Low Carb Raspberry Cheesecake Bars
Try this Low Carb Raspberry Cheesecake Bars recipe, or contribute your own.
Try this Low Carb Raspberry Cheesecake Bars recipe, or contribute your own.
- 1/2 cup butter softened
- 1 egg
- 1/2 tsp baking powder
- 8 oz cream cheese softened
- 1/4 cup coconut flour
- 1 cup raspberries
- for the filling:
- 1/2 cup granulated sugar substitute
- 1/2 cup desiccated unsweetened coconut
- 2 tbsp granulated sugar substitute
- for the macaroon crust:
- 1/3 upgranulated sugar substitute
- 3/4 tsp vanilla extract
- Carbohydrate 17.3384218210436 g
- Cholesterol 55.0149040907007 mg
- Fat 27.1169563497564 g
- Fiber 2.94213323893914 g
- Protein 3.06127856624648 g
- Saturated Fat 18.576540415774 g
- Serving Size 1 1 Serving (82g)
- Sodium 163.124694856571 mg
- Sugar 14.3962885821044 g
- Trans Fat 2.46346382307554 g
- Calories 317 calories
Step-by-step
- To make the crust: Cream together the butter and sugar substitute.
- Add the coconut, coconut flour and baking powder, mixing until thoroughly combined.
- Press into a lightly greased 9 x 9 pan and set aside.
- To make the cheesecake filling: Beat the cream cheese and sugar substitute together until smooth.
- Add the egg and vanilla extract and mix until thoroughly combined.
- Pour mixture over the crust.
- In a small bowl, mash the raspberries and sugar substitute together with a fork.
- Drop by spoonfuls over the cheesecake mixture and then swirl it gently with the fork until distributed over the entire top - don't over mix.
- Bake in a 350 degree (F) oven for 25 minutes.
- Remove and chill before serving.
Cream cheese fillings frequently crack upon freezing due to moisture expansion, yet these bars survive sub-zero storage remarkably well if wrapped tightly in plastic wrap at zero degrees Fahrenheit for up to two weeks. Softening the butter fully before mixing prevents dense pockets in the coconut flour base, which absorbs significantly more liquid than standard wheat flour. Beat the cream cheese for a full three minutes on medium speed to incorporate air, avoiding the heavy, dense texture that ruins low-carb baked goods. A standard hand mixer works adequately here if a stand mixer is unavailable, though scraping down the bowl sides twice is mandatory to eliminate unblended lumps of dairy. Chilling the assembled pan for at least two hours prior to slicing yields clean edges rather than ragged crumbles. Raspberries contain high water content, meaning the fruit purée must be dropped in small increments to prevent soggy spots in the crust below.
