Easy Keto Cheesecake Bars

I think cheesecake is an amazing dessert. First, there is a chewy or crunchy crust. There’s a rich, decadent filling. There’s usually a topping of some sort. What more could you want? These keto blueberry lemon cheesecake bars are one of my favorite ways to make cheesecake. Sweet blueberries and tart lemons are a perfect match. They go so well with the richness of the cream cheese. But the recipe doesn’t stop there. It also has a coconut crumble topping! 

This might sound gourmet. And it definitely tastes gourmet. But it takes less than an hour to make. And because these are bars, it’s a great dessert to bring to a party or potluck. 

Why You’ll Love These Keto Blueberry Lemon Cheesecake Bars

There are many different reasons to love this tart keto dessert. Here are a few reasons why I think you’ll love them.

• Gluten-free. The crust and the crumble topping in this recipe both use almond flour. That means this recipe is entirely gluten-free. 
• Fast and easy. These cheesecake bars are bursting with flavor, but they’re surprisingly easy to make. They take less than an hour, and they don’t require a ton of effort. It’s a great dessert to throw together last minute. 
• Storable. A lot of desserts get worse when you store them. Not these cheesecake bars. They’re just as good out of the fridge as they are at room temperature. That means you can make them in advance! 
• Good party food. Because these cheesecakes are bars, they’re a great food for a party. I make a big batch of these when hosting an event, or when attending a potluck. Everyone will love them, and they’re an easy finger food.

Ingredients Needed

Here are all the ingredients that you need to make these keto blueberry lemon cheesecake bars. Scroll to the recipe card at the bottom of the article to see the exact amounts for each ingredient. 

For the Almond Flour Crust:

• Butter: Make sure to use unsalted butter.
• Almond flour: this recipe was not formulated for coconut flour, I do not recommend any substitutions.
• Monkfruit Sweetener: sugar-free, keto-friendly sweetener.

For the Low Carb Blueberry Sauce:

• Blueberries: It’s best to use fresh blueberries, but frozen ones will also work.
• Water: just a little extra liquid is needed to make this sauce.
• Monkfruit Sweetener: sugar-free, keto-friendly sweetener.

Ingredients for Lemon Cheesecake:

• Cream cheese: room temperature cream cheese.
• Egg yolk: from a size large egg.
• Monkfruit: sugar-free, keto-friendly sweetener.
• Lemon Juice and Zest: you will need 2-3 lemons for this recipe.
• Vanilla extract: it’s important to use 100% pure vanilla extract.

For the Crumble Topping:

• Butter: use unsalted butter for the topping.
• Almond flour: almond flour only, not coconut flour.
• Coconut flakes – Make sure the coconut flakes are unsweetened to keep this recipe keto-friendly.

How to Make Gluten-Free Cheesecake Bars

Here’s how to make the fruity keto dessert. It’s super easy!

• Make the sauce. Add the blueberries, Swerve confectioners sweetener, and water to a saucepan. Simmer until the sauce becomes thick. This should take 10-15 minutes.
• Preheat the oven. Turn the oven on to 350F.
• Prep a pan. Line an 8×8-inch pan with parchment paper or aluminum foil. 
• Make the crust. Add the melted butter, almond flour, and Swerve sweetener to a bowl, and stir to combine. Press the mixture into the pan. 
• Prebake the crust. Bake the crust until it just starts to brown. This should take about 7 minutes. 
• Chill the crust. Remove the crust from the oven and let it cool. 
• Make the filling. Use an electric mixer or a blender to combine the cream cheese, egg yolk, lemon juice, lemon zest, vanilla extract, and Swerve confectioners sweetener into a smooth mixture. Spread it over the crust. 
• Add the sauce. Spoon the blueberry sauce over the top of the cheesecake. 
• Make the crumble. Put the butter, almond flour, coconut flakes, and Swerve sweetener in a food processor or blender. Blend until it has the consistency of crumbs. Sprinkle over the cheesecake.
• Bake. Bake the cheesecake until the top is slightly browned. This should take 18-20 minutes.
• Chill. Allow the cheesecake to cool, then slice it into bars.

