This keto blueberry jamboree is one of my favorite low carb desserts when I want something rich, creamy, and layered with flavor. I love how the buttery pecan crust supports the smooth vanilla filling and how the sweet blueberry topping brings everything together. It feels indulgent, yet it fits perfectly into a keto lifestyle.
Why You’ll Love This Recipe
I love this recipe because it delivers big flavor without complicated steps. The crust has a satisfying crunch, the filling is light and creamy, and the blueberry topping adds freshness and color. I also appreciate that it can be made ahead of time, which makes it perfect for gatherings or special occasions when I want dessert ready and waiting.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
Blueberry topping
2 cups fresh blueberries, divided
1/3 cup allulose or another low carb sweetener
1/4 cup water
2 teaspoons lemon zest
1/2 teaspoon glucomannan or xanthan gum
Crust
1 1/4 cups pecan flour
1/2 cup chopped pecans
1/4 cup powdered low carb sweetener
1/4 teaspoon salt
1/4 cup butter, melted
I begin by making the blueberry topping so it has time to cool and thicken. I combine 1 1/2 cups of the blueberries, the sweetener, and the water in a saucepan and simmer until the berries soften and release their juices. I remove it from the heat, stir in the remaining blueberries and lemon zest, then whisk in the thickener. I set it aside to cool.
Next, I prepare the crust. I preheat the oven to 325°F and grease a 9×9-inch baking pan. I mix the pecan flour, chopped pecans, sweetener, and salt, then stir in the melted butter until the mixture clumps together. I press it firmly into the pan and bake until lightly golden. I let the crust cool completely.
For the filling, I beat the softened cream cheese with the sweetener until smooth. I add 1/4 cup of the whipping cream to lighten the mixture. In a separate bowl, I whip the remaining cream with the vanilla until stiff peaks form, then gently fold it into the cream cheese mixture. I spread the filling evenly over the cooled crust.
Finally, I pour the blueberry topping over the filling and spread it to the edges. I refrigerate the dessert for at least three hours before slicing.
Servings And Timing
I cut this dessert into 16 bars.
Prep time is about 25 minutes.
Cook time is approximately 25 minutes.
Total active time is around 50 minutes, plus at least 3 hours of chilling time.
Variations
I sometimes substitute almond flour for the pecan flour if needed. When blueberries are not in season, I use frozen blueberries and cook them a little longer to reduce excess liquid. For extra flavor, I occasionally add a pinch of cinnamon to the crust or a bit of lemon juice to the filling.
Storage/Reheating
I store this dessert covered in the refrigerator for up to five days. For longer storage, I freeze individual bars and thaw them overnight in the refrigerator. I do not reheat this dessert, as it is best served chilled.
FAQs
Can I Make This Dessert Ahead Of Time?
Yes, I often prepare it a day in advance. Chilling overnight helps the layers set and improves the texture.
Can I Use Frozen Blueberries?
I use frozen blueberries frequently. I simply simmer them a bit longer to ensure the topping thickens properly.
Is This Dessert Very Sweet?
I find the sweetness balanced. The creamy filling and fruity topping complement each other without being overpowering.
How Do I Get Clean Slices?
I make sure the dessert is fully chilled and use a sharp knife, wiping it clean between each cut.
Can I Freeze The Whole Dessert?
Yes, I freeze it tightly wrapped. I thaw it in the refrigerator before slicing and serving.
Conclusion
This keto blueberry jamboree is a dessert I love serving when I want something elegant, comforting, and low carb. The combination of textures and flavors makes it feel special every time, and it’s a recipe I come back to again and again.
This Keto Blueberry Jamboree is a layered, low carb dessert featuring a buttery pecan crust, a rich and creamy vanilla filling, and a fresh blueberry topping. It’s elegant, satisfying, and perfect for any occasion—without the sugar.
Ingredients
Blueberry topping:
2 cups fresh blueberries, divided
1/3 cup allulose or other low carb sweetener
1/4 cup water
2 teaspoons lemon zest
1/2 teaspoon glucomannan or xanthan gum
Crust:
1 1/4 cups pecan flour
1/2 cup chopped pecans
1/4 cup powdered low carb sweetener
1/4 teaspoon salt
1/4 cup butter, melted
Filling:
12 ounces cream cheese, softened
3/4 cup powdered low carb sweetener
1 1/4 cups heavy whipping cream, divided
3/4 teaspoon vanilla extract
Instructions
Make the blueberry topping: In a saucepan, combine 1 1/2 cups blueberries, sweetener, and water. Simmer over medium heat until berries soften. Remove from heat and stir in remaining blueberries and lemon zest. Whisk in glucomannan or xanthan gum. Let cool.
Make the crust: Preheat oven to 325°F (160°C). Grease a 9×9-inch baking pan. Mix pecan flour, chopped pecans, sweetener, and salt. Stir in melted butter until mixture clumps. Press into pan and bake 12–15 minutes until lightly golden. Let cool completely.
Make the filling: In a bowl, beat cream cheese with sweetener until smooth. Add 1/4 cup whipping cream and beat to lighten the mixture. In a separate bowl, whip remaining 1 cup cream with vanilla until stiff peaks form. Fold whipped cream into cream cheese mixture.
Assemble: Spread filling over cooled crust. Top with cooled blueberry mixture and spread evenly to edges. Chill for at least 3 hours before slicing into 16 bars.
Notes
Use almond flour instead of pecan flour if needed.
Frozen blueberries work—simmer a bit longer to reduce excess moisture.
Add a pinch of cinnamon to the crust or lemon juice to the filling for extra flavor.
Refrigerate for clean slicing and best texture.
Do not reheat—this dessert is best served chilled.
