Here’s a truly spectacular and low-carb, gluten free dessert bars make the perfect dessert for summer. Keto Raspberry Cheesecake Bars – You must try this recipes.
There really is not any trick with the swirling. Be as creative as you like. However, I would suggest to start small with the dollops of raspberry. If you add all the raspberry at the beginning then you basically will just have a full raspberry layer.
Also, I like to drag the back of the spoon or the tip of a knife through the cheesecake and raspberry. Back and forth first. Then I might do a swirl, but all in a uniform pattern. You can do it any way you like…get creative with your Raspberry Cheesecake Bars.
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If you like Keto Raspberry Cheesecake Bars, you can try similar recipes:
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- Pumpkin Cheesecake Bars
- Homemade Low-Carb Snickers Bars
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Keto Raspberry Cheesecake Bars
Course: DessertsCuisine: KetogenicServings
16
servingsPrep time
10
minutesCooking time
1
hourCalories
167
kcalHere’s a truly spectacular and low-carb, gluten free dessert bars make the perfect dessert for summer. Keto Raspberry Cheesecake Bars – You must try this recipes.
Ingredients
- For the cheesecake crust:
1 cup almond flour
2 tbsp powdered Erythritiol
3 tbsp melted butter
- For the cheesecake finning:
16 oz softened crean cheese
1/2 cup Swerve or powdered Erythritol
1/2 cup Greek yogurt or sour cream
2 eggs at room temperature
1/2 tsp vanilla extract optional
- For the raspberry cheesecake topping:
1 cup frozen raspberries
1.4 cup water
1/4 cup Swerve or powdered Erythritol
1/2 tsp powdered gelatin
Directions
- For the cheesecake crust:
- Preheat oven to 325 F.
- Line 8×8-inch square baking dish (9×9 could be used) with parchment paper.
- In a bowl combine the almond flour, sweetener and butter. Stir until thick paste is created. Spread over the bottom of the baking dish. Bake for 10 minutes, then let it cool for 10 minutes. Reduce oven temperature to 300F.
- In the mean time make the cheesecake filling:
- Beat the cream cheese and sweetener on medium speed with he paddle attachment for 2 minutes. Scrape down the sides and the bottom of the bowl, then beat for 1 minute. Add the Greek yogurt, beat until combined. Add vanilla (optional).
- Add the eggs, one at a time, beating on low speed to incorporate after each addition.
- Pour the batter over the cheesecake crust and bake at 300 F for 45-60 minutes, until the top is set, but still a little soft in the middle. Turn of the oven and let the cheesecake cool inside for 1 hour. Take it out and cool at room temperature completely.
- Refrigerate for at least 2 hours. Then cut into squares.
- For the raspberry cheesecake topping:
- In a small saucepan, combine the raspberries, sweetener and water. Bring to a simmer, cook for 5 minutes, stirring frequently. Turn off the heat. Strain through a fine mesh strainer.
- Combine gelatin with 1 tbsp cold water, Let it stand for 5 minutes, then add the mixture to the still warm raspberry puree. Let it thicken a little, then drizzle over the cheesecake bars.
- If the gelatin thickens the puree completely, warm up over a double boiler or in the microwave and use.
Notes
- The topping is enough for 3 batches of cheesecake.
- total carbs 5g – 1 g fiber = 4 g net carbs
Nutrition Facts
Per 16 (1)
Amount
% Daily Value*
Calories 167
Total Fat 15g
23%
Saturated Fat 7g
35%
Cholesterol 57mg
19%
Sodium 121mg
5%
Potassium 55mg
1%
Total Carbohydrate 5g
2%
Sugars 1g
Protein 1g
2%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Note on Nutritional Information
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