A few months ago, Danielle from Driscoll’s Berries contacted me about creating a recipe featuring their berries, and offered to send me some coupons. Being that I never turn down free food, I of course said “Yes!” Well the coupons came in the mail and since I’m so super organized and stuff, I promptly lost them and was sure I would never see them again.
August was an incredibly busy month and I completely forgot about the whole thing, but I was cleaning out my inbox one day in September and found Danielle’s email and realized that I never did write a berry recipe post (or find the coupons!)
Feeling guilty, I added raspberries to my grocery list that week for the express purpose of writing their post. Well they ended up in the back of my fridge where I forgot about them for a few days, and when I remembered and took them out to use them they were fuzzy (not in a good way) and unusable.
A couple of weeks later, I was ransacking my office looking for something else and stumbled across an envelope from Driscoll’s Berries with the coupons Danielle sent me in them! I was super psyched and in a strange 
coincidence got an email from the ever patient Danielle later that day, asking me if I was still planning on posting a recipe (being that peak berry season is pretty much over.)
I said yes and vowed to get to it ASAP, but even I was wondering how I was going to spin a berry recipe at this time of year! But then I remembered that when I lived in CT, my raspberry patch did it’s best work in the weeks before the first hard freeze. I’d go out there when it warmed up in the afternoons with my son Mason, who even at just a little over a year old loved to pick berries. So much so that he would point to the raspberry patch even before he could talk, and I’d walk him out there and let him pick some.
I miss that berry patch and have yet to get one established here in SC – they just don’t want to grow for me down here. So if you guys have any tips on growing raspberries in the South, I would love to hear them! Meanwhile, I’m grateful to Driscoll’s for the coupons so I could get my fall raspberry fix in – of course I ate some fresh but I saved enough to make these awesome low carb raspberry cheesecake bars with a coconut macaroon crust.
Danielle, thank so much for your patience and I hope that you think these are worth the wait! It’s one of my favorite low carb dessert recipes so far! Try out the recipe and let me know how you liked them – if you aren’t low carb, just use real sugar in place of the sugar substitute the recipe calls for.
For more great berry recipes, check out the Driscoll’s website, and don’t forget to enter their KitchenAid stand mixer giveaway going on until October 31st!
Low Carb Raspberry Cheesecake Bars
- Yield: Makes 9 large bars 1x
- Category: Dessert
- Cuisine: Cheesecake bars
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 tsp baking powder
- For the filling:
- 8 oz cream cheese, softened
- 1/3 cup granulated sugar substitute
- 3/4 tsp vanilla extract
- 1 egg
- 1 cup raspberries
- 2 Tbsp granulated sugar substitute
Instructions
- 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. Nom.
Nutrition
- Serving Size: 1 bar
- Calories: 230
- Fat: 22g
- Carbohydrates: 3g net
- Protein: 4g
Love this. I’ll be making it often. Even my non-Keto family members are all over it. Delish. Thanks.
★★★★★
Amazing!! I love the crust soooo much :)
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I made these bars with strawberries, sooooo good, loved the crust. I even froze some of the tray for a later date. I ordered your Keto for Life book yesterday, I just got notification it was delivered! (I am in Canada)
Excited to read that. I am also on day 4 of your 7 day Egg fast. The first day was tough of course, I was hangry towards the end of the day. All in all not too bad at all. (Going to Mexico next month so need to drop some more pounds pronto) I have been eating lazy Keto since September 4th. Got a ways to go!
I really enjoy your sense of humor and easy to follow, easy to find ingredients.
Keep up the GREAT work Mellissa!! :)
Delicious! Made exactly as recipe stated. Everyone loved it, even non-Keto eaters.
Hi there! I just made this recipe & it’s delicious. I’m curious how you can about the net carb count. I’ve added the ingredients to MyFitnessPal and the final carb count for 12 bars is still 18 net carbs a bar. Were the carbs in the Swerve not included in th calculations (there’s 206 carbs from the Swerve alone.) Just trying to figure it out as I’m trying to ensure my carbs are within reason for keto :)
★★★★
MFP is notoriously wrong so I don’t use it. I calculate each ingredient individually using calorie king and do the math myself for accuracy – I’m confident in my numbers. That being said, Erythritol from Swerve has no calories or impact on blood sugar and is not included in my net carb calculation.
LOVE LOVE LOVE this recipe!
★★★★★
This was awesome! Maybe even a little too sweet for me, but my girls loved it (they didn’t realize it was sugar free, lol). I could definitely share this dessert with my non-keto friends!
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I tried these this week and lived the topping but the crust was too sickeningly sweet for me. Used erythritol as my sugar sub. Curious to make again with a lot less sugar sub for the crust.
Can I use blackberries with this?
★★★★★
I don’t see why not!
Cam out fantastic with the blackberries.
★★★★★
I just found this recipe now. I’m not quite full low carb, but my diet is now leaning that way. One thing that makes this hard is that I’m allergic to cow dairy products. Goat and sheep are good to go. Was thinking of trying this recipe out with the soft log type goat cheese for the cream cheese…don’t know what will happen, but I guess worth a try.
I imagine it will be super tangy Candace but not necessarily in a bad way! Maybe increase the sugar a bit to compensate – let me know how it goes!
I have made this several times before, but tried it in the Instant Pot for the first time tonight. Oh my. Using the three 4 inch spring form pans out came out so much lighter and fluffier than in the oven. It’s possible that I’m in love with a dessert.
I’m fairly new to this and my biggest thing is cheesecake. I can’t go through the holidays without making it. The crust was delicious and I was surprised how awesome the batter turned out. SO happy that I stumbled across this blog!
★★★★★
On my third session of this. I swapped out the vanilla extract with lemon extract and the raspberries with blueberries for a Lemon Blueberry version and it’s delicious. The base for this recipe is perfect.
★★★★★
Just finished making these!!! This is by far the BEST low carb dessert I have found so far!!!!
I’ve made this recipe many times in the past but forgot all about it recently until buying raspberries today. Its in the oven as I type this! Can’t wait for it to cool. This recipe is divine.
I use THM sweet blend as my sweetener and it turns out wonderful.
★★★★★
Recipe made in heaven! This way is a low carb diet no torture ;) Even my husband loves this cheesecake, and he is not a big fan of tarts or other sweet snacks.
★★★★★