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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

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