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Easy Keto Raspberry Cheesecake Bars

Easy Raspberry Cheesecake Bars: creamy cheesecake with a raspberry swirl. Sweet, creamy, delicious but the best part is that they are keto friendly!

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When the weather starts warming up I love to go into the grocery store and pick out some of the juicy, plump, in-season berries. When I had a box of raspberries sitting in my fridge getting ready to go bad and it got me thinking – I know just the way to put them to use! This keto raspberry cheesecake bar recipe only takes a few minutes to throw together and it’s very simple to make!

I used raspberry for the topping but you could use different berries as well! Blueberries or blackberries would be a wonderful choice too!

The sweetener I use in this recipe is Swerve granulated sweetener and you can find it HERE!

Easy Keto Raspberry Cheesecake Bars

A delicious and easy keto-friendly dessert!

Course Dessert
Keyword cheesecake, keto, Keto dessert
Servings 16 Servings
Calories 230 kcal
Author Katherine Salom

Ingredients

For the Crust:

  • 6 tbsp Melted Butter
  • 2 cups Finely Ground Almond Flour
  • 1/3 cup Granulated Erythritol

For the Cheesecake Filling:

  • 16 oz Cream Cheese
  • 2 Large Eggs
  • 1/2 cup Granulated Erythritol
  • 1/2 tsp Vanilla Extract
  • 1 tbsp Lemon Juice

For the Raspberry Topping:

  • 1/2 cup Raspberries
  • 1 tsp Granulated Erythritol

Instructions

Preparing the Crust:

  1. Preheat oven to 350ºF

  2. In a medium mixing bowl combine melted butter, almond flour, and erythritol and mix well.

  3. Transfer dough into a 8×8 or 9×9 pan that is lined with nonstick foil or parchment paper.

  4. Press the dough into the bottom of the pan.

  5. Bake the crust for 10-12 minutes or until the edges are slightly golden brown.

  6. Remove from the oven and set aside while you make the filling and topping.

Preparing the Cheesecake Filling:

  1. In a large mixing bowl add the cream cheese, eggs, erythritol, vanilla and lemon juice and mix until well combined with a hand mixer.

  2. Place cheesecake filling over cooled crust and spread it out evenly in the baking dish.

For Raspberry Topping:

  1. In a small bowl combine raspberries and sweetener.

  2. Use a fork to mash the berries all together.

  3. Spoon out dollops of mashed berries over the top of cheesecake filling and then use a knife to swirl and distribute the raspberries to give it that marble look.

  4. Place in 350ºF oven for 25-35 minutes or until cheesecake is set.

  5. Remove from oven and allow to cool, then place in fridge and chill for a few hours before slicing.

Approximate Macros (16 Servings): 230 Calories | 21.5g Fat | 5.7g Carbs (3.7 Net Carbs) | 5.6g Protein

IF YOU LIKED THIS RECIPE, BE SURE TO CHECK OUT SOME OF THESE:

Easy Jalapeño Cream Cheese Stuffed Pork Tenderloin

Keto Friendly Lasagna Roll-Ups

Jalapeño Popper Breakfast Casserole

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