Keto Raspberry Cheesecake Bars Recipe

Craving a sweet treat but sticking to your keto diet? Look no further! These Keto Raspberry Cheesecake Bars are the perfect solution. They’re creamy, tangy, and bursting with fresh raspberry flavor, all while being low-carb and guilt-free. This recipe is easy to follow and guaranteed to satisfy your sweet tooth without derailing your keto goals.

Why you’ll love these Keto Raspberry Cheesecake Bars:

• Low-Carb & Keto-Friendly: Made with almond flour and a keto-approved sweetener, these bars are perfect for maintaining ketosis.
• Deliciously Creamy: The cheesecake filling is rich, smooth, and utterly decadent.
• Bursting with Raspberry Flavor: Fresh or frozen raspberries add a vibrant tang that complements the sweetness perfectly.
• Easy to Make: This recipe requires minimal effort and uses simple ingredients.
• Perfect for Meal Prep: These bars can be made ahead of time and stored in the refrigerator or freezer for a convenient keto dessert.

Ingredients:

• Crust: Almond flour, sweetener (erythritol, monk fruit, or stevia blend), melted butter, vanilla extract
• Filling: Cream cheese (full fat, softened), sweetener, eggs, vanilla extract, lemon juice
• Raspberry Swirl: Fresh or frozen raspberries, sweetener, lemon juice

Instructions:

1. Preheat oven to 350°F (175°C) and line an 8×8 inch baking pan with parchment paper.
2. Prepare the crust: Combine almond flour, sweetener, melted butter, and vanilla extract. Press into the bottom of the prepared pan.
3. Bake the crust for 10 minutes.
4. Prepare the cheesecake filling: In a large bowl, beat cream cheese and sweetener until smooth. Beat in eggs one at a time, then stir in vanilla extract and lemon juice.
5. Pour the cheesecake filling over the pre-baked crust.
6. Prepare the raspberry swirl: In a small saucepan, combine raspberries, sweetener, and lemon juice. Cook over medium heat until the raspberries soften and the mixture thickens slightly.
7. Drizzle the raspberry mixture over the cheesecake filling and swirl with a knife or toothpick.
8. Bake for 30-35 minutes, or until the center is set but still slightly jiggly.
9. Let cool completely before refrigerating for at least 2 hours before cutting into bars.

Tips and Variations:

• For a richer flavor, use full-fat cream cheese.
• Feel free to substitute other berries like blueberries or blackberries for the raspberries.
• Add a sprinkle of chopped nuts to the crust for extra texture.
• Store leftovers in the refrigerator for up to 5 days or freeze for longer storage.

Enjoy these delicious and guilt-free Keto Raspberry Cheesecake Bars! They’re the perfect way to satisfy your sweet cravings while staying on track with your ketogenic lifestyle.

Ingredients:
Almond flour, sweetener (erythritol, monk fruit, or stevia blend), melted butter, vanilla extract, cream cheese (full fat, softened), eggs, lemon juice, fresh or frozen raspberries

Tags:
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