I love this time of year, because fresh berries are in season, and berries are very diabetic-friendly fruits. They’re low in carbs, but have the sweet taste of summer I love in fresh fruits.
In honor of the lovely blueberry, I wanted to create a delectable dessert that would be perfect for summer. I searched the web for inspiration and found this recipe for Lemon Blueberry Cheesecake Bars that is definitely NOT diabetic friendly.
I decided to use that recipe as a base and tweak it to make it sugar-free and low carb. What I came up with was a success! I found almost all my ingredients at Walmart, including the fresh blueberries, which were only $3.98 for an 11 ounce package.
When shopping for blueberries, make sure to buy firm looking berries, and use or freeze them quickly. Fresh berries don’t last long, and once they start to wrinkle, they’re on their way out….fast!
Make sure you rinse your blueberries before using them. And when you rinse them, make sure to check for stems left on the berries. I pulled quite a few off mine.
When I think of cheesecake, I usually think of a graham cracker crust, which is of course not good when you’re diabetic. Fortunately nut crusts are easy to make in a food processor, and they’re a good replacement for the traditional graham cracker. I had hazelnuts on hand, but pecans would be absolutely delicious in this recipe, too.
One more tip, before getting to the recipe itself: Truvia doesn’t always blend really well, so I like to powder it before mixing it with other ingredients. To powder Truvia, just run it through a small coffee grinder (affiliate link). Small coffee grinders are really inexpensive, and they work well for powdering artificial sweeteners. It just takes 30 seconds through the coffee grinder to make a fine powder, but those extra thirty seconds really improve the texture of recipes containing Truvia.
I’m sure by now you’re salivating, just thinking of the lemony, blueberry, cheesy delicious goodness in these dessert bars, so I won’t wait any longer to pass along the recipe. Enjoy!
- 1.5 cups hazelnuts
- ⅓ cup vanilla whey protein powder (I use Swanson brand)
- ¼ cup butter, melted
- 11 ounces blueberries (could easily use more)
- ¼ cup water
- ½ teaspoon Truvia
- ½ teaspoon Xanthan gum (or guar gum or glucomannan)
- 24 ounces cream cheese, softened
- ⅓ cup plus 1.4 Tablespoons Truvia, powdered
- 3 eggs
- 3 Tablespoons fresh lemon juice (about 1.5 lemons)
- Zest of one lemon
- 1 teaspoon vanilla
- Pulse hazelnuts in a food processor until you have a medium-fine grind. Add protein powder and melted butter and pulse until combined.
- Press crust into a greased 8×8 baking dish. Bake at 350 for 18-20 minutes until crust begins to brown.
- Add blueberries, water, and ½ teaspoon truvia to a pot and bring to a boil. Simmer, covered, until blueberries are broken. Sprinkle ½ teaspoon xanthan gum over the top of the blueberries and stir until combined and thickened. Chill in refrigerator until ready to use.
- Process ⅓ plus 1.5 Tablespoons truvia in a coffee grinder to powder. Beat cream cheese and powdered truvia until light and fluffy. Add eggs one at a time, beating well after each addition. Add lemon juice, lemon zest, and vanila. Beat until smooth.
- Spread blueberry filling over crust. Top with lemon cream cheese mix. Bake in a preheated 350 oven for 40-45 minutes. Cool on a wire rack for an hour. Chill at least two hours before serving.