Imagine sinking your teeth into a creamy, decadent cheesecake bar that's not only mind-blowingly delicious but also completely guilt-free! These sugar-free, low-carb Raspberry Cheesecake Bars are the ultimate dessert hack for anyone following a keto lifestyle or simply looking to enjoy a luxurious treat without the carb overload. With a buttery almond flour crust and a luscious cream cheese filling studded with fresh raspberries, these bars prove that healthy eating doesn't mean sacrificing flavor or satisfaction.
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Cuisine: Keto
Serves: 12 bars
Ingredients
- 1 1/2 cups almond flour
- 1/4 cup erythritol
- 1/2 cup butter, melted
- 2 cups cream cheese, softened
- 1/2 cup sour cream
- 1/2 cup erythritol (for filling)
- 2 large eggs
- 1 tsp vanilla extract
- 1 cup raspberries
Instructions
- Preheat the oven to 350°F (175°C). Line a 9x9 inch baking pan with parchment paper, allowing excess paper to hang over the sides for easy removal.
- For the crust, mix almond flour and 1/4 cup erythritol in a medium bowl. Pour in melted butter and stir until the mixture becomes a cohesive crumbly dough.
- Press the crust mixture evenly into the bottom of the prepared baking pan. Use the back of a spoon or flat-bottomed measuring cup to create a compact, smooth base.
- Bake the crust for 10-12 minutes until lightly golden around the edges. Remove from oven and let cool while preparing the filling.
- In a large mixing bowl, beat softened cream cheese until smooth and creamy using an electric mixer.
- Add sour cream, 1/2 cup erythritol, eggs, and vanilla extract to the cream cheese. Mix thoroughly until the filling is completely smooth and well combined.
- Gently fold in half of the raspberries, carefully breaking them slightly to distribute throughout the filling.
- Pour the cream cheese mixture over the pre-baked crust, spreading it evenly with a spatula.
- Scatter the remaining whole raspberries on top of the filling, pressing them lightly into the surface.
- Bake for 25-30 minutes, or until the center is just set but still slightly jiggly. The edges should be lightly golden.
- Remove from oven and let cool completely at room temperature for about 1 hour.
- Refrigerate for at least 2-3 hours or overnight to allow bars to set completely.
- Using the parchment paper overhang, lift the bars out of the pan and cut into 12 even squares.
- Store in an airtight container in the refrigerator for up to 5 days. Best served chilled.
Tips
- Room Temperature Matters: Ensure your cream cheese and eggs are at room temperature for the smoothest, creamiest filling possible.
- Don't Overmix: When combining the filling ingredients, mix just until smooth to prevent incorporating too much air, which can cause cracking.
- Raspberry Placement: When adding raspberries, gently fold them in and distribute evenly to get a beautiful, balanced flavor in every bite.
- Cooling is Crucial: Allow the bars to cool completely at room temperature, then refrigerate for at least 2-3 hours. This helps them set perfectly and enhances the flavor.
- Cutting Tip: Use a sharp knife dipped in hot water and wiped dry between cuts for clean, precise squares.
- Storage Hack: These bars actually taste even better the next day, so don't hesitate to make them in advance!
Nutrition Facts
Calories: 250kcal
Carbohydrates: 6g
Protein: 7g
Fat: 23g
Saturated Fat: 12g
Cholesterol: 85mg
