Hungry for a delightful treat? Try these keto-friendly Raspberry Cheesecake Bars. Low carb, gluten free, and easy to make!
INGREDIENTS:
For the Crust
1 1/2 cups almond flour
1/3 cup melted butter
2 tablespoons erythritol (or your preferred keto-friendly sweetener)
1/2 teaspoon vanilla extract
A pinch of salt
For the Cheesecake Filling
16 oz cream cheese, softened
2/3 cup powdered erythritol
2 large eggs
1 teaspoon vanilla extract
1/4 cup sour cream
Raspberry Swirl
1/2 cup raspberries (fresh or frozen)
2 tablespoons powdered erythritol
1 tablespoon water
INSTRUCTIONS
Preheat the oven
Preheat your oven to 325°F (163°C). Line an 8x8-inch baking dish with parchment paper, leaving some overhang for easy removal.
Make the Crust
In a bowl, combine almond flour, melted butter, erythritol, vanilla extract, and a pinch of salt. Mix until well combined.
Press the mixture evenly into the bottom of the prepared baking dish.
Bake the Crust
Bake the crust in the preheated oven for about 10-12 minutes, or until it's just starting to turn golden.
Remove from the oven and let it cool while you prepare the filling.
Prepare the Raspberry Swirl
In a small saucepan, combine raspberries, powdered erythritol, and water.
Cook over low heat, mashing the raspberries with a fork, until the mixture thickens.
Strain the mixture to remove seeds, if desired.
Set aside to cool.
Make the Cheesecake Filling
In a large bowl, beat the softened cream cheese until smooth.
Add powdered erythritol and beat until well combined.
Add eggs, one at a time, beating well after each addition.
Mix in vanilla extract and sour cream until the batter is smooth and creamy.
Assemble and Bake
Pour the cheesecake filling over the cooled crust.
Drop a spoonful of the raspberry swirl on top of the filling and use a knife or toothpick to create a marbled effect.
Bake
Bake in the preheated oven for 30-35 minutes or until the edges are set, and the center is slightly jiggly.
The bars will continue to set as they cool.
Cool and Chill
Allow the bars to cool in the pan, then refrigerate for at least 4 hours or overnight for best results.
Serve
Once chilled, use the parchment paper overhang to lift the bars out of the pan.
Cut into squares and serve.
Feel free to adjust sweetener quantities based on your taste preferences.
"Enjoy your delicious Keto Raspberry Cheesecake Bars! Enjoy your keto-friendly treat!"
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