrition and Dietetics at the MGH Institute of Health Professions; Lead research dietitian for several major pharmaceutical companies; Currently focused on health and wellness and the benefits of ketogenic diets for both obesity and diabetes management. MS, RDN, CDE, LD/N

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