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keto blueberry cheesecake bars – gluten-free


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Prep Time: 10 minutes

Cook Time: 40 minutes

Total: 50 minutes

Servings: 12


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Step 1

Preheat oven to Add the almond flour, butter, egg, Swerve confectioners and vanilla extract to the bowl of a food processor and mix until a dough is formed.

Step 2

Place the dough in a 8″ x 8″ glass or ceramic baking dish lined with parchment paper and press out in an even layer. The dough will be a little sticky, so if you wet your hands, it will make it easier to spread.

Step 3

Add the cream cheese to a mixing bowl and whip. Mix in the eggs one at a time. Add in the vanilla, Swerve and sour cream, then mix until well combined.

Step 4

Pour the batter over the crust and smooth out the top using a spatula. Take the blueberry sauce and drop dollops evenly over the top.

Step 5

Taking a butter knife and keeping it upright, swirl the sauce through the cheesecake batter until it’s pretty well combined, giving you streaks of color throughout.

Step 6

Bake for 40-45 minutes, or until the center has just set. There will still be a slight jiggle to it. Chill in the fridge for at least 1-2 hours or until set before cutting. Optional: Serve with a dollop of homemade whip cream on top.

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