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
Stacy says
Hi Mellissa, as I said I used Almond Flour, mine turned out very light , as I never have tried Coconut Flour I’m not sure what to expect. The crust still puffed up on the sides, an is delicate. But the over-all product taste Wonderful.
Stacy says
I just made these an there still in the oven, I can hardly wait too try them. I also used Almond Flour/Meal an Blueberries. I was surprised that the crust wasn’t pre-baked before adding the Batter., Oh I so hope they turn out.
Mellissa Sevigny says
Uh oh, if you used almond flour in place of the coconut flour I’m not sure what the results will be since the coconut flour is so much more absorbent. Very curious to hear how they came out – hopefully the crust set ok!! Let me know!
Denise McLaughlin says
OMG! Amazing recipe! 9 bars disappeared in the blink of an eye among my family members! Thanks for posting this sweet treat.
Lia says
Hi Melissa! Made these today and they were soooooo good. I don’t know if you take requests for future recipes, but if so, I would love more ideas of what to do with that crust. I couldn’t believe how good it was. I am no good at thinking of winning combinations, so I’ll be on the lookout for more recipes using the macaroon! Thank you for all your wonderful recipes.
Mellissa Sevigny says
You are so right Lia – that crust is the bomb and I can’t believe I haven’t made more variations of desserts using it. I’m going to put it on my list, thanks for the recommendation and I’m so glad you enjoyed them!
Nan says
I’m thinking lime chiffon or chocolate mousse in the coconut crust would be luscious.
Christina says
I just started the keto diet with my husband, and we’ve both been craving a sweet treat that won’t completely destroy our diet. I made these last night with blackberries, and they are just amazing. They don’t taste like “diet” food at all. Thank you for keeping me on track and helping me make delicious food. I look forward to trying many more of your recipes.
jessica says
I made these last night and they are really great! I am trying out Swerve for the first time and cut the sugar amounts down by 1/2. I also added a squeeze of lemon juice and some lemon zest to the raspberries. OMG! Now I just to figure out where I can hide them from my family!
I’m starting week 3 today and down 8lbs. Thanks for helping me stay motivated!xo
sxcostanzo says
Is there a difference between the “desiccated unsweetened coconut” and just what appears to be “dried out” unsweetened coconut? The instructions I got from the coop were that if I wanted it to act like the sweetened variety to let it soak in water before using. This leads me to think yes. If it isn’t is there a online store you’d recommend?
Thanks
Mellissa Sevigny says
Either one will work, as long as it’s unsweetened you are good to go!
Oriel says
Would the meat from a young thai coconut work? Also, I just recently started a keto diet and was wondering how you are able to eat snacks as I a so full from eating Breakfast, I can only manage dinner later on. Should I force myself to eat every few hours? I also work-out and don’t want to under-eat and waste muscle.
By the way, I love your photograph. You look like you should be an expensive oil painting. :)
K says
I made these tonight, and they are so good! I haven’t given them time to cool yet, so I’m eating them fall-aparty. I used erythritol as my sugar substitute. I usually like things less sweet when using sugar alts, so I measured an equivalent amount called for in the crystal kind, and then I ran it through a coffee grinder to powder it and put it in. It tastes wonderful! The only downside is that it’s already starting to recrystallize, so I think next time I might try adding a small amount of xanthan gum to the erythritol since that is supposed to help stop recrystallization.
Great recipe! Definitely going to make it again.
Mellissa Sevigny says
“eating them fall-aparty” made me giggle! Totally something I would say and Mr. Hungry would laugh at! Glad you liked them – they really are even better cold so hopefully you saved some! ha ha! I haven’t tried erythritol in these so I can’t really comment on whether the xanthan gum works with the crystallization, but if you do try it and it works, please do report back! Thanks! :)
Tricia says
I wonder how I could make these work with fresh cranberries. Any suggestions?
Mellissa Sevigny says
I guess you could just use them like the raspberries and just sweeten them up a bit first!
Bob F says
Best low carb cheesecake I have ever eaten! Can’t wait to try more of your recipes.
Mellissa Sevigny says
Thanks Bob, I appreciate that since there are so many low carb cheesecake recipes out there! Hope you enjoy the other recipes just as much! :)