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.
Free Bonus: Secrets to Keto Baking!
Sign up for your favorite recipes delivered straight to your inbox plus get our FREE bonus: Secrets to Keto Baking!
The intro on the recipe says 16 servings. The pictures depict larger pieces. 16 servings from 9×9 pan would be about 2×2 bar. The pictures look more like 4×4.
Please clarify
No, they are the exact size as a serving… 2.25 inches by 2.25 inches. They are sitting on a small dessert plate.
Can this dessert be frozen? I made it today and have enjoyed some with my wife. However I have to leave for a work trip and would love to freeze it until I get back.
Yes, you should be able to freeze it.
This jamboree is divine! I would give it 10 stars if I could!I used a monk fruit/allulose blend in the blueberries and the cheesecake portion and a monk fruit/erythritol blend in the cookie crust. Speaking of cookie crust, my sister, who enjoyed the dessert as it was, said she could eat just that crust as a cookie.
This was the best keto recipe, I used your exact ingredients, except I put them in 24 individual cups, then put them all on a tray and froze them, so I could wrap each individually. That made for less carbs and I can enjoy it anytime in the future. I absolutely love this recipe my favorite keto recipe so far.!!
Love this recipe. Super easy and quick to make <3
This is so delicious! My mother in love introduced me to it and I’m so glad she did. I used almond flour and a sprinkling of chopped pecans for the crust. It’s thick and the right amount of salty savory to go with the creamy filling. I used frozen wild blueberries and had to add a little extra xanthan gum but I’m no stranger to keto cooking so I felt comfortable tweaking. I will absolutely make this again!
this recipe is amazing the crust is the best crust ever!! easily add cinnamon and it would make a graham type crust . this one is a keeper! Thank you for year hard work providing these recipes🥰🥰🥰
Hello…allulose hasn’t been given approval in Europe or here in Canada, can I substitute another brand of keto sweetener without compromising the texture?
Xylitol is your best option.
Absolutely divine. Whole family loved it and I especially love the lemon flavor with the blueberry topping. Very happy with the results.
I made this last weekend. Had blueberries that needed to be used and turned out just great! We almost fought over the last piece!! Maybe I’ll try peaches or strawberries the next time!!
I made it this afternoon. I just had a piece and it’s so delicious.
I made my pecan flour in the food processor. I used allulose in the blueberry mixture. This is a real winner! I’ll be bringing to picnics.
Fantastic. By far the best low carb dessert I have made
I was worried this might be too rich, but it isn’t. Every recipe from Carolyn is yummy, but this one is, as my late Newfie mother used to say, “a best favourite”!
Thank you!
I made this for company this past weekend. Everyone loved it, especially the crust. I will definitely be making this again. Next time I will try to incorporate the lemon juice from the tested lemons. I was afraid it might keep it from setting up properly but I want to give it a try. it’s definitely one of the best desserts I’ve made. Thanks for the recipe.
This sounds sooo good! I can’t wait to try it this coming week.
What are your thoughts on substituting other fruits for the topping? I am able to eat stone fruits, apples, cherries, and other berries, and I’m wondering if you would recommend any changes for the topping ingredients…
Absolutely, have fun with it!
Would chopped walnuts be ok to substitute for the pecans?
I do a lot of low carb cooking and I can honestly say this is one of the best desserts I’ve ever made. And, it’s easy!
I used frozen berries, almond flour, a little extra vanilla and a 9 inch spring form pan coated with non stick baking spray. Refrigerated it a few hours, released the pan and it easily released from the pan bottom.
the nuts with the almond flour is crisp and delightful, but I bet it would be even better with pecan flour!