Preheat the oven to 350F; spray the inside of an 8 by 8-inch pan with coconut oil and set aside.

For the dough, whisk together the almond flour, Swerve Confectioners, cinnamon, baking powder, and salt in a medium bowl and set aside.

Melt the mozzarella, cream cheese, and butter together in a double boiler or microwave. If using the microwave, start out with 1 minute and then stir the cheese with a fork; continue heating it in 15-second intervals until it’s melted.

Use a fork to mix the egg, vanilla, and stevia glycerite into the mozzarella mixture.

Stir the dry ingredients into the cheese mixture. It’s easiest to do this with your hands; to help prevent the dough from sticking, lightly spray your hands with a little coconut oil before kneading the ingredients together until they form a dough.

Press 3/4 of the dough (reserve 1/4 for topping) into the bottom and 1/4 to 1/2 inch up the sides of the prepared 8 by 8-inch pan. Bake until light golden, about 15 minutes.

For the filling, add the blueberries, erythritol, stevia glycerite, and salt to a medium saucepan over medium heat. Bring to a simmer, and then cover and boil 5 minutes. Add the vanilla, lemon juice, and psyllium and cook until thickened, about 30 seconds more, stirring constantly.

Spread the filling out into the pre-baked dough bottom. Crumble the remaining 1/4 of the dough on top.

Bake until the dough on top is light golden, about 15 to 20 minutes.

Cool to room temperature before cutting. Store leftovers in the fridge for up to 5 days (they can be reheated in the microwave or toaster oven if desired).