Tips for Success

Here are a few tricks and tips for making these tangy cheesecake bars. 

• Use room temperature ingredients. For the best results, use butter, cream cheese, and egg yolks that are at room temperature. When these ingredients are at room temperature, they’ll better mix with the other ingredients. That makes the cheesecake much more smooth.
• Let it cool. Make sure to let the cheesecake crust fully cool before adding the filling. Otherwise, the cheesecake will become a funny texture. Also, make sure to let the finished product cool fully before cutting it. That allows the bars to firm up. 
• Freeze it briefly. For the best-looking cheesecake bars, put the cheesecake in the freezer before cutting it. After 15 minutes, take the cheesecake out, and cut it into bars. This will make the slices much cleaner. 

How to Store Leftovers

You can keep these keto blueberry lemon cheesecake bars in the fridge for up to 5 days. Just make sure to store them in an airtight container.

Can I Freeze This Keto Dessert? 

Yes! I love to keep these bars in the freezer. Wrap the keto dessert in plastic wrap, and then place it in an airtight container or bag. They’ll last in the freezer for 3 months. Thaw at room temperature, or in the fridge overnight. 

More Easy Keto Cheesecakes 

I’m a huge fan of keto cheesecakes. Here are a few more recipes for you to try out.

• Triple Chocolate Cheesecake Bars
• Keto Strawberry Cheesecake Bars
• Keto Pumpkin Cheesecake Bars
• Keto Mocha Cheesecake Brownies
• Keto Cranberry Cheesecake Bars

Yield: 12

Keto Lemon Blueberry Cheesecake Bars

Print

These keto lemon blueberry cheesecake bars have a soft crust and a decadent filling. The rich blueberries are a perfect match with the tart lemon and rich cream cheese.

Prep Time 20 minutes

Cook Time 27 minutes

Total Time 47 minutes

Ingredients

Almond Flour Crust:

• 8 tablespoons butter
• 1 1/4 cup almond flour 
• 2 tablespoons swerve sweetener

Low Carb Blueberry Sauce:

• 1 1/2 cup blueberries
• 1/4 cup water
• 1/3 cup of confectioners swerve sweetener

Lemon Cheesecake Layer:

• 1 (8 ounce) block cream cheese
• 1 egg yolk
• 1/3 cup confectioners swerve
• 1 tablespoon lemon juice
• 1 teaspoon lemon zest, tightly packed
• 1 teaspoon vanilla extract

Coconut Crumble Topping:

• 2 tablespoons butter
• 1/4 cup almond flour
• 1/4 cup unsweetened coconut flakes
• 1 tablespoons swerve sweetener

Instructions

For the Blueberry Sauce:

1. Add the blueberries, Swerve confectioners sweetener, and water to a saucepan over medium heat.
2. Simmer the mixture until it becomes thick, approximately 10-15 minutes. Set aside.

For the Crust:

1. Preheat the oven to 350F.
2. Line an 8x8-inch pan with aluminum foil or parchment paper.
3. Combine the melted butter, almond flour, and Swerve sweetener in a small bowl.
4. Press the crust into the foil lined pan.
5. Pre-bake the crust for 7 minutes. It should not be firm, just slightly beginning to brown around the edges.
6. Remove the crust and allow it to cool. DO NOT add the cheesecake layer while it is hot.

For the Cheesecake Filling:

1. Using an electric mixer or small blender, mix the cream cheese, egg yolk, Swerve confectioners sweetener, lemon juice, lemon zest, and vanilla extract until smooth.
2. Spread the cheesecake layer evenly over the crust.
3. Spread the prepared low carb blueberry sauce over the cheesecake mixture.

