Keto Raspberry Cheesecake Bars: A Low-Carb, Sweet Treat
These Keto Raspberry Cheesecake Bars are the ideal option if you’re on the ketogenic diet and yearn for a rich and decadent dessert! They are sugar-free and low in carbohydrates, combining the acidity of fresh raspberries with the rich, creamy texture of cheesecake. These bars are a great option whether you’re searching for a keto-friendly dessert for a party or just want to indulge your sweet appetite. Let’s get started on creating this easy yet delectable delicacy!
Ingredients:
For the Crust:
• 1 cup almond flour (blanched and fine)
• 2 tbsp melted butter
• 2 tbsp erythritol or another low-carb sweetener (adjust to taste)
• 1/2 tsp vanilla extract (optional)
• A pinch of salt
For the Cheesecake Filling:
• 16 oz cream cheese (softened)
• 1/2 cup sour cream
• 2 large eggs
• 1/4 cup erythritol or your preferred low-carb sweetener
• 1 tsp vanilla extract
• 1/2 cup fresh raspberries (or frozen, thawed)
• 2 tbsp lemon juice (optional, adds extra flavor)
Tools You’ll Need:
• 9×9-inch baking pan (or similar size)
• Parchment paper (for easy removal of the bars)
• Mixing bowls – For preparing the crust and cheesecake filling.
• Hand mixer or stand mixer – To blend the cheesecake filling.
• Spatula – For spreading the mixture.
• Whisk – For combining the crust ingredients.
• Oven – For baking.
How to Make Keto Raspberry Cheesecake Bars:
Step 1: Prepare the Crust
Set the oven temperature to 175°C (350°F).
To make it easier to remove the bars later, line a 9 × 9-inch baking pan with parchment paper, leaving some overhang.
Almond flour, melted butter, sugar, vanilla essence, and a pinch of salt should all be combined in a medium-sized bowl. Mix until the ingredients are thoroughly mixed and have the consistency of dough.
To create the crust, uniformly press the mixture into the pan’s bottom.
The crust should be softly brown after 8 to 10 minutes of baking in a preheated oven. While you make the cheesecake filling, take it out of the oven and let it to cool.
Step 2: Prepare the Cheesecake Filling
Cream cheese should be beaten with a hand mixer or stand mixer in a mixing bowl until it is smooth and creamy.
Stir in the lemon juice (if using), erythritol, sour cream, and vanilla extract. Mixing should continue until all ingredients are combined and the filling is smooth.
One by one, add the eggs, thoroughly mixing each time. Take care not to mix too much.
Using a spatula, gently fold in the fresh raspberries. Before adding the raspberries to the filling, you can purée them if you want a smoother texture.
Step 3: Assemble the Bars
Cover the chilled crust in the baking pan with the cheesecake filling.
Evenly distribute the contents over the crust using a spatula. Using a toothpick or knife, carefully swirl extra raspberry puree into the top of the cheesecake filling to create a marbled look.
The cheesecake should be baked in a preheated oven for 25 to 30 minutes, or until the edges are just beginning to turn golden and the middle is set. It shouldn’t be runny, but it should still jiggle slightly in the middle.
When finished, take it out of the oven and allow it to cool fully at room temperature. After that, move it to the refrigerator and let it set completely for at least two to three hours, or better yet, overnight.
Step 4: Serve
Using the overhanging parchment paper, remove the chilled cheesecake bars from the pan.
Slice into bars or squares and serve! If preferred, top with a dollop of whipped cream or additional fresh raspberries.
How to Store:
For up to a week, keep the Keto Raspberry Cheesecake Bars in the refrigerator in an airtight container.
These bars can also be frozen for up to a month. Thaw them in the refrigerator for a couple of hours before serving.
Time Duration:
• Prep time: 15-20 minutes
• Cook time: 35-40 minutes
• Chill time: 2-3 hours (or overnight)
• Total time: Approximately 3-4 hours including chilling
FAQs About Keto Raspberry Cheesecake Bars
1. Can I use frozen raspberries?
Yes, you may make this recipe with frozen raspberries. Before incorporating them into the cheesecake filling, make sure they are fully thawed. After thawing, you might need to drain any extra water.
2. Can I make these bars without the crust?
Yes, if you’d like, you may make these as a cheesecake without a crust. Just bake the cheesecake filling straight in the pan, omitting the crust components. The carb count will go down a little as a result.
3 What can I use instead of sour cream?
• Greek yogurt can be used in its place if you don’t have sour cream. For optimal flavor and consistency, make sure the Greek yogurt is full-fat and unsweetened.
4. Can I use a different sweetener?
Yes, you can substitute erythritol with other low-carb sweeteners like stevia or monk fruit. Simply adjust the sweetness to your preferred level of sweetness.
5. How can I make these bars more tangy?
You can add a bit more lemon zest or juice to the filling if you like your cheesecake more sour. This will give the cheesecake a zesty, fresh taste that complements the raspberries.
Conclusion
The ideal treat to enjoy while adhering to a low-carb diet are these Keto Raspberry Cheesecake Bars. They are a delightful treat for any occasion since they are creamy, tangy, and full of the sweet-tart flavor of raspberries. These bars will keep you on pace with your keto objectives while looking great, whether you’re hosting a dinner party or just want something sweet after dinner.
I make recipe in 10 min.