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    Home » Other Desserts » Keto Blueberry Jamboree

    Published: Aug 12, 2021 · Modified: Aug 19, 2021 by Carolyn

    Keto Blueberry Jamboree

    This post may contain Amazon or other affiliate links. As an Amazon Associate I earn from qualifying purchases.

    17.5K shares
    Jump to Recipe Print Recipe

    This keto blueberry jamboree is rich and satisfying, and easy to make. Pecan studded crust, creamy vanilla filling, and a sweet blueberry topping, it’s the ultimate low carb dessert for blueberry lovers! This post is sponsored by Oregon Blueberry Growers.

    Titled image of keto blueberry jamboree on a white plate with blueberries around it.

    This creamy blueberry jamboree is a swoon-worthy keto dessert, and a perfect way to honor Oregon blueberry season. If you love those wonderful dark blue berries, then this is a must make.

    Nothing quite compares to local Oregon blueberries. They are so fat and juicy, and bursting with incredible flavor, we go a little nuts at this time of year.

    And with the end of blueberry season in sight, I am determined to get my hands on as many as possible, to freeze for the coming year. Then I can make delicious keto desserts like this one all year long.

    Hats off to Oregon Blueberry Growers!

    Oregon blueberries in a pint basket on a white table.

    Picking Oregon Blueberries

    Blueberry picking is one of my favorite summer pastimes with the kids.

    We typically traipse out to a local U-Pick blueberry farm and I set them to picking as many as they possibly can. They’ve become much better at berry picking than they used to be, so we get quite a few pints to take home.

    But they still manage to eat their weight in blueberries during the process! Isn’t that part of the joy of berry picking?

    I’ve become quite an expert myself. I hold my pint container right under a cluster of ripe berries and almost tickle them, making them fall right off and into my basket.

    And if you hit some of the blueberry farms on Sauvie Island, you can then go swimming and cool off afterwards. It’s the perfect Oregon summer day!

    Check out this map of Oregon u-pick farms to find one near you. There are plenty to choose from!

    Lifting a slice of keto blueberry jamboree dessert out of the pan.

    What is blueberry jamboree?

    You may well be wondering what a blueberry jamboree is. I don’t blame you, since “jamboree” typically refers to a big celebration with lots of music and dancing, not to a dessert.

    But I guess you could argue that this delicious keto dessert is a big celebration of blueberries! This is my sugar free version of the dessert made famous by Magnolia Bakery in New York City.

    Theirs features a flour-based crust studded with chopped pecans, a creamy no-bake cheesecake filling, and a rich blueberry topping.

    I modified my keto version by using pecan flour for the crust, and thickening the topping with glucomannan rather than cornstarch. And making it with low carb sweetener, of course! But I did my best to adhere to the spirit of the recipe, and I can honestly say I think I nailed it.

    Pouring blueberry sauce on the top of the filling for keto blueberry jamboree.

    How to make keto blueberry jamboree

    1. Make the blueberry sauce. You want to do this first as you have to let it sit and thicken for a bit before pouring it over the dessert.
    2. Make the pecan crust. This is the only part of the dessert that requires baking. You do want to let it cool as well, so that your filling doesn’t melt as you spread it over. You can swap out the pecan flour for almond flour, if you prefer.
    3. Beat the cream cheese with the sweetener. It’s very important to have the cream cheese properly softened, as it can clump otherwise. I find that 10 seconds in the microwave helps me get a super creamy, clump-free mixture.
    4. Whip the cream. Folding whipped cream into the cream cheese gives this dessert a light and airy texture, while still being ridiculously creamy. 
    5. Add the topping. Make sure to spread to the edges so that every part of the jamboree gets covered with delicious blueberries.
    6. Refrigerate. I recommend allowing it to chill for at least 3 hours, so that you can cut nice clean slices.

    Ready to embrace the deliciousness of Oregon blueberry season with this Keto Blueberry Jamboree???

    A plate of blueberry jamboree with a forkful taken out, with a bowl of blueberries in the background.

    More delicious keto blueberry recipes

    • Keto Blueberry Bread
    • Baked Blueberry Pancake
    • Sugar Free Blueberry Mojitos
    • Keto Blueberry Scones
    • Blueberry Breakfast Bars
    • Blueberry Pecan Coffee Cake
    A slice of sugar free blueberry jamboree on a white plate.