For the Coconut Crumble Topping:

1. Combine the butter, almond flour, unsweetened coconut flakes, and Swerve sweetener in a small blender or food processor. Pulse until it resembles a crumb like mixture.
2. Sprinkle the crumble over the blueberry layer.
3. Bake 18-20 minutes until the top is lightly browned.
4. Allow bars to cool completely before slicing.

Notes

• To get the cleanest slices, place the cheesecake in the freezer for 15 minutes before cutting into it.
• Store in an airtight container in the fridge for up to 5 days.
• To freeze, wrap in plastic wrap, then store in an airtight container in the freezer for up to 3 months.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• 
  Swerve Sweetener, Bakers Bundle, Granular and Confectioners, 12 Ounce, pack of 2

Nutrition Information:

Yield:

12
Amount Per Serving: Calories: 256Total Fat: 19.9gCholesterol: 60mgSodium: 67.2mgCarbohydrates: 6.6gFiber: 1.1gSugar: 3.2gProtein: 4g

The post Keto Blueberry Lemon Cheesecake Bars appeared first on The Best Keto Recipes.

Keto Blueberry Cheesecake Bars

These creamy Blueberry Cheesecake Bars are such a delightful treat! Homemade blueberry sauce is swirled into a perfect creamy vanilla cheesecake! This easy cheesecake recipe is an impressive dessert that everyone will love!

These cheesecake bars can be frozen so you’ll be able to cook ahead of time and waste nothing! Grab a frozen cheesecake bar from the freezer, toss it into your lunch bag, and then it’ll be thawed by the time you’re ready for a mid-day treat.

Ingredients for Blueberry Cheesecake

Here’s a quick overview of what you’ll need for these cheesecake bars. As always, keep scrolling down to the printable recipe card for exact measurements.

• Butter: I prefer salted butter, but feel free to use unsalted if you are watching your sodium. Butter should be melted to help hold the crust together.
• Coconut flour: I do not recommend any flour substitution. Coconut flour soaks up more moisture than other flours, so you will not achieve the same texture with any substitution.
• Monk fruit sweetener: If you prefer another sugar-free sweetener, that will work as long as it is the confectioner’s texture.
• Egg: Size large, beaten. This helps keep the entire crust together.

• Cream Cheese: Your cream cheese must be softened when mixing, or you will not be able to achieve the smooth, creamy cheesecake everyone loves.
• Eggs: These work as a binder and add moisture for a decadent, rich cake.
• Vanilla extract: Gives a well-rounded flavor that pairs perfectly with the blueberries.
• Blueberries: Fresh blueberries are best. Frozen blueberries can add too much moisture, and they often can color the entire cheesecake bar blue/purple.

How to make Blueberry Cheesecake

These cheesecake bars are easy to make without adding a ton of carbs to your day! In addition to the ingredients listed above you will need an 8×8 pan, a saucepan, and a mixing bowl. Here’s a step-by-step guide to making keto Blueberry Cheesecake Bars.

Prepare oven and pan

First, preheat the oven to 350 degrees F and prepare your pan. Line the 8×8 pan with parchment paper or foil. This will help you pull the cheesecake out of the pan when you’re ready to cut them. Lightly spray with oil so that the bars don’t stick.

Make the crust

Grab a medium-sized mixing bowl and combine melted butter, coconut flour, granulated monkfruit, and egg to create your crust. Once it’s crumbly and well mixed, press into your prepared pan.

Make the Cheesecake Filling

In another medium-sized mixing bowl, add softened cream cheese, sour cream, egg, vanilla extract, and monkfruit. Using an electric mixer, beat the mixture until smooth. If you don’t have an electric mixer, you can mix by hand but it will take a long time and a lot of elbow grease. Be sure to get rid of any clumps of cream cheese is key to a creamy, rich cheesecake.

Make Blueberry Sauce

In a small saucepan add the blueberries, water, and sweetener. Bring the mixture to a simmer and reduce the heat to low. Allow the mixture to simmer for about 10 minutes, stirring occasionally until thickened. When the sauce is done it will resembled the second photo above.

