With a creamy texture and sweet-tart raspberry flavor, these keto raspberry cheesecake bars are a must-try. They’re easy to make and perfect for satisfying your sweet tooth without derailing your low carb diet.
These keto raspberry cheesecake bars are the perfect marriage of tangy fruit and creamy goodness.
Cheesecake has been a crowd-pleaser for centuries, with its rich, creamy texture and decadent flavor. If you’re on the keto diet or even just watching your carb intake, you’ll be happy to know that it’s still possible to enjoy this classic dessert without sacrificing your health and wellness goals.
Hear me out – while cheesecake may not seem like the healthiest low carb dessert option out there, it does contain calcium, protein, and healthy fats when made with the right ingredients.
And unlike traditional cheesecake recipes that use graham crackers and sugar, this low carb raspberry cheesecake is made with keto-friendly ingredients that won’t spike your blood sugar levels.
Plus, raspberries are a great source of antioxidants and fiber, making them a healthy addition to this dessert – it’s a win/win for sure!
Interesting facts about cheesecake:
- Cheesecake dates back to Ancient Greece, where it was served to athletes to give them energy during the first Olympic games in 776 BC.
- In the United States, National Cheesecake Day is celebrated on July 30th.
- The largest cheesecake ever made weighed over 6,900 pounds and was created in New York in 2014.
There – now you can impress your friends with cheesecake trivia when you serve them these keto raspberry cheesecake bars. 🙌🏻 😂
These keto raspberry cheesecake bars can be made into a larger cheesecake but I don’t recommend it. While a giant cheesecake is impressive, it’s not always the most practical option. By making these keto raspberry cheesecake bars instead, you can have the same delicious flavor without worrying about portion control or overindulging.
They also cook and chill a lot faster than a full scale cheesecake, AND they’re easier to serve and store for later.
If you do need a larger keto cheesecake, try this Keto Raspberry Cheesecake with Coconut Crust that was a guest post from Divalicious Recipes and gets rave reviews by everyone who tries it!
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Keto Raspberry Cheesecake Bars
- Total Time: 35 minutes
- Yield: Makes 9 large bars 1x
- Diet: Gluten Free
Description
Keto Raspberry Cheesecake bars that are low carb and gluten free but don’t skimp on flavor and texture!
Ingredients
For the macaroon crust:
- 1/2 cup butter, softened
- 1/2 cup granulated sugar substitute
- 1/2 cup desiccated unsweetened coconut
- 1/4 cup coconut flour
- 1/2 teaspoon baking powder
For the filling:
- 8 oz cream cheese, softened
- 1/3 cup granulated sugar substitute
- 1 teaspoon vanilla extract
- 1 egg
- 1 cup raspberries
- 2 tablespoons granulated sugar substitute
Instructions
To make the crust:
- Preheat the oven to 350 degrees Fahrenheit.
- Cream together the butter and sugar substitute.
- Add the coconut, coconut flour and baking powder, mixing until thoroughly combined.
- Press evenly into a parchment lined or lightly greased 9 x 9 pan.
- Bake for 8 minutes.
- Remove from the oven and set aside until the filling is ready.
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 30 minutes or until set, with just a slight jiggle in the middle when shaken.
- Remove and chill for at least 1 hour before cutting and serving.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: keto Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: 230
- Fat: 22g
- Carbohydrates: 3g net
- Protein: 4g
Iamtigerlily says
I tried making these today- very tasty. Although I had to substitute ground almond for the coconut flour as the shop was out – it worked out pretty good. I also had a bit of a problem getting the sweetener amount right. I tried creaming it with the butter in the amount suggested (for the base) but I guess the brand I’m using is different as it was tooth achingly sweet, so binned it and started again this time melting the butter and stirring the coconut and ground almond into it then spreading it out in the pan as the base. I left the sweetener out completely and it was much better. I only used two teaspoons of the sweetener in with the cream cheese and just a pinch with the raspberries. That seemed to get the flavour just right.
