No Sugar Baker’s Lemon Blueberry Cheesecake Bars

Ingredients for Crust:

1 1.4 C. Almond Flour

½ C. Sliced Almonds

2 T. Swerve Granular

½ t. Salt

½ C. Butter Melted

Easy Directions: Combine all the ingredients. Place firmly in parchment lined 8×8 baking pan. Bake for 10 minutes at 350. Let cool.

Ingredients for Filling:

1 ½ C. Fresh Blueberries

¼ C. Water

1/3 Swerve Confections

Easy Directions: Combine all the ingredients in medium sized saucepan and bring to a rolling boil. Reduce heat and let boil/cook for 10 minutes. Set aside. It will thicken.

Ingredients for Cream Cheese Layer:

1 Block of Cream Cheese (8 Ounce)

1 Egg Yolk

1/3 C. Swerve Confections

1 T. Lemon Juice

1 T. Vanilla

Easy Directions: In electric mixing bowl, cream all ingredients. Set aside.

Ingredients for the Top Layer:

2 T. Butter, Chopped

¼ C. Almond Flour

½ C. Unsweetened Coconut

¼ C. Sliced Almonds

2 T. Swerve Granular

Easy Directions: In small bowl, combine all ingredients until crumbs form. Set aside.

Final Assembly Directions:

You have completed all the first steps and now are ready to assemble the bars. Pour the blueberry mixture onto your cooled crust. Next pour the cheesecake mixture and finally top with the top layer (coconut/almond) mixture. Bake at 350 for 20 minutes and until top is lightly browned. I think its best to let cool in refrigerator before slicing and enjoying!

About the Author: Jayne Jones - America's No Sugar Baker

I got very sick and thought I was battling the common flu. That flu never let up. After weeks of feeling miserable, the Hubs dragged me to the emergency room. I’m embarrassed to tell you my blood pressure was sky high, something like 285/175 and my glucose levels were topping 600 (with 300 in my blood and another 300 spilled over into my urine count). They told me I was inches away from having a stroke, two detached retinas and if I didn’t change my way of life…….well, I had about 4 years to live...