Blend the Blueberry Sauce

This step is optional but recommended. Add the blueberry sauce to a blender or food processor and blend until smooth. This just creates a nicer texture and creates a pretty swirl.

Swirl

Once you’ve made the blueberry sauce and have allowed it to cool simply add the sauce in small spoonfuls all over the cheesecake. Use a knife or toothpick to swirl the blueberry sauce in the cheesecake.

Bake

Bake 40-50 minutes until the center of the cheesecake has set and is not jiggly. Pull from the oven and allow the cheesecake to cool completely before refrigerating. After chilling for at least 2 hours, pull from the fridge and slice into 12 bars.

Store

These cheesecake bars should be stored in an airtight container in the fridge. You’ll get the best texture when you eat them within 5 days of baking them.

Freeze

You can freeze these cheesecake bars separately after cutting for an easy grab-and-go dessert, or you can freeze the entire cheesecake for a beautiful full dessert later. Double- or triple-wrap your cheesecake (or individual bars) before storing in a freezer bag to prevent freezer burn. These are best eaten within 3 months.

If you like these Blueberry Cheesecake Bars, you’ll love these recipes:

• Lemon Blueberry Cheesecake Bars – Take your love of blueberries, add a squeeze of lemon to brighten up the flavor, and give it a crumbly topping for an AMAZING dessert.
• Triple Chocolate Cheesecake Bars – Talk about decadent! A delicious chocolate crust, chocolatey cheesecake, and an amazing sugar-free ganache.
• Keto Chocolate Chip Cookie Cheesecake Bars – A delicious vanilla cheesecake layer between two tasty sugar-free cookie layers is the key to the perfect keto dessert!
• Keto Strawberry Cheesecake Truffles – You will love having these stored in your freezer for a quick sweet treat that can make any day better.
• 20+ Delicious Keto Cheesecake Recipes – Whether you love fruit or chocolate, baked or no-bake, bars or full cakes, this list has just about every type of cheesecake recipe you could want!

FAQs about Keto Blueberry Cheesecake Bars

Yield: 12 slices

Blueberry Cheesecake

Print

These easy Blueberry Cheesecake Bars are the perfect keto dessert!

Prep Time 15 minutes

Cook Time 35 minutes

Total Time 50 minutes

Ingredients

Crust

• 8 tablespoons butter, melted
• 3/4 cup coconut flour
• 2 tablespoons confectioners monk fruit sweetener
• 1 large egg, beaten

Cheesecake Filling

• 2 (8 ounce) packages cream cheese, room temperature
• 1/2 cup sour cream
• 1 large egg, room temperature
• 3/4 cup confectioners monkfruit sweetener
• 2 teaspoons vanilla extract

Blueberry Sauce

• 1 1/2 cup blueberries
• 1/4 cup water
• 1/3 cup of confectioners monk fruit sweetener

Instructions

1. To make the blueberry sauce heat the berries, water, and sweetener in a small saucepan over medium heat. Once the sauce is simmering reduce the heat to low and allow it to reduce, stirring occasionally, for about 10 minutes. When the sauce has thickened remove from heat and set aside.
2. OPTIONAL: if desired, blend the blueberry sauce until smooth using a blender or food processor.
3. Preheat the oven to 350 degrees F. Line an 8x8 pan with foil or parchment paper, and lightly spray with oil.
4. In a mixing bowl combine the melted butter, coconut flour, sweetener and egg to make a crust. Press into the prepared pan, set aside.
5. In a mixing bowl combine the softened cream cheese, sour cream, egg, vanilla extract and sweetener. Beat with an electric mixer until smooth.
6. Pour the cheesecake batter into the prepared pan.
7. Using a small spoon add HALF the blueberry sauce in small scoops all over the cheesecake. Use a knife or toothpick to swirl the sauce.
8. Bake at 350 degrees F for 40-50 minutes until the cheesecake has set. Allow the cheesecake to cool completely before refrigerating.
9. Slice the cheesecake and serve with the remaining blueberry sauce and whipped cream.

