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.