Keto Lemon Cheesecake Bars with Blueberry Sauce

My mom requested "something lemony and creamy" for her birthday dessert, and this recipe was borne. Very satisfying, but not over the top rich or sweet. Keep it simple and make the filling minus the crust to serve in ramekins with fresh berries as a simple treat. 

Keto Lemon Cheesecake Bars with Blueberry Sauce
(Makes 24 small bars)

Crust:
2 Large eggs
1 1/2 cups almond flour
1/2 tablespoon cinnamon
¼ cup xylitol
1/3 cup butter, melted
1/2 teaspoon sea salt
1/2 tsp baking powder

Cheesecake filling:
3 packages full-fat organic cream cheese
3 large eggs
½ cup xylitol
1 tsp vanilla
1/2 teaspoon sea salt
4 tablespoon fresh lemon juice
8-10 drops doTerra lemon essential oil
Garnish: organic lemon zest

Blueberry topping (optional):
One 10oz bag frozen blueberries
2 tbs xylitol
2 tbs arrowroot

For crust:
1. Preheat oven to 325 degrees.
2. Mix all crust ingredients together. Add more coconut oil or butter if too dry.
3. Evenly distribute crust mixture in 9” x 13” pan.
4. Bake crust for 18-20 minutes at 325 degrees.

For cheesecake, topping and assembly:
1. While crust is baking, place all filling ingredients in large mixing bowl and combine with hand mixer until fully incorporated.
2. Once crust is lightly browned, remove from oven (leave oven on).
3. Spread cheesecake mixture evenly over crust.
4. Garnish with lemon zest.
5. Bake cheesecake at 325 degrees for 45 minutes.
6. Make topping: put blueberries, xylitol and arrowroot in saucepan and heat over medium, stir intermittently till warm and gooey.
7. Once done, allow to cool and then set in fridge for 1-2 hours or until firm.
8. Slice into bars. Top with blueberry sauce and a sprinkle of sea salt.
9. Enjoy!

Variation without crust:
Make filling and pour into ramekins.
Bake at 325 degrees for 45 minutes.
Top with blueberry sauce and enjoy.