Preheat your oven to 350°F (175°C). In a mixing bowl, combine almond flour, Lakanto monkfruit sweetener, melted coconut oil, and salt. Stir until the mixture resembles a crumbly texture. Press this mixture firmly into the bottom of an 8x8 inch baking dish, creating an even layer. Bake for 10-12 minutes or until the crust turns a light golden brown.

In a large bowl, beat together the cream cheese and Lakanto sweetener until smooth and creamy. Incorporate the eggs one at a time, mixing well after each addition, then add fresh lemon juice and lemon zest. Mix until well combined.

Gently fold in the fresh blueberries into the creamy filling mixture, being careful not to overmix.

Remove the crust from the oven and allow it to cool for a few minutes. Pour the blueberry cream cheese filling evenly over the cooled crust. Bake in the preheated oven for 25-30 minutes, or until the filling is set and the edges are lightly golden.

Let the Low-Carb Lemon Blueberry Cheesecake Bars cool to room temperature in the baking dish. After cooling, refrigerate for at least 2 hours, cut into squares and serve chilled.