    Keto Blueberry Jamboree

    This keto blueberry jamboree is rich and satisfying, and easy to make. Pecan studded crust, creamy vanilla filling, and a sweet blueberry topping, it’s the ultimate low carb dessert for blueberry lovers!
    5 from 46 votes
    Print Pin Rate
    Course: Dessert
    Cuisine: American
    Keyword: blueberry jamboree, keto blueberry dessert
    Prep Time: 25 minutes
    Cook Time: 25 minutes
    Chill Time: 3 hours
    Total Time: 50 minutes
    Servings: 16 servings
    Calories: 263kcal

    Ingredients

    Blueberry Topping

    • 2 cups fresh Oregon blueberries divided
    • ⅓ cup allulose or BochaSweet
    • ¼ cup water
    • 2 teaspoon lemon zest
    • ½ teaspoon glucomannan or xanthan gum

    Crust

    • 1 ¼ cup pecan flour can sub almond flour
    • ½ cup chopped pecans
    • ¼ cup powdered Swerve Sweetener
    • ¼ teaspoon salt
    • ¼ cup butter melted

    Filling

    • 12 ounces cream cheese softened
    • ¾ cup powdered Swerve Sweetener
    • 1 ¼ cup heavy whipping cream divided
    • ¾ teaspoon vanilla extract
    US Customary – Metric

    Instructions

    Blueberry Topping

    • Combine 1 ½ cups of the blueberries, the sweetener, and the water in a medium saucepan over medium heat. Bring to a boil, then lower the heat to a simmer and cook until the berries are soft enough to be mashed, about 7 minutes.
    • Remove from heat and stir in the remaining berries and the lemon zest. Sprinkle the glucomannan overtop and whisk to combine. Let cool.

    Crust

    • Preheat the oven to 325F and grease a 9×9 inch metal baking pan.
    • In a medium bowl, whisk together the pecan flour, pecans, sweetener, and salt. Stir in the melted butter until the dough begins to clump together.
    • Press the crust firmly and evenly into the bottom of the prepared pan and bake 15 to 18 minutes, until lightly browned around the edges. Remove and let cool completely.

    Filling

    • In a large bowl, beat the cream cheese with the sweetener until well combined. Beat in ¼ cup of the whipping cream to lighten.
    • In another bowl, beat the remaining 1 cup whipping cream with the vanilla until it holds stiff peaks.
    • Carefully fold the whipped cream into the cream cheese mixture until well combined. Spread the filling evenly over the cooled crust.
    • Pour the blueberry topping over the filling and spread to the edges. Refrigerate 3 hours to set before cutting into bars.
    Nutrition Facts
    Keto Blueberry Jamboree
    Amount Per Serving (1 bar)
    Calories 263 Calories from Fat 220
    % Daily Value*
    Fat 24.4g38%
    Carbohydrates 5.8g2%
    Fiber 1.7g7%
    Protein 3.1g6%
    * Percent Daily Values are based on a 2000 calorie diet.
    17.5K shares

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    Nutritional Disclaimer

    Please note that I am not a medical or nutritional professional. I am simply recounting and sharing my own experiences on this blog. Nothing I express here should be taken as medical advice and you should consult with your doctor before starting any diet or exercise program. I provide nutritional information for my recipes simply as a courtesy to my readers. It is calculated using MacGourmet software and I remove erythritol from the final carb count and net carb count, as it does not affect my own blood glucose levels. I do my best to be as accurate as possible but you should independently calculate nutritional information on your own before relying on them. I expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website.

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      Recipe Rating




    1. Amanda L says

      March 02, 2023 at 11:37 pm

      5 stars
      The best no-bake cheesecake filling I’ve ever made! And I love making cheesecake, especially with blueberries. The topping also tastes delicious with the ripe blueberries I had on hand. Now just waiting on it to set in the fridge to try it all as a bar…but waiting isn’t my strong suit.

      Reply
      • Carolyn says

        March 03, 2023 at 9:44 am

        Enjoy!

        Reply
    2. Jane says

      February 12, 2023 at 9:59 pm

      5 stars
      Loved them…..that crust!!!! So good. 🙂

      Reply
    3. Sue says

      December 07, 2022 at 10:35 am

      5 stars
      Easy and delicious

      Reply
    4. Anna says

      November 16, 2022 at 2:09 pm

      I’m late to the game and blueberry season is over. Have you tried it with frozen berries? If so, any difference in the recipe?

      Reply
    5. Jen C says

      October 11, 2022 at 3:35 pm

      5 stars
      This is one of the best things I’ve ever tasted!! I’m SO GLAD I decided to try it! Do you think it would freeze well, or would the cream cheese layer get wonky? I’m just trying to figure out how to never run out of this!

      Reply
      • Jean Braten says

        October 15, 2022 at 2:38 am

        5 stars
        we love these creamy bars and blueberry topping. We love the pecan crust! The best keto crust I’ve ever had! These rank with top 5 keto desserts I’ve had! Easy and very scrumptious!

        Reply
    6. NAN says

      October 08, 2022 at 8:56 pm

      5 stars
      just made this today and WOW,,, we love loved it!!! I subbed with almond flour an also used a springform pan. Turned out put perfect!!! thank you for another killer keto dessert!!!!

      Reply
    7. LAURIE HILLIARD says

      October 07, 2022 at 10:29 am

      Sorry there are 2 comments from me 🙂 . I would love to know your thoughts on browning the butter for the pecan crust? Too much or give it go 🙂

      Reply
      • Carolyn says

        October 07, 2022 at 6:33 pm

        Great idea!

        Reply
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