Low Carb Raspberry Cheesecake Bars

9 bars
Servings
20m
Prep Time
25m
Cook Time
45m
Ready In


"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"

Original recipe yields 9 bars servings
OK
  • FOR MACAROON CRUST
  • 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.

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