Keto Raspberry Cheesecake Bars | The Easiest Keto Cheesecake Bars
These keto raspberry cheesecake bars are little layered bites of heaven. From the fresh raspberry topping to the buttery crust, they have so much more to them than just regular plain keto cheesecake bars. And the best part, each one only has 3.5 NET CARBS!
Ingredients
- Crust:
- 1/2 Cup (112g) Melted Unsalted Butter
- 1 1/4 cup (140g) Blanched Almond Flour
- 3 Tablespoons (27g) Confectioners Swerve
- Pinch of Salt
- Cheesecake Layer:
- 8 oz (224g) Cream Cheese, softened
- 1 Egg Yolk - optional
- 1/3 Cup (50g) Confectioners Swerve
- 2 Teaspoons (8g) Pure Vanilla Extract
- Raspberry Sauce Layer:
- 1 1/2 Cup (180g) Fresh or Frozen Raspberries
- 2 Tbsp (18g) Confectioners Swerve
- 2 Tbsp (28g) Salted Butter
- 1/3 Cup (35g) Nuts Of Your Choice (I Used Walnuts)
- 1/3 Cup (37g) Blanched Almond Flour
- 1 Tbsp (9g) Confectioners Swerve
Directions
- 1
First, prepare the raspberry sauce. Combine berries and Swerve in a saucepan and cook on low heat, stirring constantly.
- 2
When the berries dissolve, cook for 3 more minutes until the sauce thickens a little, then let it cool.
- 3
Preheat the oven to 350°F (180°C) and then line an 8x8in. pan with parchment paper.
- 4
Combine the melted butter, almond flour and Swerve in a small bowl, and press into the lined pan.
- 5
Pre-bake crust for 8-10 minutes. It should just start to brown around the edges.
- 6
Remove the crust from the oven and allow it to cool.
- 7
While it's cooling, make the filling. Combine the cream cheese, egg yolk, Swerve, and vanilla extract in a large mixing bowl. Mix until smooth with a hand mixer.
- 8
Spread the cheesecake layer evenly over the cooled crust.
- 9
Add the raspberry sauce over the cheesecake mixture.
- 10
Combine the butter, almond flour, nuts, and Swerve in a food processor, and pulse until it resembles a crumb-like mixture. Toast in a pan for a fragrant toasty flavor, and add it to the top of the bars.
- 11
Refrigerate for at least an hour, then slice and serve.