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.
Prep Time15 minutes mins
Cook Time1 hour hr
Total Time1 hour hr 15 minutes mins
Course: Dessert
Cuisine: American
Diet: Gluten Free
Servings: 24 Bars
Calories: 119kcal
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 Crumble Layer
- 1/2 cup almond flour
- 1/4 cup Sukrin Gold
- 4 tablespoons cold grass-fed butter cut into pieces
- pinch of salt
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.
- 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.
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