Mellissa Sevigny says
Glad you were able to get it to work for you! Every sweetener acts differently so it’s so hard to figure out the amounts. That’s why I use a granulated that measures cup for cup like sugar in all the recipes – that way you can calculate how much you need of yours using their conversion charts which can be found online. Or experiment like you did. Sorry you had to waste the first batch, but I’m so happy that you were able to make them and enjoy them finally! Thanks for the feedback!
Christina says
How much is a serving? Length or grams is fine. Just want to make sure I don’t overindulge.
Mellissa Sevigny says
Hi Christina! If you are using a 9 x 9 pan and cut them into 9 squares then it’s a 3″ x 3″ bar. If you want them smaller, just multiply the nutrition info by 9 and divide into however many bars you get from the recipe for nutrition per serving. Enjoy!
Kris says
What is the best granulated sweetener to use for this?
Thanks!
Mellissa Sevigny says
Any no calorie sweetener that measures cup for cup like sugar will work fine.
Daria says
I baked these today – in muffin trays. This is one of the best low carb desserts I made/tried so far. I will definitely make those again. Thanks!
Kristi says
Made these tonight and they’re really yummy! I absolutely love the crust, it’s so unique, and complements the raspberries really well. I made mine in an 8×8 pan which ended up working well.
Mellissa Sevigny says
So glad you liked these Kristi, it’s one of my favorite low carb dessert recipes and I love the crust too! Thanks for the feedback! :)
simplylivinghealthy.org says
I am heading in the kitchen to make these…although I’m going to sub pumpkin for the raspberries for Pumpkin Cheesecake Bars!
Mellissa Sevigny says
Ooooh, me likey! Let me know how they come out!
Marta Brysha says
I have 30 metres of raspberry plants in my garden. Only the middle row was mature as of last year and I harvested 15kgs of raspberries! That should double this year, and with raspberry picking starting around christmas time I’m looking forward to making these beauties!
Mellissa Sevigny says
Marta where do you live cause I’m coming over! ;) Totally jealous of your bumper crop! I’m going to redouble my efforts to get my raspberries to grow next year, I really miss just walking outside and picking a bunch whenever I want! Hope you like these cheesecake bars – 15kgs will make a LOT of them! ha ha!
Kerry says
Made these today using light cream cheese and they worked out beautifully (185 calories by by my app). One thing that I’d offer is don’t add the sweetener to the berries until you’re ready for them. I did and they were a bit wet because the juice had been drawn out of them…made it a bit difficult to avoid over-swirling them but they are great never-the-less. The best part…hubby can’t stand coconut so they are all mine!!!! I’m freezing them for grab and go to work breakfasts (I eat breakie at work so it’s not a fork in the car deal). Thanks for the awesome treat!!
Mellissa Sevigny says
Thanks for sharing that tip about adding the sweetener to the berries too soon Kerry, never even thought about that! Nice that you get to keep them all to yourself – mine got snarfed down by Mr. Hungry and some of our company so I only got one – but maybe that’s a good thing, ha ha! :)
Carolyn says
Those look wonderful, Melissa!
Mellissa Sevigny says
Thanks so much Carolyn, that’s high praise coming from you! :)
Eric says
I made these last week for my birthday, and they were great if a little sweet. The crust was particularly good, and ripe with possibilities: add some coco powder, coconut oil and cinnamon for chocolate coconut cookies, or add some nut meal for biscotti; use as is with your killer Chocolate Cream pie, or with a lemon or lime curd tart (or meringue pie). Yikes, time to get baking… thanks for all your work.
Mellissa Sevigny says
Eric thanks for sharing your ideas, they all sound great! I’m curious as to what kind of sweetener you used? If it wasn’t something that measures cup for cup like regular sugar that may have been the reason. If it was, then I might have to decrease the amount in the recipe a smidge. Glad you liked them anyway and that you are inspired to go create more recipes! Hope you’ll share them with the rest of us! :)