Notes

It is very important to reserve part of the blueberry sauce. If you add all of the sauce to the cheesecake it will be too much liquid and the cheesecake will never set.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• 
  Lakanto Monkfruit Sweetener, 1:1 Powdered Sugar Substitute, Keto, Non-GMO (1.76 lbs)

Nutrition Information:

Yield:

12

Serving Size:

1 slice + 2 tablespoons blueberry sauce
Amount Per Serving: Calories: 258Total Fat: 23.6gCholesterol: 94.6mgSodium: 169mgCarbohydrates: 5.8gNet Carbohydrates: 4.1gFiber: 1.7gSugar: 2.7gProtein: 5.4g

The post Blueberry Cheesecake (keto, low carb) appeared first on The Best Keto Recipes.

Easy Blueberry Muffins

Ingredients for Keto Blueberry Muffins

As always, this is a quick overview of the ingredients you will need for this recipe. For the complete, printable recipe just keep scrolling.

• Butter: This should be slightly softened but still good and cold
• Brown sugar monk fruit sweetener – This adds a depth of flavor without calories or net carbs.
• Coconut Flour: I would not recommend any flour substitutions. If you prefer a recipe with only almond flour, try this Chocolate Muffin recipe. Here’s a great writeup about coconut flour if you’re new to baking with it.
• Baking powder and salt – These help make the muffins fluffy and flavorful.
• Wet ingredients – Eggs, Unsweetened almond milk, vegetable oil, and vanilla extract.
• Coconut flakes – These add a great texture and flavor to the muffins. It complements the blueberries and the coconut flour.
• Blueberries – Fresh blueberries are best as frozen blueberries add a lot of moisture and can make the muffins dense and undercooked.

How to make Keto Muffins

Aside from the ingredients listed above you will need a bowl, electric mixer (hand or standing), spatula and muffin tin (metal or silicone will work). I’ve documented the entire process below so you can see each step of the baking process.

Cream the Butter and Sweetener

Add the monkfruit and butter to a mixing bowl. Using an electric mixer cream the butter and sweetener on medium speed this process will take about 1 minute. It will resemble the texture you see above.

Add Liquid Ingredients

Next, add the oil, eggs, milk and vanilla extract to the same mixing bowl. Using the electric mixer again beat the mixture until it is well incorporated. Be sure to stop and scrape the sides of the bowl down as needed.

Add the Coconut Flour, Baking Powder and Salt

In another bowl combine the coconut flour, salt and baking powder. Slowly spoon the flour mixture into the wet ingredients while running the electric mixer on low speed. When the ingredients are incorporated stop the mixer, do not over mix the batter because coconut flour is extra absorbent.

Fold in the Coconut and Blueberries

Lastly, fold in the fresh blueberries and unsweetened shredded coconut flakes.

Add to Muffin Pan

Spray a muffin tin with cooking spray and spoon the batter evenly among 6 muffin wells.

Bake

Bake the muffins at 350 degrees F for 25 minutes or until the muffins have begun to brown on top and have set in the center. Enjoy immediately with a pat of butter and cup of coffee!

Serve

One of these muffins with a Lemon Cheesecake Parfait is about 7 net carbs and perfect for when you need a sweet start to the day! If you want a drink but aren’t big on coffee, try an Iced Vanilla Chai or a Vanilla Bean Frappuccino.

For coffee lovers, try this Keto Coffee Frappuccino – It’s better than Starbucks! If you’re feeling fancy, a Keto Caramel Frappuccino is perfect for you. Feeling full of the holiday spirit (no matter the season)? You will LOVE this Gingerbread Latte!

Store

These muffins can be stored in an airtight container on the countertop for 1 week. You can store them in the fridge for 2 weeks, but they’re best enjoyed warm or at least room temperature.

