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