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Keto Raspberry Cheesecake Bars
These Keto Raspberry Cheesecake Bars are going to be your new favorite keto dessert! They are a keto, low-carb, grain-free, gluten-free treat made to share with family and friends.
Course: Dessert Cuisine: American Diet: Gluten Free Prep Time: 15 minutes Cook Time: 1 hour Total Time: 1 hour 15 minutes Servings: 24 BarsCalories:119kcal
Ingredients
For the Almond Layer
- ▢1/2 cup melted grass-fed butter
- ▢1/2 cup granular erythritol
- ▢2 eggs
- ▢1 1/4 teaspoons almond extract optional
- ▢1 cup almond flour
For the Cheesecake Layer
- ▢8 oz. pack softened cream cheese
- ▢2 tablespoons sour cream
- ▢1 egg
- ▢1/2 teaspoon vanilla extract
- ▢1/4 cup granular erythritol
For the Raspberry Layer
- ▢1 cup raspberries
For the Crumble Layer
- ▢1/2 cup almond flour
- ▢1/4 cup Sukrin Gold
- ▢4 tablespoons cold grass-fed butter cut into pieces
- ▢pinch of salt
Instructions
For the Almond Layer
- Beat the butter and erythritol in a medium bowl with a hand mixer for 1 minute.
- Add in the eggs and almond extract (if using) and beat again until a smooth mixture forms.
- Add in the almond flour and mix until incorporated.
- Set aside.
For the Cheesecake Layer
- In a separate medium-sized bowl, beat the cream cheese and sour cream together with a hand mixer until smooth.
- Add in the egg, vanilla extract, and erythritol and beat for 1-2 minutes until well combined.
- Set aside.
For the Raspberry Layer
- Warm the raspberries in small saucepan over medium heat.
- Stir continuously until the raspberries are broken down and a sauce forms.
- Remove from heat and set aside.
- For the Crumble Layer
- Put all the ingredients into a small bowl and combine with a fork until you get pea-sized crumbles.
To Assemble
- Heat oven to 325°F.
- Line a 7″ x 11″ inch baking pan with parchment paper.
- Pour in the almond layer first and spread out evenly across the baking pan.
- Dollop the cream cheese layer on top of the almond layer. Use a spatula to gently smooth the cream cheese mixture over the almond layer without getting the two mixed together.
- Carefully, spoon the raspberry sauce on top of the cream cheese layer.
- Sprinkle the crumbles on top of the raspberry sauce.
- Bake for 45-60 minutes or until the edges start to brown and center is cooked through.
- Let cool for 45 minutes to an hour before cutting into squares.
- Store in the refrigerator.
Notes
- Line your tin with parchment so that they are easy to remove once cooled.
- Spread the layers as evenly as you can in the baking tin.
- Bake the bars in a pre-heated oven so that they cook through evenly.
Nutrition
Calories: 119kcal | Carbohydrates: 3g | Protein: 3g | Fat: 11g | Saturated Fat: 3g | Cholesterol: 31mg | Sodium: 84mg | Potassium: 30mg | Fiber: 1g | Sugar: 1g | Vitamin A: 332IU | Vitamin C: 1mg | Calcium: 31mg | Iron: 1mg