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.
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!
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!
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.
How to make keto blueberry jamboree
- 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.
- 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.
- 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.
- Whip the cream. Folding whipped cream into the cream cheese gives this dessert a light and airy texture, while still being ridiculously creamy.
- Add the topping. Make sure to spread to the edges so that every part of the jamboree gets covered with delicious blueberries.
- 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???
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
Keto Blueberry Jamboree
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
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.
Matt Taylor says
This keto blueberry jamboree is amazing, and I love fresh blueberries. It kind of reminds me of a no-bake cheesecake. Such a great Keto dessert!
Jasmine says
Delicious as always. Easy recipe and so good!
Jan says
This blueberry dessert was a huge hit. I have come to trust your recipes above many others for gluten free and healthy baking. Thank you for doing all the work to perfect them for us.
Carolyn says
Thank you!
Kay says
This is by far one of my favorite Keto deserts! I love all or your recipes … I’m so glad I found you! Thanks You!
Pat says
I love your recipes. I look forward to your emails. Can’t wait to fix this. I made a pie similar to this but used keto cookies for crust. Cream cheese and whipping cream. For top layer I used lemon sugar free instant pudding. In pudding using half HWC and half unsweetened vanilla almond milk. Very good. My son put me on Keto 2 years ago as I was pre diabetic. I’m happy to say I have lost over35 lbs. no longer pre diabetic. So thank you for your great recipes.
ELIZABETH VILLOTH says
Ahhh-mazing! Did this for a housewarming party and was a hit. For the crust, I used mostly almond flour and added some crushed pecans i had on hand, and the crust came out nice, firm, with some crunchy pieces.
Carol says
If I wanted to half this recipe, what pan should I do use? Ramakins? If so, I how many, and cooktime. We are only 2 people and unfortunately it can’t be frozen????
Carolyn says
I think you will need to experiment. I can’t advise you here since I test my recipes the way I make them.
Elizabeth says
Ccan I make the crust ahead and freeze to make the dish later?
Carolyn says
The crust alone? yep, no problem.
Elizabeth says
This lloks amazing. Can I make the crust ahead and freeze to make this delicious recipe later?
Susan says
I made this recipe yesterday and it is amazing! I didn’t have pecans so used almond flour and it is very tasty. I’m excited to share this dessert with my family and friends. I’m so grateful for your amazing recipes!
Lulu says
I haven’t even tasted it all together yet! But I’ve sampled the three layers and KNOW this will be a winner! Made this for a girls get together tonight to re-new our friendship between lock downs. The host usually gives me a huge container of her wild blueberry pick every August but this year has been so dry, there are none. So I used the last of her frozen wild blueberries to make this (it’s also to celebrate her birthday!). I used only 1/2 tsp vanilla in the centre but added 1/4 tsp lemon flavouring. It’s so yummy! I also made my own pecan flour in the processor. It was more course than flour so I used more instead of the whole pecans. Thank you for this! Definitely going into my regular recipe book!
Carolyn says
Enjoy!
Lulu says
FYI – This pecan crust will be my go-to for EVERYTHING from now on! Thank you!
Patti says
Carolyn!!!! This Keto dessert CHANGED MY KETO LIFE!! I will FOREVER be grateful!! I really believe I can use this crust recipe for just about everything!! I am a nut lover and this satisfied me with the ” crunch” I needed. I am a pie crust fanatic, so this was an amazing recipe for me!! THANK YOU!!????
Kim says
Oh Carolyn you have done it again. I only had frozen berries but that topping is so delish. Making that just for a topping on stuff. Maybe like jam?! The creamy middle layer is so easy!! I added grates lemon zest for contrast and my crust was too thick in my 9 in round! Live and learn! But it is so crunchy and perfect complement to this dessert. Loved everything about it! Thank you for once again hitting a home run. I liked the “mousse” center with the berry topping with no crust too! It didn’t all fit in my pan. What’s a girl to do?! Hope run! ????
Jeff S says
Wow! This may even be better than your lemon cream pie.
Carolyn says
Glad you liked it!
gjeanieg says
Delicious and easy! Thank you!
Fria Rugprayoon says
I made this today. I absolutely love it!! So yummy! Thank you for this recipe!
Tina says
I made this today. I’m anxiously awaiting the 3hr chill time to pass so I can dive it. I may have taste tested the crust, filling & topping and there’s only one word to describe them all YUMMY! Thanks for all the tasty recipes 🙂
Lorie Fisher says
This is the very best keto dessert I have ever made ! Yum thank you so very much
Louise says
Can this be frozen?
Carolyn says
I doubt it. Not sure that the filling or topping would fare well.
Janice says
Quick question! I don’t have a metal 9 x 9 pan. Should I wait to get one or just go for it with the glass one I have?
Carolyn says
You can use glass because most of this is not baked. The crust may take a bit longer and brown too much, though. The standard advice is to lower the temp by 25 degrees and bake about 10 minutes longer.