Raspberry Cheesecake Bars

Low Carb Raspberry Cheesecake Bars are a delicious low carb dessert with a coconut macaroon crust and a creamy cheesecake layer with fresh raspberries. This sugar-free, gluten-free keto-friendly dessert will really satisfy your sweet tooth.

For extra flavor, you can serve these bars with keto whipped cream. To make it, just whip some heavy cream and add sugar substitute to taste.

The coconut in the crust gives the crust a wonderfully chewy texture. The crust has some almond extract added and I love the almond flavor with the coconut and raspberries.

The crust needs to prebake for 12 minutes and then once the filling is added it needs to bake for another 30 minutes. You’ll need to refrigerate it for at least 2 hours before you slice it. Patience is so hard with cheesecakes.

The Raspberry Cheesecake Bars get baked in an 8-inch pan. You can use a 9-inch pan if that is all you have, but you will need to reduce the cooking time some.

Once chilled, cut into 9 or 12 bars depending on the size that you want them.

I use a glass baking dish. If you use a metal baking dish, your bars may cook a little faster.

For a sweetener, I like to use erythritol (Swerve). You can use another sweetener if you wish.

More Low Carb Desserts:

• Low Carb Peanut Butter Cookies
• Low Carb Bourbon Balls
• Low Carb Blackberry-Blueberry Cobbler

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Raspberry Cheesecake Bars

Low Carb Raspberry Cheesecake Bars are a delicious low carb dessert with a coconut macaroon crust and a creamy cheesecake layer with fresh raspberries. This sugar-free, gluten-free keto-friendly dessert will really satisfy your sweet tooth.

Course Dessert

Cuisine American

Keyword low carb dessert

Prep Time 10 minutes

Cook Time 45 minutes

Servings 12

Calories 167 kcal

Ingredients

Crust

• nonstick cooking spray
• 3 large egg whites
• 1/2 teaspoon almond extract
• 1/3 cup erythritol or other sugar substitute
• 1 1/2 tablespoons butter, melted
• 1/2 teaspoon baking powder
• 1 1/2 packed cups unsweetened shredded coconut

Cheesecake

• 16 ounces cream cheese, softened
• 1/2 cup erythritol or other sugar substitute
• 1 teaspoon vanilla extract
• 3 large eggs
• 1 cup fresh raspberries
• Keto Whipped Cream and fresh raspberries for serving, optional

Instructions

1. Preheat oven to 350 degrees and spray an 8-inch square baking pan with cooking spray.

2. In a medium bowl, stir all crust ingredients together until mixed well.

   Transfer to prepared baking dish and spread it evenly.

3. Bake crust for 13 to 15 minutes. Let cool.

4. Place cream cheese in the bowl of an electric mixer and beat until smooth.

5. With mixer on low speed, add erythritol, vanilla and eggs. Turn to medium and beat just until mixed in.

6. Add raspberries and beat on low speed for 10 seconds.

7. Pour filling over baked crust. Bake for 30 to 35 minutes or until there is just a little jiggle in the middle when you shake the pan.

8. Let cool and then refrigerate for at least 2 hours before serving.

9. Serve with Keto Whipped Cream and fresh raspberries if desired.

Nutrition Facts

Raspberry Cheesecake Bars

Amount Per Serving

Calories 167 Calories from Fat 27

% Daily Value*

Fat 3g5%

Saturated Fat 2g13%

Cholesterol 55mg18%

Sodium 310mg13%

Potassium 168mg5%

Carbohydrates 5g2%

Fiber 1g4%

Sugar 3g3%

Protein 9g18%

Vitamin A 131IU3%

Vitamin C 3mg4%

Calcium 149mg15%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

Nutritional info is provided as an estimate only and can vary based on brands of products used, measuring techniques, and cooking methods.

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