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Description
Delicious sugar-free raspberry cheesecake bars that are low in carbs and perfect for a guilt-free dessert.
Ingredients
Scale
- 2 cups almond flour
- 1/4 cup melted butter
- 2 tbsp powdered erythritol
- 16 oz cream cheese, softened
- 1/2 cup powdered erythritol
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup sugar-free raspberry preserves
Instructions
- Preheat oven to 350°F (175°C). Line an 8×8 baking dish with parchment paper.
- Mix almond flour, melted butter, and 2 tbsp erythritol to form the crust. Press into the baking dish.
- Bake the crust for 10 minutes, then let cool.
- Beat cream cheese and 1/2 cup erythritol until smooth. Add eggs and vanilla, mixing well.
- Pour filling over the crust. Drop spoonfuls of raspberry preserves on top and swirl with a knife.
- Bake for 25-30 minutes until set. Chill for at least 2 hours before serving.
Notes
- Store in the refrigerator for up to 5 days.
- Use fresh raspberries for garnish if desired.
- Ensure all ingredients are at room temperature for smoother mixing.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: 220
- Sugar: 2g
- Sodium: 180mg
- Fat: 20g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 60mg