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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This is delicious breakfast cake, it is light and fluffy. It was very easy to make. Thank you for the delicious recipe!
I’ve made this recipe twice with rave reviews. I use Swerve sweetener in all the steps and substitute Mascarpone or Ricotta cheese for part of the cream cheese to make the filling creamier.
It’s blueberry season now and I’ve been waiting to make this. I love blueberries! I made it exactly as written and let me tell you, this was absolutely amazing!! If I could give you more than 5 stars, I definitely would! People, you must make this!
can I use granulated monk fruit throughout the whole recipe?
“Granulated monk fruit” is really erythritol with a tiny bit of monkfruit. Which means the topping will recrystallize as it cools.
Ok. I have a bone to pick with you. Your recipes are too good… too consistently. I don’t even bother going to any other sites anymore, I just click on your link in my favorites bar to get all of my Leto cooking needs taken care of. I’m really getting quite lazy. But seriously, thank you for all you do. Every recipe I have tried- which is a lot – has been flawless. My boyfriend is obsessed and says he wouldn’t be able to stick with keto if it wasn’t for you. And honestly, it’s not just the sweets, your savory recipes are perfection as well. You have a true talent. Our favorites are: this keto blueberry jamboree (tried it out for July 4th and it was a big hit for all partygoers low carb or not), peanut butter blondies and the regular peanut butter bars!
Thank you so much! <3
Absolutely fantastic, this is now my favourite dessert!
Made this for my book club and they enjoyed it. There’s still a couple pieces left so that will be our dessert tonight. The crust is amazing! I like that it’s not super sweet but my favorite part is how the whole berries pop! in your mouth when you bite them. Great recipe. Will definitely make it again.
I made these today and here is what I did: I used two packages of cream cheese. I prefer using the whole package because a left over, half package would go to waste. I increased the sweeter just a little bit to compensate. I made the blueberry topping the day before. I had about four cups of frozen blueberries so I doubled the topping recipe and the night before we had your almond flour pancakes with the extra blueberry topping. For the crust, I had some walnuts that needed to be used so I chopped up 1/2 cup for the crust (instead of pecans). You talk about good! What a wonderful recipe with just the right amount of sweetness!
I cannot say enough about this recipe!! My husband loves blueberries, pecans and cheesecake so this was perfect for his Father’s day dessert. You simply out do yourself with these amazing, tasty recipes. This family loves desserts but need to stay away from sugar, so this was such a special treat!! Thank you again for coming up with these fool proof desserts that taste just like the ones we indulged in the past. New favorite go to!
I love this recipe and so does my husband. I have also made it with strawberries for him. This will definitely be a regular addition to our dessert options. Thank you!!
This Blueberry Jamboree is an easy, decadent, keto treat! I’ve made many beautiful looking keto desserts only to dislike the taste or have them turn out poorly. It was a bonus that I had just made keto Blueberry jam the other day, so I just used it on top. Thanks for the recipe, Carolyn!
Hi Carolyn! I have frozen wild blueberries. Do you think I could use those once thawed? Thank you!
Absolutely!
Hi, I am just starting to make the recipe, and I noticed that I do not have allulose. I have bocha sweet, but it is powdered. I also have eryrhritol and monk fruit combination, which is granular. I do have swerve granular, am I out of luck?
Any advice would be appreciated. Thank-you so much for all of your recipes.
Lynette
You can use the BochaSweet.
The best no-bake cheesecake filling I’ve ever made! And I love making cheesecake, especially with blueberries. The topping also tastes delicious with the ripe blueberries I had on hand. Now just waiting on it to set in the fridge to try it all as a bar…but waiting isn’t my strong suit.
Enjoy!
Loved them…..that crust!!!! So good. 🙂
Easy and delicious
I’m late to the game and blueberry season is over. Have you tried it with frozen berries? If so, any difference in the recipe?
This is one of the best things I’ve ever tasted!! I’m SO GLAD I decided to try it! Do you think it would freeze well, or would the cream cheese layer get wonky? I’m just trying to figure out how to never run out of this!
we love these creamy bars and blueberry topping. We love the pecan crust! The best keto crust I’ve ever had! These rank with top 5 keto desserts I’ve had! Easy and very scrumptious!
just made this today and WOW,,, we love loved it!!! I subbed with almond flour an also used a springform pan. Turned out put perfect!!! thank you for another killer keto dessert!!!!
Sorry there are 2 comments from me 🙂 . I would love to know your thoughts on browning the butter for the pecan crust? Too much or give it go 🙂
Great idea!