This is so good I thought I would share recipe I got from All Day I dream About Food. If you use parchment paper in bottom makes it a lot easier to remove. I forgot to whip the cream but still good.
2 cups fresh Oregon blueberries divided
⅓ cup allulose or BochaSweet
¼ cup water
2 teaspoon lemon zest
½ teaspoon glucomannan or xanthan gum
Crust
1 ¼ cup pecan flour can sub almond flour
½ cup chopped pecans
¼ cup powdered Swerve Sweetener
¼ teaspoon salt
¼ cup butter melted
Filling
12 ounces cream cheese softened
¾ cup powdered Swerve Sweetener
1 ¼ cup heavy whipping cream divided
¾ teaspoon vanilla extract
Combine 1 ½ cups of the blueberries, the sweetener, and the water in a medium saucepan over medium heat. Bring to a boil, then lower the heat to a simmer and cook until the berries are soft enough to be mashed, about 7 minutes.
Remove from heat and stir in the remaining berries and the lemon zest. Sprinkle the glucomannan overtop and whisk to combine. Let cool.
Crust
Preheat the oven to 325F and grease a 9×9 inch metal baking pan.
In a medium bowl, whisk together the pecan flour, pecans, sweetener, and salt. Stir in the melted butter until the dough begins to clump together.
Press the crust firmly and evenly into the bottom of the prepared pan and bake 15 to 18 minutes, until lightly browned around the edges. Remove and let cool completely.
Filling
In a large bowl, beat the cream cheese with the sweetener until well combined. Beat in ¼ cup of the whipping cream to lighten.
In another bowl, beat the remaining 1 cup whipping cream with the vanilla until it holds stiff peaks.
Carefully fold the whipped cream into the cream cheese mixture until well combined. Spread the filling evenly over the cooled crust.
Pour the blueberry topping over the filling and spread to the edges. Refrigerate 3 hours to set before cutting into bars.
Ingredients
Blueberry Topping2 cups fresh Oregon blueberries divided
⅓ cup allulose or BochaSweet
¼ cup water
2 teaspoon lemon zest
½ teaspoon glucomannan or xanthan gum
Crust
1 ¼ cup pecan flour can sub almond flour
½ cup chopped pecans
¼ cup powdered Swerve Sweetener
¼ teaspoon salt
¼ cup butter melted
Filling
12 ounces cream cheese softened
¾ cup powdered Swerve Sweetener
1 ¼ cup heavy whipping cream divided
¾ teaspoon vanilla extract
Directions
Blueberry ToppingCombine 1 ½ cups of the blueberries, the sweetener, and the water in a medium saucepan over medium heat. Bring to a boil, then lower the heat to a simmer and cook until the berries are soft enough to be mashed, about 7 minutes.
Remove from heat and stir in the remaining berries and the lemon zest. Sprinkle the glucomannan overtop and whisk to combine. Let cool.
Crust
Preheat the oven to 325F and grease a 9×9 inch metal baking pan.
In a medium bowl, whisk together the pecan flour, pecans, sweetener, and salt. Stir in the melted butter until the dough begins to clump together.
Press the crust firmly and evenly into the bottom of the prepared pan and bake 15 to 18 minutes, until lightly browned around the edges. Remove and let cool completely.
Filling
In a large bowl, beat the cream cheese with the sweetener until well combined. Beat in ¼ cup of the whipping cream to lighten.
In another bowl, beat the remaining 1 cup whipping cream with the vanilla until it holds stiff peaks.
Carefully fold the whipped cream into the cream cheese mixture until well combined. Spread the filling evenly over the cooled crust.
Pour the blueberry topping over the filling and spread to the edges. Refrigerate 3 hours to set before cutting into bars.
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