Low Carb Raspberry Cheesecake Coconut Bars

I had a container of raspberries that needed to be used, so it got my mind swirling. A classic in the books is Raspberry Cheesecake bars. Of course, Im all about changing it up to fit my needs (and anyone that wants to lower their sugar intake), so I pulled together this winner. The coconut shortbread crust is as dense as any shortbread crust Ive ever had and really holds the toppings nicely...fork isnt necessary.

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Preparing Time: 15 minutes
Total Time: 30 minutes
Served Person: 15

Carbohydrate 1.59445364809067 g
Cholesterol 16.6317202186667 mg
Fat 5.23030091170133 g
Fiber 0.533 g
Protein 0.995000917242667 g
Saturated Fat 2.91845933144107 g
Serving Size 1 1 bar (23g)
Sodium 48.6163835472 mg
Sugar 1.06145364809067 g
Trans Fat 0.755250759904533 g
Calories 56 calories

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Step-by-step

Preheat oven to 350* and line an 8x11 pan with parchment paper for ease of removing from the tin. (you can use a 9x9 for thicker bars but adjust the nutrition count from 15 bars to 9 bars).
In a large clean bowl cream together butter, xylitol, grated coconut, coconut flour and baking powder with a hand mixer.
Put dough in parchment lined pan and press into the bottom only of the pan. Use the back of spoon or bottom of the glass to smooth and press dough evenly across bottom of the pan.
Bake for 10 - 12 minutes. Remove from oven and set aside.
In a large clean bowl cream together softened cream cheese, xylitol, egg and vanilla extract. When creamed, gently pour over cooked crust and smooth to all edges. Set aside for a moment.
In a small bowl put clean, dry raspberries and xylitol. With a fork mash all together raspberries and xylitol until raspberries are juicy and in spoonable liquid form.
Spoon dollops of the raspberry gently over the cream cheese mixture. Then drag a fork through the raspberry dollops to swirl the raspberry with the cream cheese mixture. Be artistic and calculating about how much of the berry you want mixed in with the cream cheese mixture.
Bake at 350* for 25 minutes. Remove from oven and let cool on counter until you are able to transfer to the fridge. Leave in the pan with parchment paper and cool completely in the fridge.
Once completely cooled, remove from fridge and gently lift parchment paper from the pan. Cut into 15 bars, serve and enjoy. Store bars in airtight container in fridge for up to a week.

Low Carb Raspberry Cheesecake Coconut Bars: A Delightfully Easy Recipe

As a busy working mom, finding time to bake is a luxury, not a given. But every now and then, the urge to create something delicious and satisfying hits me hard. This recipe for Low Carb Raspberry Cheesecake Coconut Bars was born out of such a craving. I needed a dessert that was both quick to make and low in carbs, fitting my lifestyle perfectly. And let me tell you, these bars are a winner!

The beauty of this recipe is its simplicity. No complicated techniques, no obscure ingredients – just a few pantry staples transformed into a delectable treat. The coconut crust offers a delightful crunch, a pleasant contrast to the creamy, tangy cheesecake filling. And the sweet and tart raspberries sprinkled throughout? Pure bliss. This isn't just a dessert; it's a delicious escape from the daily grind, a small moment of indulgence that doesn't compromise my healthy eating habits.

The process is incredibly straightforward. The crust comes together quickly, thanks to the magic of a hand mixer (though you can certainly use a good old-fashioned whisk if that's your preference). Pressing it into the pan is surprisingly easy; no need for fancy tools. The cheesecake filling is equally fuss-free, and the raspberry swirl adds a touch of elegance without any extra effort. It's a perfect bake for a weeknight treat or even a casual weekend gathering.

What I especially love is the versatility of this recipe. You can easily adjust the sweetness to your liking, using different low-carb sweeteners. I often experiment with different berry varieties, replacing raspberries with blueberries or strawberries, depending on what's in season. The coconut flour crust also holds up beautifully, making it perfect for transporting to picnics or potlucks. It's sturdy enough to handle travel, keeping its shape and deliciousness intact.

Beyond its ease and deliciousness, this recipe is a testament to mindful eating. It demonstrates that healthy desserts don't have to be bland or boring. This recipe satisfies my sweet tooth without the guilt of high sugar and carb content. It allows me to maintain my healthy lifestyle while still enjoying the pleasures of baking and indulging in a treat that’s both delicious and wholesome.

So, if you’re looking for a low-carb dessert that's easy to make, delicious to eat, and adaptable to your taste, I highly recommend giving these Low Carb Raspberry Cheesecake Coconut Bars a try. You won’t regret it. This recipe quickly became a staple in my house. The kids love it, and it's a perfect sweet ending to any meal that satisfies without compromising your health goals.

Ingredients:

1 egg
8 oz cream cheese
1 cup raspberries
½ tsp baking powder
½ cup butter (softened)
½ cup xylitol (granulated or low carb sweetener)
½ cup coconut unsweetened (finely grated)
¾ cup coconut flour
¾ tsp vanilla extract
1 tbsp xylitol (granulated or low carb sweetener of choice)

A note on substitutions: Feel free to experiment with other low-carb sweeteners or berries, based on your preferences and availability.

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Low Carb Raspberry Cheesecake Coconut Bars

Ingredients

Nutrition facts

Step-by-step

Low Carb Raspberry Cheesecake Coconut Bars: A Delightfully Easy Recipe