Рецепт Low-Carb Blueberry Cheesecake Bars
When I think of blueberries, I think of Justin. My oldest son loved blueberries when he was a little one. He takes after his mom in that field! I could have sat and eaten the whole container of bluegerries, but since I wanted to make a treat with them, I refrained :) These Low Carb Blueberry Cheesecake Bars were worth the restraint!
I know sometimes it seems like I bake a lot, but believe me, when I do bake, I don't normally keep the entire batch of goodies here at home for us. In reality, I don't bake anywhere near as much as I used to. I seemed to have lost some energy or else I just have a much more demanding day job! I tend to probably think its a mix of the two. Sometimes when I bake, I do stupid things, like put what I want to take to work in the fridge in our garage. Then forget for a week straight to grab it before I go into the office. I did that with my Blackberry Cupcakes. It was sad having to toss those beauties out. However, while these bars made it in our garage fridge, they did not get thrown out. They did take us a week to get through and Grumpy probably did most of the eating. The garage fridge is definitely a good method of making ME forget there is yummy food lying around!
I was entirely impressed that a good portion of the crust of this recipe had nut meal in it. I never would have thought of using nut meal in the crust as a substitue for some of the graham carkers. I loved it. I also went with the SPLENDA® rather than sugar so I could lower the carb count more.
Low Carb Blueberry Cheesecake Bars
Published 07/25/2014
Ingredients
- 1/3 cup butter
- 3/4 cup finely crushed graham crackers
- 1/2 cup gluten free flour
- 1/2 cup flaked coconut
- 1/2 cup pecan meal
- 1/4 cup Splenda
- 12 ounces cream cheese, softened
- 4 eggs, lightly beaten
- 1 tablespoon brandy
- 1 teaspoon vanilla
- 2 cups fresh blueberries
Instructions
Pre-heat oven to 350 degrees. Spray a 13x9 inch baking pan ith cooking spray.
Stir together graham crackers, pecan meal, and splenda. Melt butter in small saucepan and cook until just browned. Stir buter into pecan meal mixture until just combined. Press into bottom of prepared baking pan. Bake 10 minutes.
While the crust is baking, in a medium sized mixing bowl, beat cream cheese with 1/2 cup splenda until combined. Add eggs, one at a time, mixing well after each addition. Add brandy and vanilla and mix until combined.
Pour batter over crust and spread with a spoon to distribute evenly. Sprinkle with blueberries. Bake 20-25 minutes or until center is set. Cool in pan
Cover and chill up to 3 hours. Cut into bars. Store in covered container in the refrigerator.
Yield: 32 bars
Prep Time: 00 hrs. 20 mins.