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
- 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.
- 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.
- 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.