Step 1

To begin prepare the Bluberry Sauce: add blueberries, swerve sweetener and water. Allow mixutre to simmer until it becomes thick, approximately 10-15 minutes. Set aside.

Step 3

For the Crust: Preheat oven to 350 degrees.

Step 4

Line an 8x8 pan with foil or parchment paper.

Step 5

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

Step 6

Prebake crust for 7 minutes, it should not be firm just slightly beginning to brown around the edges.

Step 7

Remove crust and allow it to cool. DO NOT add the cheesecake layer while it is hot.

Step 9

For the Lemon Cheesecake Layer:

Step 11

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

Step 13

Spread the cheesecake layer evenly over the crust.

Step 15

For the Blueberry Layer:

Step 17

Spread the prepared low carb blueberry sauce over the cheesecake mixture.

Step 19

For the Crumble:

Step 21

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.

Step 23

Sprinkle over the blueberry layer.

Step 25

Bake 18-20 minutes until the top is lightly browned.

Step 26

Allow bars to cool completely before slicing.