Description
Delicious pie bars with a creamy lemon filling and juicy blueberries, perfect for a guilt-free dessert.
Ingredients
Scale
- 1 1/2 cups almond flour
- 1/2 cup powdered monk fruit sweetener
- 1/4 tsp salt
- 1/2 cup unsalted butter, melted
- 2 packages (8 oz each) cream cheese, softened
- 1/2 cup granulated monk fruit sweetener
- 2 large eggs
- 1 tbsp fresh lemon zest
- 3 tbsp fresh lemon juice
- 1 tsp vanilla extract
- Pinch of salt
- 2 1/2 cups fresh blueberries
- 1 cup almond flour (for crumble topping)
- 1/3 cup powdered monk fruit sweetener (for crumble topping)
- 1/2 tsp lemon zest (for crumble topping)
- 1/4 cup unsalted butter, softened (for crumble topping)
- Pinch of salt (for crumble topping)
- Optional: 1/2 cup powdered monk fruit sweetener (for glaze)
- Optional: 1-2 tbsp fresh lemon juice (for glaze)
Instructions
- Preheat your oven to 350°F (175°C). Prepare your 9×13-inch baking pan by lining it with foil.
- Make the sugar-free crust: In a mixing bowl, combine the melted butter and powdered sweetener until well combined. Gradually mix in the almond flour and salt until the dough forms a cohesive mixture. Press about 2/3 of this dough into the prepared baking pan. Bake for 15-20 minutes until light golden brown. Remove from the oven and let it cool.
- Prepare the lemon cheesecake filling: Beat the softened cream cheese and granulated monk fruit sweetener in a mixing bowl until smooth and creamy. Add the eggs one at a time, mixing well. Stir in the lemon zest, lemon juice, vanilla extract, and a pinch of salt, ensuring everything is well incorporated. Gently fold in the blueberries.
- Make the crumble topping: In a small bowl, mix together the almond flour, powdered sweetener, lemon zest, and salt. Cut in the softened butter until the mixture resembles crumbly sand.
- Assemble and bake: Pour the creamy lemon filling over the cooled crust. Scatter blueberries over the filling and sprinkle the crumble topping generously. Bake for 55 minutes to an hour until the filling is set and the topping is golden brown.
- Cool completely for about 2 hours. If desired, whisk together powdered sweetener and lemon juice, then drizzle over the cooled bars.
- Cut and store: Lift the bars out using the foil overhang and cut into squares. Store leftovers in the refrigerator for up to three days.
Notes
Feel free to substitute other nut flours or sweeteners as needed. Ensure that all ingredients are gluten-free if required.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: 150
- Sugar: 1g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 30mg
Keywords: sugar-free, blueberry, lemon, dessert, gluten-free, pie bars