Low Carb Raspberry Cheesecake Bars
Servings
Prep Time
Cook Time
Ready In
Recipe: #29554
May 25, 2018
"Keto is totally the Diet of 2018... so finding recipes that look delish to make while keeping it low carb is the key..found via pinterest"
Ingredients
- FOR MACAROON CRUST
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- FOR FILLING
Nutritional
- Serving Size: 1 (90.1 g)
- Calories 305.2
- Total Fat - 21.1 g
- Saturated Fat - 12.9 g
- Cholesterol - 78 mg
- Sodium - 201.3 mg
- Total Carbohydrate - 27.9 g
- Dietary Fiber - 1.2 g
- Sugars - 24 g
- Protein - 3.1 g
- Calcium - 53 mg
- Iron - 0.5 mg
- Vitamin C - 1.7 mg
- Thiamin - 0 mg
TO MAKE THE CRUST
Step 1
Cream together the butter and sugar substitute. Add the coconut, coconut flour and baking powder, mixing until thoroughly combined.
Step 2
Press into a lightly greased 9 x 9 pan and set aside.
TO MAKE THE CHEESECAKE FILLING
Step 3
Beat the cream cheese and sugar substitute together until smooth. Add the egg and vanilla extract and mix until thoroughly combined.
Step 4
Pour mixture over the crust. In a small bowl, mash the raspberries and sugar substitute together with a fork. Drop by spoonfuls over the cheesecake mixture and then swirl it gently with the fork until distributed over the entire top – don’t over mix.
Step 5
Bake in a 350 degree (F) oven for 25 minutes. Remove and chill before serving.
Tips & Variations
No special items needed.