Freeze

You can freeze keto muffins! Allow the muffins to cool completely, then double wrap each one in plastic — These help stop freezer burn and make it easy to grab and go! Store the wrapped muffins in a freezer-safe container and eat within 3 months for the best taste and texture.

Reheat

Reheating these muffins in 30 second intervals is the quickest way to reheat. You could also place in the toaster oven afterwards if you prefer the crisp edges on top.

If you like these Keto Blueberry Muffins, you’ll love these recipes:

• Keto Chocolate Muffins – 3.6 net carbs
• Blueberry Chaffle – 1.8 net carbs
• Low Carb Blueberry Bars – 7.2 net carbs
• Grain Free Granola – 2.5 net carbs per 1/4 cup
• Keto Lemon Raspberry Bread – 2.9 net carbs
• Keto Pumpkin Muffins – 5 net carbs

For more keto breakfast recipes, here’s a great list!

FAQs about Easy Keto Muffins

Yield: 6 Muffins

Easy Keto Blueberry Muffins

Print

These Easy Keto Blueberry Muffins are the perfect way to start the day! Large fluffy coconut flour muffins are gluten free, nut free, and under 6 net carbs each.

Prep Time 10 minutes

Cook Time 25 minutes

Total Time 10 minutes

Ingredients

• 2 tablespoons butter: slightly soft, but still cold
• 1/3 cup brown sugar monk fruit sweetener
• 2 large eggs
• 1/2 cup unsweetened almond milk (regular if not keto)
• 1/4 cup vegetable oil
• 1 teaspoon vanilla extract
• 1/2 cup coconut flour
• 2 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 cup unsweetened coconut flakes
• 1/2 cup blueberries

Instructions

1. While the oven preheats to 350 degrees F, grease a 6 count muffin tin and set it aside.
2. Use an electric mixer to cream together the butter and sweetener in a mixing bowl. When the mixture is combined well add the eggs, milk, oil and vanilla extract, beat with the electric mixture again until creamy. 
3. In another bowl combine coconut flour, salt and baking powder. Slowly spoon the flour mixture into the wet ingredients while running the electric mix on low speed. When the ingredients are incorporated stop the mixer (do not over mix) and fold in the coconut and blueberries.
4. Immediately spoon into the wells of the prepared muffin tin and bake 25-30 or until the muffins have begun to brown on top and have set in the center.

Nutrition Information:

Yield:

6

Serving Size:

1 muffin
Amount Per Serving: Calories: 169Total Fat: 14.8gCholesterol: 62mgSodium: 389mgCarbohydrates: 6.9gNet Carbohydrates: 4.3gFiber: 2.6gSugar: 2.7gProtein: 3.6g

The post Easy Keto Blueberry Muffins appeared first on The Best Keto Recipes.

Blueberry Chaffles

These Blueberry Chaffles are the perfect keto breakfast or keto dessert! These low carb waffles taste exactly like a blueberry waffle- your family won’t be able to tell the difference. By taking the recipe for a Basic Chaffle but reducing the amount of mozzarella for more cream cheese, you’ve got yourself a nice, soft chaffle. If you prefer a crispier texture, pop into the Air Fryer or toaster.

This recipe is perfect for keto meal prep- these are super easy to freeze and reheat, making your mornings a breeze. These chaffles are also a super kid friendly recipe- pop one into the toaster and add your toppings and you’ve got a happy breakfast table!

While you may traditionally think of these keto waffles as a breakfast food, I also love them for an indulgent keto dessert. For a fun topping, try this Keto Frosting, Sugar Free Strawberry Sauce or your favorite sugar free syrup. The best part? One of these chaffles is only 1.8 net carbs!

Blueberry Chaffle Ingredients

As always, here is a quick overview of the ingredients used in our Blueberry Chaffle. For the complete recipe, just scroll to the bottom of the page.

