Description
Creamy, tangy cheesecake bars with a sugar-free raspberry swirl and almond flour crust—perfect for keto diets or low-carb lifestyles. Each bite delivers rich flavor without the guilt!
Ingredients
Scale
For the Crust:
- For the crust:
- 1.5 cups almond flour
- 1/4 cup powdered erythritol
- 1/4 cup melted butter
- 1 tsp vanilla extract
- For the cheesecake filling:
- 16 oz cream cheese (softened)
- 2/3 cup powdered erythritol
- 2 large eggs
- 1 tsp vanilla extract
- 1/4 cup heavy cream
- For the raspberry swirl:
- 1 cup fresh raspberries
- 2 tbsp powdered erythritol
- 1 tsp lemon juice
Instructions
1. Prepare the Crust:
- 1. Preheat oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper.
- 2. Make the crust: Mix almond flour, erythritol, melted butter, and vanilla in a bowl. Press firmly into the pan. Bake for 10 minutes, then cool.
- 3. Blend raspberries, erythritol, and lemon juice for the swirl. Strain seeds if desired.
- 4. Beat cream cheese and erythritol until smooth. Add eggs one at a time, then vanilla and heavy cream.
- 5. Pour filling over crust. Drop raspberry sauce by spoonfuls onto filling, then swirl with a knife.
- 6. Bake 25-30 minutes until edges are set but center jiggles slightly. Cool completely, then refrigerate 4+ hours before slicing.
Notes
For firmer bars, freeze 30 minutes before slicing. Store refrigerated for up to 5 days. Fresh raspberries may be substituted with sugar-free preserves.