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:
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.
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
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Preheat oven to 350 degrees and spray an 8-inch square baking pan with cooking spray.
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In a medium bowl, stir all crust ingredients together until mixed well.
Transfer to prepared baking dish and spread it evenly.
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Bake crust for 13 to 15 minutes. Let cool.
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Place cream cheese in the bowl of an electric mixer and beat until smooth.
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With mixer on low speed, add erythritol, vanilla and eggs. Turn to medium and beat just until mixed in.
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Add raspberries and beat on low speed for 10 seconds.
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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.
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Let cool and then refrigerate for at least 2 hours before serving.
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Serve with Keto Whipped Cream and fresh raspberries if desired.
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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