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 (296 g) fresh Oregon blueberries, divided
- ⅓ cup (78.86 g) allulose , or BochaSweet
- ¼ cup (59.15 g) water
- 2 tsp lemon zest
- ½ tsp (0.5 tsp) glucomannan, or xanthan gum
Crust
- 1 ¼ cup (123.75 g) pecan flour, can sub almond flour
- ½ cup (54.5 g) chopped pecans
- ¼ cup (45.5 g) powdered Swerve Sweetener
- ¼ tsp (0.25 tsp) salt
- ¼ cup (56.75 g) butter, melted
Filling
- 12 ounces (340.2 g) cream cheese, softened
- ¾ cup (136.5 g) powdered Swerve Sweetener
- 1 ¼ cup (297.5 g) heavy whipping cream, divided
- ¾ tsp (0.75 tsp) 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.
Video
Nutrition
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I made this last summer when it was 1st published, and it was amazing! In the future, when I make it for home, I’ll probably do it in individual serving muffin/cupcake liners for portion control and to make freezing easy.
My favourite blueberry recipe!! The crust is wonderful ????
Hi Carolyn. If I want to make the crust a day ahead of making the rest of the recipe, do I make the crust and freeze it unbaked? Then bake it the day I make the rest of the components? Thank you
Can’t wait to try this dessert!
What can I say? This is joy on a plate! Having never heard of jamboree in a dessert context, this one immediately caught my eye amongst all your glorious recipes, and I absolutely had to try it today. Don’t skip the pecans for the crust, people, they really take this to the next level! I didn’t change anything in this recipe other than using a combination of powdered erythritol and Stevia drops in the cream cheese filling as Swerve is really expensive in the UK, but other than that I followed the recipe to a T and it was perfect. Delicious and creamy, yet surprisingly light, and I was amazed that the pieces (even the first tricky one!) cut beautifully and cleanly. I did let it set for set for 6 hours, so maybe that helped. Thank you Carolyn, this is one of your best, and that’s saying a lot when all of your recipes are SO GOOD!
This recipe is amazing!
I love your idea of using rhubarb since I got some in this week’s farm delivery. How do you suggest I prepare the rhubarb? Do I follow the topping instructions but substitute rhubarb for the blueberries?
Try this and just do the rhubarb, cut back on the water a bit… https://alldayidreamaboutfood.com/vanilla-cake-waffles-with-strawberry-rhubarb-sauce-low-carb-gluten-free/#recipe
Thanks! You’re an angel!! I’m especially glad your rhubarb sauce recipe doesn’t need xanthum gum since I’m currently out and I need rhubarb jamboree NOW!
Instead of pecans could I substitute almonds? I’m allergic to pecans.
I’m very excited to try this recipe.
Absolutely!
Absolutely delicious! My whole family enjoyed your wonderful dessert last night. As my son’s said ” Mom, this is a keeper” Thank you for creating such wonderful food options!
So glad to hear it!
This.
This is AMAZING. I made it last night and couldn’t even wait for it to set up properly before having a bit. I didn’t have pecan flour so did the almond flour alternative w the chopped pecans and oh…my…gosh.
I think this is the BEST low carb/keto dessert I’ve had as it tastes like you’re cheating.
Phenomenal!
Thank you for all the time you put into these recipes so that unimaginative girls like me can benefit.
We are eating this right now and had to stop to write a review. No one believes this dessert is sugar free! Carolyn…you know you have my heart with every recipe I’ve tried but this one is off the chain perfection! This dessert is staying in my frequent rotation. BBQ’s, hot July days, dinner parties, even breakfast…I have plans for Blueberry Jamboree in my life. Thank you!
Thanks so much!
I looked to see if you can use frozen blueberries didn’t see anything so I was wondering if you have to use fresh if so no biggy. Btw I love the lemon squares and cookies ❤️
You can use frozen for the topping.
I absolutely LOVE this dessert and so does my family !! I make it at least once a month !!! Thank you !!!
Thank you!
Will this freeze? I like to make desserts that freeze so I can choose different bones for packing lunches. Thank you!
Hi!
I made this blueberry jamboree and we loved it ???? It was easy to make and I did use blueberries and raspberries because I didn’t have quite enough blueberries.
We will be having it again!
Yum!
Yum! I eat this cheesecake filling right out of the bowl. I use granulated erythritol which I “powder” in my electric spice grinder (as can’t find Swerve in stores nor on Amazon here in Turkey).
FYI: I have made Blueberry Jamboree a few times. Now tried it with fresh strawberries using the exact same recipe. Came out perfect. Delicious too!
OMG! I made this for my diabetic husband for his birthday dessert. I couldn’t find the pecans, so I subbed in chopped walnuts in the crust. So delicious!!!! I bought your Ultimate Guide to Keto Baking and husband now has a list of treats for me to make! Thank you for all the work you put in to creating such yummy recipes without sugar! Love from Canada
Fantastic combo, made a second time by request. The blueberry topping is great by the spoon. Love the lightness of the filling. Pecan flour crust with added pecan bits is delicious. Very excited to see this pecan crust recipe as I have been grinding up pecans, toasting them and then making a crust. This is easy and excellent tasting. Thank you for sharing this heavenly dessert.
Hi there, i really love your recipes and definitely want to make this. I’m fairly new to keto and wonder what the difference is between bochasweet, allulose, erythritol, and others. If I have a granulated sweetener that’s not allulose or bochasweet, do I need to buy it? Or can I sub? Thank you.
Please read this: https://alldayidreamaboutfood.com/best-keto-sweeteners/
Just heavenly! This dessert was so creamy and delicious, a huge hot with my whole family!
This is so good! Everyone at my house was impressed!