Vegan Keto Cheesecake Blondies

These keto blondies are the perfect dessert! They are made with low-carb almond flour and vegan cream cheese and sweetened with a keto-friendly sweetener. There are just 3 net carbs in each heavenly blondie, and they are gluten-free and soy-free. Best of all they are so easy to make. The only trouble is you might find it hard to stop at one! 😉

Why you’ll love these vegan keto cheesecake blondies

They make a vegan keto diet that much easier and more delicious. If you eat low on the carb scale you no doubt crave dessert at times–I definitely do. With just 3 net carbs in each of these low carb blondies you can eat these without any guilt. They are easy to make. The batter for these almond flour blondies takes just minutes to make and after that you can let the oven and the refrigerator work their magic for you. It is a really easy keto recipe and you’ll enjoy making it. They fit into most diets because they are vegan, gluten-free and soy-free. It will become one of your favorite vegan keto dessert recipes, guaranteed! And you can rest assured everyone will love these sugar free blondies.

How to make vegan keto cheesecake blondies

Preheat the oven to 350 degrees. In a large bowl whisk together the flax eggs, vanilla extract, 2 tablespoons of lemon juice, melted vegan butter and ½ cup of the keto sweetener. Stir in the almond flour, baking powder and baking soda. Make sure you sift the baking soda if it has lumps. Mix until there are no dry streaks of almond flour and everything is well combined. This batter will be quite thick but spreadable.

In a smaller bowl whisk the room temperature cream cheese with the remaining sweetener, tapioca flour, lemon zest and remaining 2 tablespoons of lemon juice until very smooth. A hand mixer, if you have one, is convenient for this step but a whisk will work just fine.

Prepare an 8 by 8 inch baking dish by lining it with parchment paper. The parchment paper should be 8 inches wide but at least 14 inches long so it creates overhang “handles” to lift the blondies out of the pan once they are baked. Spread half the blondie batter in the bottom of the baking dish using an offset spatula or knife. Layer on the cream cheese mixture on top of this, again using the offest spatula or knife to ensure you get an even layer. Finally layer on the remaining blondie batter and smooth evenly.

Bake in the preheated oven for 35 minutes. Some of the cream cheese will bubble over the sides, but that’s okay. I think it gives the blondies an interesting look and makes them more delicious. Let the blondies cool on a rack for an hour. Then refrigerate for at least four hours so they become completely firm. Lift the blondies out of the pan and on a chopping board using the parchment paper handles. If some of the cream cheese is sticking to the parchment just use a knife to cut it out for a cleaner look. Cut the refrigerated blondies into squares and enjoy!

Storage instructions

Refrigerate: The cream cheese layer will be a little softer at room temperature so for firm blondies keep them refrigerated. They taste amazing out of the fridge! They will keep for about a week. Freeze: Separate the blondies with parchment paper or flash freeze them and then freeze in a freezer-safe container for three months.