Keto Raspberry Cheesecake Bars

Keto Raspberry Cheesecake Bars

Who doesn't love a creamy, tangy cheesecake with a burst of fruity goodness? These Keto Raspberry Cheesecake Bars are the perfect guilt-free indulgence for all the cheesecake lovers out there. Made with a rich cream cheese filling and a swirl of sweet raspberry sauce, these bars are low-carb, keto-friendly, and absolutely delicious. Get ready to treat yourself to a delightful dessert that won't derail your healthy eating goals!

Prep Time Cook Time Total Time Servings
20 mins 40 mins 1 hr 12 servings


  • 2 cups almond flour (240g)
  • 1/4 cup powdered erythritol (30g)
  • 1/2 cup unsalted butter, melted (113g)
  • 16 oz cream cheese, softened (453g)
  • 1/2 cup powdered erythritol (60g)
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/4 cup fresh lemon juice (60ml)
  • 1/2 cup fresh raspberries (60g)
  • 1 tablespoon powdered erythritol (12g)

Special Notes:

  • You can adjust the sweetness of the cheesecake filling and raspberry sauce according to your taste by adding more or less powdered erythritol.
  • Feel free to use frozen raspberries if fresh ones are not available. Just make sure to thaw and drain them before using.

Cooking Instructions

  1. Preheat your oven to 325°F (163°C) and line an 8×8-inch (20x20cm) baking dish with parchment paper.
  2. In a medium bowl, combine the almond flour and 1/4 cup of powdered erythritol. Stir in the melted butter until the mixture resembles coarse crumbs.
  3. Press the almond flour mixture evenly into the bottom of the prepared baking dish to form the crust. Bake for 10 minutes until lightly golden. Remove from the oven and let it cool.
  4. In a large mixing bowl, beat the cream cheese and 1/2 cup of powdered erythritol until smooth and creamy. Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract and lemon juice.
  5. Pour the cream cheese mixture over the cooled crust, spreading it out evenly.
  6. In a small bowl, mash the fresh raspberries with 1 tablespoon of powdered erythritol to create a raspberry sauce.
  7. Drop spoonfuls of the raspberry sauce onto the cream cheese mixture. Use a knife or toothpick to gently swirl the raspberry sauce into the cream cheese.
  8. Bake for 30-35 minutes or until the edges are set and the center is slightly jiggly. Remove from the oven and let it cool completely in the baking dish.
  9. Once cooled, refrigerate for at least 2 hours or overnight to allow the cheesecake to set.
  10. Cut into bars and serve chilled. Enjoy!

Serving Suggestions

These Keto Raspberry Cheesecake Bars are perfect for any occasion. Serve them as a delightful dessert at family gatherings, parties, or as a sweet treat to satisfy your cravings. You can also top them with a dollop of whipped cream and a fresh raspberry for an extra touch of elegance. Enjoy!

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