Add blueberries, sweetener, and water into small sauce pan.
Bring berry mixture to a boil then reduce heat to simmer.
Stir in chia seeds and simmer for about 15 minutes or until thickened.
Remove from heat and add vanilla.
Allow to cool.
Preheat oven to 375°F. Line an 8x8 baking pan with aluminum foil or parchment paper and grease.
Pulse together almond flour, oat fiber, sweetener, coconut flour, and baking powder in a food processor until combined.
Add cubed butter and pulse until mix forms into coarse crumbs. Set aside half the mixture.
Press remaining crust mixture into prepared pan.
If desired, bake the crust for about ten minutes before proceeding. (totally optional)
Spread cooled blueberry chia jam on top of crust.
Beat cheese topping ingredients with an electric mixer until well blended.
Drop small scoops of cheese mixture on top of jam.
Sprinkle reserved crust mixture evenly on top.
Bake 30-35 minutes or until top is browned.
Cool on rack then place in refrigerator until set.
Cut into bars. Store in refrigerator.
If you don't have oat fiber, you can up the almond flour to ¾ cup and add ¼ cup coconut flour in place of the oat fiber. Using all almond flour (1 cup total) should work as well.The bars need to be chilled before slicing to ensure they don't fall apart.Any low-carb berries will work in the recipe. Raspberries, strawberries, and blackberries or a combination of all are great options to change the flavor.