Keto Raspberry Cheesecake Bars
Rich, creamy, and bursting with berries, these keto raspberry cheesecake bars have a buttery crust, smooth cheesecake filling, and a sweet crumble topping.
Ingredients
Crust and Crumble Topping
- 1 ½ cups blanched almond flour
- ¼ cup coconut flour
- ½ cup powdered sugar-free sweetener
- ½ tsp salt
- ½ cup unsalted butter melted
- 1 egg yolk
- 1 tsp vanilla extract
Cheesecake Filling
- 1 cup cream cheese room temperature
- ¼ cup plain Greek yogurt
- 1 egg white
- ½ cup powdered sugar-free sweetener or allulose
- ½ tsp vanilla extract
- ½ cup fresh or frozen raspberries
Instructions
- Preheat the oven: Set oven to 325°F (163°C) and line an 8×8-inch baking dish with parchment paper, leaving overhang for easy removal.
- Make the crust: In a large bowl, mix almond flour, coconut flour, powdered sweetener, and salt. Add melted butter, egg yolk (reserve the white), and vanilla, and stir until a crumbly dough forms.
- Make the filling: In another bowl, beat cream cheese and Greek yogurt until smooth. Add egg white, sweetener, and vanilla, and beat again until creamy.
- Assemble: Press half of the crust mixture into the pan. Spread the cheesecake filling evenly on top. Sprinkle raspberries over the filling, then crumble the remaining dough evenly across the top.
- Bake: Bake for about 30-35 minutes or until lightly golden and the center is mostly set. Let cool completely before cutting.
Notes
Sweetener: I used a powdered erythritol/monk fruit blend in the crust/crumble, and allulose for the cheesecake filling. If you don't need the bars to be strictly sugar-free, feel free to use regular powdered sugar.
Raspberries: Fresh or frozen both work.
Storage: Store covered in the fridge up to 5 days or freeze up to 2 months.
Nutrition
Calories: 178kcalCarbohydrates: 5gProtein: 4gFat: 16gSaturated Fat: 7gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3gTrans Fat: 0.2gCholesterol: 42mgSodium: 130mgPotassium: 38mgFiber: 2gSugar: 1gVitamin A: 385IUVitamin C: 1mgCalcium: 44mgIron: 1mg
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