Low Carb Raspberry Cheesecake Bars


Ingredients :

  • For the macaroon crust:
  • 1/2 cup butter, softened
  • 1/2 cup granulated sugar substitute
  • 1/2 cup desiccated unsweetened coconut
  • 1/4 cup coconut flour
  • 1/2 tsp baking powder
  • For the filling:
  • 8 oz cream cheese, softened
  • 1/3 cup granulated sugar substitute
  • 3/4 tsp vanilla extract
  • 1 egg
  • 1 cup raspberries
  • 2 Tbsp granulated sugar substitute

Instructions :

  1. To make the crust: Cream together the butter and sugar substitute. Add the coconut, coconut flour and baking powder, mixing until thoroughly combined.
  2. Press into a lightly greased 9 x 9 pan and set aside.
  3. To make the cheesecake filling: Beat the cream cheese and sugar substitute together until smooth. Add the egg and vanilla extract and mix until thoroughly combined.
  4. Pour mixture over the crust. In a small bowl, mash the raspberries and sugar substitute together with a fork. Drop by spoonfuls over the cheesecake mixture and then swirl it gently with the fork until distributed over the entire top – don’t over mix.
  5. Bake in a 350 degree (F) oven for 25 minutes. Remove and chill before serving. Nom.

Written by Healthy Cat

Low Carb Raspberry Cheesecake Bars Low Carb Raspberry Cheesecake Bars rev 0459 580x460 150x150

Keto Chocolate Covered Peanut Butter Ice Cream Bars

Low Carb Raspberry Cheesecake Bars Low Carb Raspberry Cheesecake Bars stuffing2fg e1357254365512 150x150

Low Carb and Gluten Free Turkey Stuffing/Dressing