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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Do you know if I could make this and then freeze for later use? Thanks, I love your work.
Yes, it should freeze well.
Carolyn, all the grocery stores in my area have expired pecan flour and I am out. my options are hazelnut flour which is pricey, peanut protein flour , almond flour or almond meal. what would you recommend?
Almond meal will work! You could also simply grind some pecans in a food processor. It will be a little more coarse but should work.
Will this work as mini cheesecakes in a muffin tin?
Probably… enjoy experimenting!
Do I have to use lemon zest? Can I use lemon juice?
Okay… deleted my first comment because I realize that the lemon is in the topping. Replace some of the water with lemon juice, that should be fine.
Hi, I just made your absolutely delicious Jamboree and would like to compliment you on a wonderful masterpiece! It’s so light and fluffy and just sweet enough. I used nut flour and I didn’t add any pecans.
Wish I could show you how beautiful it looks. I put it together in a springform pan and it held together perfectly.
Thanks so much!
So glad you enjoyed it!!!
I had been dying to make this and finally got to it this weekend. OH MY it is amazing! Seriously one of the best desserts ever…even before eating low carb/keto. This will be a go to dessert for sure!
We loved it! That is so delicious! My husband was absolutely blown away by crust and heavenly taste of the cheesecake with blueberries. That tastes like marshmallow!!!
Absolutely delicious!! Unfortunately, I reacted to something in the recipe. The only two things that were new to me were pecan flour (although, I’ve had whole pecans quite a bit with no issue), and allulose. My tongue and the roof of my mouth were instantly numb, tingling, and burning. Today, my tongue is sore like it was burned on hot tea. So strange! Anyway, that’s beside the point. It was amazing and my husband will finish this one, and maybe I will retry with almond flour (Just in case!) and a different sweetener. Thank you so much for everything you do. I use your recipes all the time and enjoy watching you on YouTube as well.
Oooh, I am going to say it was the allulose. Does your brand have stevia added? What you describe sounds a bit like a ragweed allergy and stevia is related to ragweed.
Thanks for your reply! It was madhava brand, which does not contain stevia. I have been using stevia pretty much daily for years without any issue. This brand contains allulose, prebiotic fiber made from chicory root, and monk fruit extract. I have used monk fruit without issue in the past as well. I’m sure I’ve run into allulose in other things in the past, but maybe in this amount, it caused a reaction. Who knows, really? I don’t tend towards allergies or reactions to foods (other than gluten) so it was actually surprising to me that it happened. A mystery for sure!
I made this for my father- in- law. His favorite berry is blueberries.He loved this! So did everyone else!
This is my favorite keto blueberry dessert! The crust is the best I’ve ever had! And filling is so creamy and rich! And the blueberry topping is delicious! Well done Carolyn!
This us one of my favorites. I make it all the time. Can you use something else besides allulose?
In the topping? BochaSweet works. Swerve is fine but it does recrystallize in a sauce like this.
Excellent! Another triumph, Carolyn! Thank you for the recipe!
This was fabulous! Will definitely make again!
I made this for a church luncheon
It was a huge hit with the ladies.
I will use this recipe many times over.
I have diabetes, and I thought desserts were over for me.
Thank you for some fabulous ideas.
So glad you enjoyed it!
This dessert is definitely worth the effort! Dee-licious! Thank you for another amazing recipe.
Glad you enjoyed it!
I made this today. It is so delicious. Where I live we have blueberry farms all around me and i have been missing blueberry deserts. I have been following keto for the past three years. Your website has helped me find many recipes to help me along the way on my new health plan. Thank you for all that you do.
This recipe is AMAZING! I have a real sweet tooth but have recently switched to a keto lifestyle. I thought that doing without “real (bad)” sugar would be almost impossible. This recipe will certainly be a “go-to” when I need a dessert. I don’t miss the “real (bad)” sugar at all. Thank you!
To die for!! Absolutely delicious. I started Keto a few weeks ago and found most foods just okay. Don’t substitute any other sweeteners or it messes up the texture.
I would post a picture if it allowed it.
Hey Carolyn,
Do you add the carbs from the sweetener in your carb count? This recipe is amazing!! My husband and I love it!! Making my second one with strawberries today. Thank you so much for the wonderful recipe.
Hi Julie, I do not, if it’s erythritol, Bochasweet or allulose, as they have zero carb impact. I outline that in my nutritional disclosure in every post!
Can I make this with frozen raspberries? Thanks.
Sure!
Hi Carolyn! In reading the ingredients list I see that xantham gum is not used to thicken the cheese part. Is that not what you wrote on your blog? You wrote that you used xantham gum instead of corn starch. So where does that tie in? How much of it would I use? I did see you listed it in with the blueberry sauce. Thank you I’m advance.
I think you read that wrong. I said I used it to thicken the topping.. not the filling.