I’ve said it many times and I’ll continue saying it: You don’t have to give up delicious desserts while on Keto!
This recipe is fairly easy to put together. Make it for tonight or if you have the willpower, make it today and keep it refrigerated overnight to enjoy as a healthy scrumptious dessert the next day.
You don’t have to have the freshest Raspberries either. If you have some Raspberries in the fridge that need to be eaten and haven’t grown anything fuzzy yet, this recipe is perfect, since you’ll be cooking them down into a sauce anyway.
The recipe below is compatible with either Coconut Flour or Almond Flour. Coconut Flour is less (about 1/4 cup vs 1 cup of Almond Flour) as it’s more absorbative.
In the video, I explain how I basically messed up the first batch by using the wrong-sized baking dish. It resulted in a crust that was too thick and hence didn’t come out very firm. For this recipe, you have to use the right-sized baking dish, either a 7″x11″ or 9″x9″.
You’ll also HAVE to have parchment paper! You’ll be cutting a size of the parchment paper the same width as the bottom of the baking dish, leaving some to overhang the edges. This way when the cheesecake bars have cooled down, it’ll be easy to lift it from the dish.