• Eggs, size large
• Almond flour, Baking powder
• Mozzarella- shredded and Cream cheese- softened
• Sweetener- I used brown sugar monkfruit, but you can use your preferred sugar free sweetener
• Vanilla extract and Cinnamon
• Blueberries

How to make a Blueberry Cream Cheese Chaffle

Preheat your waffle maker. Beat your eggs and add the rest of the ingredients and mix well. Spray your waffle maker with nonstick spray and add your mixture. I recommend filling until about 2/3rd of the way full, or about 1/8 of a cup. Cook until the steam stops coming out of the waffle maker- for me, this was about 5-6 minutes. Repeat with the remaining mixture. This does make a softer chaffle, but you can toast them or put them in the Air Fryer if you prefer a crispier texture.

How to eat chaffles

If you’re new to a keto diet or you’re expanding your keto recipes, you may not be familiar with chaffles. Chaffles are “waffles” that are made with cheese- they are very low in carbs while still providing you with a good amount of fat. These Blueberry Chaffles would be delicious with so many things- I even loved them plain! They are delicious with the Keto Frosting I used for these Cinnamon Twists, but you could also top them with Sugar Free Syrup and butter.

Chaffles aren’t just for dessert! I love to make savory chaffles, like this Keto Turkey Club Sandwich. A few other favorites include Keto BBQ Stacks, Keto Chili Cheese Chaffles, or a Keto Bacon Cheeseburger. If you like spice, try this Keto Jalapeno Popper Burger. Basically just replace bread with a chaffle, and you’ve saved yourself a ton of carbs!

For more ideas, check out this post for Everything You Should Know about Chaffles!

How to freeze chaffles

Allow the chaffles to completely cool off, then place them in a freezer bag (with parchment paper between each so they don’t stick together). These are best eaten within a month of being frozen, but they technically are fine for 6 months.

Are blueberries keto?

Blueberries are a great option for fruit on a keto diet! They are high in fiber while remaining low in carbs. They are also full of antioxidants, vitamins and minerals! This only applies to fresh blueberries- dried berries tend to be high in sugar.

Keto Friendly Fruits

This recipe is fantastic for customizing to your personal tastes! Fruits like blackberries, raspberries, strawberries and kiwi can all be enjoyed on a keto diet, although in small amounts. Dried coconut is also a great option!

More keto chaffle recipes

• Bacon Cheddar Chaffles
• Jalapeno Cheddar Chaffles
• Pizza Chaffle
• Sausage Jalapeno Chaffle

Yield: 8 chaffles

Blueberry Chaffles

Print

These Blueberry Chaffles are the perfect low carb breakfast or snack recipe! Great for keto meal prep and under 2 net carbs each!

Prep Time 2 minutes

Cook Time 6 minutes

Total Time 8 minutes

Ingredients

• 3 eggs
• 1/4 cup almond flour
• 1/2 cup shredded mozzarella
• 4 ounces cream cheese, softened
• 1/2 teaspoon baking powder
• 1 tablespoon sweetener (I used brown sugar monk fruit, but you can use your favorite sugar-free sweetener)
• 1/2 teaspoon vanilla extract
• 1/4 teaspoon cinnamon
• 1/3 cup blueberries

Instructions

1. Preheat the waffle maker. In a medium sized bowl, beat the eggs until well scrambled
2. Add all remaining ingredients and stir until well incorporated.
3. Spray the inside of the waffle maker with oil. Fill the waffle maker 2/3rd full (a bit more than 1/8th cup of mixture), then cook until there is no remaining steam coming from the machine (about 5-6 minutes).
4. Repeat with remaining mixture. Chaffles will be soft, but you can crisp them up in a toaster or air fryer if you prefer.

Nutrition Information:

Yield:

8

Serving Size:

1 chaffle
Amount Per Serving: Calories: 112Total Fat: 7.4gCholesterol: 86mgSodium: 134.8mgCarbohydrates: 2.3gNet Carbohydrates: 1.8gFiber: 0.5gSugar: 0.9gProtein: 6.1g

The post Blueberry Chaffle appeared first on The Best Keto Recipes.