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
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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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.
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!