• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Recipe Index
  • FAQ
  • About
  • Cookbooks

All Day I Dream About Food

menu icon
go to homepage
  • Recipe Index
  • FAQ
  • About
  • Cookbooks
    • Facebook
    • Instagram
    • Pinterest
    • RSS
    • Twitter
  • search icon
    Homepage link
    • Recipe Index
    • FAQ
    • About
    • Cookbooks
    • Facebook
    • Instagram
    • Pinterest
    • RSS
    • Twitter
  • ×

    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.

    15.9K 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 44 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.
    15.9K shares

    free email series

    Secrets to Keto Baking

    Tips and tricks to delicious and healthy recipes!


    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.

    Reader Interactions

    We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.

    Comments

      Leave a Reply Cancel reply

      Your email address will not be published. Required fields are marked *

      Recipe Rating




    1. LAURIE HILLIARD says

      October 07, 2022 at 9:57 am

      Do you know if I could make this and then freeze for later use? Thanks, I love your work.

      Reply
      • Carolyn says

        October 07, 2022 at 6:35 pm

        Yes, it should freeze well.

        Reply
    2. Tony Bridges says

      October 03, 2022 at 8:40 pm

      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?

      Reply
      • Carolyn says

        October 04, 2022 at 7:09 am

        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.

        Reply
    3. Marilyn says

      October 02, 2022 at 8:39 pm

      Will this work as mini cheesecakes in a muffin tin?

      Reply
      • Carolyn says

        October 03, 2022 at 7:29 am

        Probably… enjoy experimenting!

        Reply
    4. Laura says

      September 11, 2022 at 1:45 pm

      Do I have to use lemon zest? Can I use lemon juice?

      Reply
      • Carolyn says

        September 11, 2022 at 3:59 pm

        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.

        Reply
    5. TerryMatysak says

      September 08, 2022 at 8:56 pm

      5 stars
      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!

      Reply
      • Carolyn says

        September 08, 2022 at 9:57 pm

        So glad you enjoyed it!!!

        Reply
    6. Jules says

      September 07, 2022 at 9:07 pm

      5 stars
      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!

      Reply
    7. Leila says

      September 06, 2022 at 5:12 pm

      5 stars
      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!!!

      Reply
    8. Tammy Demers says

      August 31, 2022 at 1:44 pm

      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.

      Reply
      • Carolyn says

        August 31, 2022 at 10:12 pm

        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.

        Reply
        • Tammy Demers says

          September 01, 2022 at 8:14 am

          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!

          Reply
    9. Jean Braten says

      August 26, 2022 at 5:16 pm

      5 stars
      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!

      Reply
    10. Rhonda Cox says

      August 14, 2022 at 6:31 pm

      This us one of my favorites. I make it all the time. Can you use something else besides allulose?

      Reply
      • Carolyn says

        August 15, 2022 at 4:25 pm

        In the topping? BochaSweet works. Swerve is fine but it does recrystallize in a sauce like this.

        Reply
    11. gjeanieg says

      August 14, 2022 at 2:31 pm

      5 stars
      Excellent! Another triumph, Carolyn! Thank you for the recipe!

      Reply
    12. Cheryl says

      August 03, 2022 at 7:22 am

      5 stars
      This was fabulous! Will definitely make again!

      Reply
    13. Rose Roberts says

      July 30, 2022 at 11:05 pm

      5 stars
      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.

      Reply
      • Carolyn says

        July 31, 2022 at 7:33 am

        So glad you enjoyed it!

        Reply
    14. Vicki Wyne says

      July 29, 2022 at 5:54 pm

      This dessert is definitely worth the effort! Dee-licious! Thank you for another amazing recipe.

      Reply
      • Carolyn says

        July 29, 2022 at 6:05 pm

        Glad you enjoyed it!

        Reply
    15. Vickie says

      July 26, 2022 at 7:44 pm

      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.

      Reply
    16. Jan Gibbs says

      July 24, 2022 at 2:15 pm

      5 stars
      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!

      Reply
    17. Alison says

      July 22, 2022 at 6:04 pm

      5 stars
      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.

      Reply
    18. Julie says

      July 21, 2022 at 4:05 pm

      5 stars
      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.

      Reply
      • Carolyn says

        July 21, 2022 at 6:38 pm

        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!

        Reply
    19. Christy says

      July 19, 2022 at 12:49 pm

      Can I make this with frozen raspberries? Thanks.

      Reply
      • Carolyn says

        July 19, 2022 at 1:01 pm

        Sure!

        Reply
    20. Sandy says

      July 18, 2022 at 8:29 am

      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.

      Reply
      • Carolyn says

        July 18, 2022 at 12:40 pm

        I think you read that wrong. I said I used it to thicken the topping.. not the filling.

        Reply
    « Older Comments
    Newer Comments »

    Primary Sidebar

    FREE Secrets to Keto Baking

    Tips and tricks to delicious and healthy recipes!

    NEW E-COOKBOOK!
    The cover of Easy Dairy-Free Keto Desserts ebook.

    Carolyn Portrait

    Looking for the best low carb recipes? You’ve come to the right place! I’m Carolyn, a major carnivore and an unrepentant sweet tooth. Here you will find all you need to enjoy the low carb keto lifestyle to the fullest! Read more

    COPYRIGHT © 2023 · ALL DAY I DREAM ABOUT FOOD · DISCLOSURE POLICY · PRIVACY POLICY

    Copyright© 2023