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.
Keto Raspberry Cheesecake Bars
Equipment
- 1 7x11 or 9x9 baking pan
- 1 Electric Mixer or Stand Mixer
- 2 Mixing Bowls
- 1 Parchment Paper
- 1 Saucepan
Ingredients
For Crust
- ½ cup melted grass-fed butter
- ¼ cup Erythritol Sweetener Or Monk Fruit
- 2 eggs
- 1 cup Almond Flour Or ¼ cup coconut flour
- 1¼ tsp Almond Extract OPTIONAL
For Cheesecake
- 8 oz softened cream cheese Room temperature is good
- 2 Tbsp Sour Cream
- 1 egg
- ½ tsp vanilla extract
- ¼ cup Erythritol
- 1 cup Raspberries (washed)
Instructions
For Crust
- Beat butter and erythritol for about one minute.
- Add 2 eggs and almond extract (optional) and beat until smooth.
- Add in Almond or Coconut Flour and mix until smooth.
For Cheesecake
- Beat cream cheese and sour cream until smooth.
- Add remaining egg, vanilla extract, and erythritol and beat until smooth.
For Raspberries toping
- Warm Raspberries in small sauncepan over medium heat.
- Stir continously until sauce thickens.
- Remove from heat.
Assemble
- Heat oven to 325F and make sure oven rack is in center.
- Line 7"x11" or 9"x9" baking pan with parchment paper, allowing extra to overhang to make removal easier later.
- Pour in the crust first and spread evenly across the bottom of the pan. I found warming a spoon under hot water helped with this as the butter in the crust tended to stick to the spoon.
- Add cheesecake mix and spread evenly with spatula.
- Carefully spoon the raspberry sauce on top evenly.
- Using a clean toothpick or chopstick, drag the raspberry sauce throughtthe cheesecake topping in straight lines.
- Place on center rack and bake for 45 - 60 minutes or until edges are golden brown.
- Let cool for at least 45 minutes before attempting to remove from baking pan.
- At this point, I would recommend putting it in the fridge for a couple of hours to make the cheesecake even firmer, but that's up to you! If you can't wait, dig in! Sharing is optional.