Add the blueberries, Swerve confectioners sweetener, and water to a saucepan over medium heat.

Simmer the mixture until it becomes thick, approximately 10-15 minutes. Set aside.

Preheat the oven to 350F. Line an 8x8-inch pan with aluminum foil or parchment paper.

Combine the melted butter, almond flour, and Swerve sweetener in a small bowl. Press the crust into the foil lined pan.

Pre-bake the crust for 7 minutes. It should not be firm, just slightly beginning to brown around the edges. Remove the crust and allow it to cool. DO NOT add the cheesecake layer while it is hot.

Using an electric mixer or small blender, mix the cream cheese, egg yolk, Swerve confectioners sweetener, lemon juice, lemon zest, and vanilla extract until smooth.

Spread the cheesecake layer evenly over the crust.

Spread the prepared low carb blueberry sauce over the cheesecake mixture.

Combine the butter, almond flour, unsweetened coconut flakes, and Swerve sweetener in a small blender or food processor. Pulse until it resembles a crumb like mixture. Sprinkle the crumble over the blueberry layer.

Bake 18-20 minutes until the top is lightly browned.

Allow bars to cool completely before slicing.