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A press-in nut crust and easy blueberry topping make these low carb no-bake cheesecake bars the ultimate in easy and tasty.
Cook Time : 10 mins
Ingredients
Pecan Crust
- 1 cup (4 oz/ 114 g) pecans, toasted
- 1 cup (4 oz/ 114 g) almond flour
- 1/4 cup (3/4 of a scoop/ 25 g) whey protein isolate
- 1/3 cup (970 g) powdered erythritol or Swerve
- 4 tablespoons (2 oz/ 57g) butter, melted
No-bake Cheesecake
- 2 packages (16 oz) cream cheese, softened
- 1/2 cup (4 oz/ 118 g) heavy whipping cream
- 2/3 cup (3 oz/ 85 g) Icing Sugar
- 1 tablespoon (15 ml) vanilla extract
- 1/2 teaspoon (2.5 ml) stevia glycerite
Blueberry Topping
- 2 cups blueberries 10 oz/ 283.5 g, frozen or fresh
- 3 tablespoons water 45 ml
- 1 tablespoon lemon juice 15 ml
- 3 tablespoons erythritol 45 ml, or more to taste
- 1 pinch nutmeg
Instructions
Please visit lowcarbmaven.com for full instructions.
