Savour the delectable taste of our Keto Raspberry Cheesecake Bars! These delightful bars combine the richness of cheesecake with the vibrant flavours of raspberries, all in a low-carb, keto-friendly treat. Made with a buttery almond flour crust and a creamy raspberry cheesecake filling, these bars are perfect for satisfying your sweet tooth while adhering to your ketogenic lifestyle. Follow our step-by-step instructions and indulge in these irresistible and guilt-free Keto Raspberry Cheesecake Bars!
Ingredients
For the Crust:
- 200g almond flour
- 60g powdered erythritol (or your preferred keto-friendly sweetener)
- 80g unsalted butter, melted
- 1/2 teaspoon vanilla extract
For the Raspberry Cheesecake Filling:
- 450g cream cheese, softened
- 120g powdered erythritol (or your preferred keto-friendly sweetener)
- 2 large eggs
- 1 teaspoon vanilla extract
- 120g fresh raspberries
- Optional: Extra raspberries for topping
Instructions
- Preheat your oven to 180°C (350°F) and line a baking dish with parchment paper.
-
Prepare the Crust:
- Combine the almond flour and powdered erythritol in a mixing bowl for the crust. Stir well.
- Mix the melted butter and vanilla extract with the dry mixture. Mix until it forms a crumbly texture.
- Gently but firmly press the crust mixture onto the bottom of the baking dish.
-
Prepare the Raspberry Cheesecake Filling:
- Using a different mixing bowl, ensure the cream cheese has been softened and beat it until it's smooth and creamy.
- Add the powdered erythritol, eggs, and vanilla extract to the cream cheese. Beat until well combined and creamy.
- Gently fold the fresh raspberries, ensuring they are evenly distributed throughout the filling.
- Pour the Raspberry Cheesecake Filling over the crust in the baking dish, spreading it out evenly.
- Optional: Top the filling with fresh raspberries for extra flavour and a beautiful presentation.
- Bake in the oven for 25-30 minutes or until the cheesecake filling is set and slightly golden on the edges.
- Once baked, remove the baking dish from the oven and let it cool to room temperature.
- Refrigerate the cooled cheesecake bars for at least 4 hours, or overnight, to allow them to set and develop their flavours fully.
- Once chilled, remove the cheesecake bars from the baking dish by lifting the parchment paper. Slice into squares or bars.
- Serve and enjoy these luscious Keto Raspberry Cheesecake Bars as a delightful dessert or sweet indulgence!
Note: For the best quality, it is recommended to refrigerate any excess food for up to five days.
Indulge in the irresistible flavours of our Keto Raspberry Cheesecake Bars. These creamy, fruity, and low-carb treats satisfy your dessert cravings while adhering to your ketogenic lifestyle. These bars are a true delight with a buttery almond flour crust and a luscious raspberry cheesecake filling. Follow our simple recipe and treat yourself to these guilt-free Keto Raspberry Cheesecake Bars that impress family and friends with incredible taste!
