Wash the blueberries and add them and the lemon juice to a small saucepan over medium-low heat. The extra water from washing the berries will help the jam to get going in the pot. You can drain most of the water but don’t allow them to dry.

When the berries begin to break down reserve some of the berry juice from the pot and set aside and allow the juice to cool slightly.

Add your sweetener.

Add the xanthan gum to the reserved liquid and stir. Add the xanthan gum mixture to the pot and stir vigorously. You don’t want the xanthan gum to clump.

At this point, I use my emersion blender to puree the jam. You can use a small food processor for this also. But BE CAREFUL this is hot stuff. Once the jam is cooled, place in a covered container in the fridge.

It can be made several days ahead.

Preheat oven to 350 degrees

Line a quarter sheet pan or 9 x 13 pan with parchment.

Melt butter in a large glass bowl. Add the sifted almond flour and swerve mixture. Stir until soft dough forms.

Make sure all the dry ingredients are incorporated. The dough might appear crumbly but should be able to hold its shape when pressed together.

Add dough to the lined pan and press out the dough to about ¼ inch thick or a tad thicker. Dock the dough with a fork. Bake for 15-20 min.

Mine is perfect at 17 min and is beautifully golden brown.

Remove from the oven and allow the crust to cool to room temp (about 20 min). Then pop it into the fridge to chill for at least 30 min. This can be made the night before and chilled overnight.

In a large bowl add the softened cream cheese, 2 tablespoons of the Swerve, 1 tablespoon Monk fruit, and 1 tablespoon banana extract.

Using a hand or stand mixer beat the ingredients until they blend together.

Taste the mixture. It should be sweet but not overly sweet and you should be able to taste the banana flavor.

This is the time to add more of either or both of the sweeteners to your desired sweetness. But remember each component is sweetened and will be combined.

Continue beating the mixture until light and fluffy. Be sure there are no lumps of cream cheese and it is one homogenous mixture.

In another large bowl, add in your very cold heavy whipping cream, 1 tablespoon of the Swerve, 1 tablespoon Monk fruit, Xanthan gum, and 1 tablespoon banana extract.

Using an electric stand or hand mixer beat all ingredients together for about 30 seconds.

Taste. The cream should be sweet but not overly sweet. (See above) Once sweetened to your desired sweetness, continue to beat the mixture until soft peaks form.

Don’t overbeat or you’ll end up with sweetened butter. (Which might not be a bad thing…but not good for this dessert. Ha!)

Fold half of the whipped cream into the cream cheese mixture. Then, fold in the second half.

Remove the chilled crust from the refrigerator. Spread the blueberry jam out over the crust. Be sure it is an even layer.

Next, spoon out big dollops of the cream cheese filling on top of the blueberry jam layer. This is to prevent mixing or swirling of the layers.

Once the entire pan has been dolloped with the filling, slowly begin spreading the filling. You want a moderately thick layer. Take your time with this. You’ll be happy with the results you’ll achieve with the three separate layers.

Place back into the fridge and allow to chill for at least an hour.

Remove the chilled cheesecake bars from the fridge and decorate with additional (washed and dried) blueberries.