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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This dessert is the best! Simply amazing!
I made this today and it’s a 10/10.
This truly is the best dessert. My husband who eats sugar could not believe it was keto! It’s a keeper!!
I made this last week and it’s a hit! My husband and I have pretty much devoured it. Delicious.
I made this last week, and it is delicious! I added a couple of teaspoons of fresh lemon juice to the filling as well. Next time, I will make it the day before as the filling softens the crust overnight and makes it even yummier!
This was amazing. Followed directions to a T—only change is I put parchment paper that I’d sprayed with cooking spray to line the pan as I could not use a metal knife–nonstick pan. I was able to lift entire cheese cake out of the pan this way and then cut into proper serving sizes. I froze a good portion to take on vacation—froze uncovered and then covered with plastic wrap and in freezer container. Crust was especially fantastic— and so was the topping. I am the only diabetic, but my other family members loved it as well—my daughter really loved the lemon in the topping.
One of your best recipes. Thank you so much.
I’m so glad to hear that you successfully froze it, as it makes too much for me to eat in a timely manner!
Oh my! Why did I wait so long to try this recipe? I did it today and oh my gosh is it delicious. An added treat with those pecans in the crust. An absolute winner!
I made this today for some non-keto friends. They loved it! Total win. Plus, I loved it too! The pecan/lemon/blueberry flavor, the richness of the filling and the crunchy pecan of the crust – it was amazing.
Yum Made this today for a gathering of friends!
One of our favorites!
Delicious!!!
OMG thank you I made it with strawberries. So delicious you have inspired me
This dessert is awesome!!! I have been eating Keto for 8 years and have tried lots of keto dessert recipes and this is hands down, my favourite!! Even my husband (not keto) loves it! Definitely my new go-to keto recipe. Thank you so much for creating it!!!
I made it yesterday. It’s so good, it’s probably illegal. Printed the recipe, because I am making it again, for sure.
I would give it more stars if I could. This is an elegant, luxurious and absolutely delicious dessert! I’m making it for the third time (Started panicking a bit when we had eaten the last piece) and I can’t wait to make it for my parents when I visit them this summer in Sweden!
Thank you for this GREAT recipe!
I’ve just made a version of this and cannot wait to try it later ! I added chopped walnuts to the base, used frozen mixed berries for the topping. needs must, so used what was in the pantry/freezer. my question is, can this be frozen please ?
Absolutely!