Low Carb Raspberry Cheesecake Bars combine a chewy coconut macaroon crust with a silky cheesecake layer studded with fresh raspberries. This sugar-free, gluten-free, keto-friendly dessert is satisfying without the extra carbs.
Serve these bars plain or topped with a dollop of keto whipped cream — simply whip heavy cream and sweeten with your preferred sugar substitute to taste. The coconut in the crust gives a pleasant chew, and a hint of almond extract complements the raspberries beautifully.
The crust is prebaked for about 12–15 minutes, then the cheesecake filling is added and baked another 30–35 minutes. Chill the bars for at least 2 hours before cutting so the cheesecake firms up properly.
The recipe is designed for an 8-inch square baking pan; if you only have a 9-inch pan, watch the baking time closely as it may finish sooner. Once chilled, cut into 9 or 12 bars depending on how large you want the servings.
I typically use a glass baking dish; metal pans can cause the bars to bake a bit faster. For sweetening, erythritol (such as Swerve) works well, but you can substitute another keto-approved sweetener if you prefer.
More Low Carb Desserts:
- Low Carb Peanut Butter Cookies
- Low Carb Bourbon Balls
- Low Carb Blackberry-Blueberry Cobbler
Raspberry Cheesecake Bars
Low Carb Raspberry Cheesecake Bars are a delightful low-carb dessert featuring a coconut macaroon crust and a creamy cheesecake layer with fresh raspberries. Sugar-free, gluten-free, and keto-friendly, they make a great treat for special occasions or everyday dessert.
Dessert
American
low carb dessert
Ingredients
Crust
- nonstick cooking spray
- 3 large egg whites
- 1/2 teaspoon almond extract
- 1/3 cup erythritol or other sugar substitute
- 1 1/2 tablespoons butter, melted
- 1/2 teaspoon baking powder
- 1 1/2 packed cups unsweetened shredded coconut
Cheesecake
- 16 ounces cream cheese, softened
- 1/2 cup erythritol or other sugar substitute
- 1 teaspoon vanilla extract
- 3 large eggs
- 1 cup fresh raspberries
- Keto whipped cream and extra raspberries for serving (optional)
Instructions
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Preheat the oven to 350°F (175°C) and spray an 8-inch square baking pan with nonstick cooking spray.
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In a medium bowl, stir together the crust ingredients until well combined. Press the mixture evenly into the prepared pan.
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Bake the crust for 13 to 15 minutes, then remove and let cool slightly while you prepare the filling.
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Place the softened cream cheese in the bowl of an electric mixer and beat until smooth.
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With the mixer on low, add the erythritol and vanilla. Add the eggs one at a time, then increase the speed to medium and beat just until combined.
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Gently add the raspberries and mix on low for about 10 seconds to incorporate without breaking them up completely.
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Pour the filling over the prebaked crust and bake 30 to 35 minutes, or until the center has a slight jiggle when you gently shake the pan.
Nutritional information is an estimate and can vary depending on brands, measurements, and preparation methods.
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