Side Pannel
Low Carb Raspberry Cheesecake Bars
Low Carb Raspberry Cheesecake Bars
- Recipe Submitted by maryjosh on 10/23/2018
Ingredients List
- 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
Directions
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.
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.
Tweet

Recipes by Course
Recipes by Main Ingredient
Recipes by Cuisine
Recipes by Preparation
Recipes by Occasion
Recipes by Dietary
