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The keto diet allows for indulgent desserts that are low in carbs yet high in flavor. One such treat is Keto Raspberry Cheesecake Bars, which combine a tart raspberry layer with a sweet, creamy cheesecake filling.

These bars are perfect for satisfying your sweet tooth while staying true to your keto lifestyle.

Ingredients (Serves 12)

• Crust:
  • 1 1/2 cups almond flour
  • 1/4 cup erythritol (or preferred keto-friendly sweetener)
  • 1/4 cup melted butter
  • 1/2 tsp vanilla extract
  • Pinch of salt
• Cheesecake Filling:
  • 16 oz cream cheese, softened
  • 1/2 cup erythritol
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1/4 cup heavy cream
• Raspberry Layer:
  • 1 cup fresh or frozen raspberries
  • 2 tbsp erythritol
  • 1 tbsp lemon juice
  • 1 tsp xanthan gum (optional, for thickening)

Equipment Needed

• 9×9 inch baking pan
• Parchment paper
• Mixing bowls
• Hand mixer or stand mixer
• Measuring cups and spoons
• Spatula

Instructions

1. Preheat the Oven:
   • Preheat your oven to 350°F (175°C).
   • Line a 9×9 inch baking pan with parchment paper, leaving some overhang for easy removal.
2. Prepare the Crust:
   • In a mixing bowl, combine almond flour, erythritol, melted butter, vanilla extract, and a pinch of salt.
   • Mix until the ingredients form a crumbly dough.
   • Press the dough evenly into the bottom of the prepared baking pan.
   • Bake for 10-12 minutes until the edges are slightly golden. Let it cool while you prepare the filling.
3. Make the Cheesecake Filling:
   • In a large mixing bowl, beat the softened cream cheese and erythritol until smooth.
   • Add eggs, one at a time, mixing well after each addition.
   • Mix in vanilla extract and heavy cream until fully combined.
4. Prepare the Raspberry Layer:
   • In a small saucepan, combine raspberries, erythritol, and lemon juice.
   • Cook over medium heat, stirring occasionally, until the raspberries break down and the mixture thickens (about 5-7 minutes).
   • If using, stir in xanthan gum to thicken further. Let it cool slightly.
5. Assemble the Bars:
   • Pour the cheesecake filling over the cooled crust and spread evenly.
   • Spoon the raspberry mixture over the cheesecake layer and swirl gently with a knife to create a marbled effect.
6. Bake:
   • Bake for 25-30 minutes, or until the center is set and the edges are slightly golden.
   • Allow the bars to cool to room temperature, then refrigerate for at least 2 hours before slicing.
7. Serve:
   • Lift the bars out of the pan using the parchment paper overhang.
   • Cut into 12 squares and serve chilled.

Conclusion

These Keto Raspberry Cheesecake Bars are a perfect blend of tart raspberries and creamy cheesecake, making them an irresistible low-carb dessert.

Each bite offers a delightful combination of textures and flavors that will leave you and your guests craving more.

Enjoy this elegant treat guilt-free while staying true to your keto lifestyle.

FAQs

Can I use frozen raspberries for this recipe?
Yes, you can use frozen raspberries. Just make sure to thaw and drain them before cooking to avoid excess moisture.

How should I store these cheesecake bars?
Store the bars in an airtight container in the refrigerator for up to 5 days. They can also be frozen for up to 1 month.

Can I substitute the almond flour in the crust?
Yes, you can use other keto-friendly flours like coconut flour, but you may need to adjust the quantity as coconut flour is more absorbent.