Blueberry Cheesecake FROYO Bars


  • 1/4 cup Erythritol
  • 1 cup frozen blueberries
  • 1 tbsp lemon juice
  • 1/4 tsp xanthan gum
  • 8 oz cream cheese
  • 1 cup low carb greek yogurt
  • 1 tbsp vanilla
  • 1/2 cup Swerve powdered sweetener (or more to taste)
  • 1 cup Chocolate Granola


Heat blueberries, erythritol, and lemon juice in a saucepan, stirring often. Bring to simmer and add in xanthan gum a little bit at a time. Simmer until mixture thickens. Chill until cool. In a mixing bowl, beat softened cream cheese until smooth. Slowly add yogurt and vanilla extract. Still mixing, mix in Swerve. Scoop into 3 oz. plastic cups or ice cream molds. Insert a popsicle sticks into the center of each, and top with keto Chocolate Granola. Freeze until set, at least 5 hours. Before serving, it’s sometimes helpful to let the bars thaw slightly.

Nutrition Estimate
Servings: 14
Calories 152
Total Fat 13.8g
Net Carbohydrates 3g
Protein 3.5g 

Disclaimer: Nutrition is an approximate.


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