KETO RASPBERRY CHEESECAKE BARS

 INGREDIENTS

Crust:

  • ½ Cup (112g) Melted Unsalted Butter
  • 1 ¼ cup (140g) Blanched Almond Flour
  • 3 Tablespoons (27g) Confectioners Swerve
  • Pinch of Salt

Cheesecake Layer:

  • 8 oz (224g) Cream Cheese, softened
  • 1 Egg Yolk - optional
  • ⅓ Cup (50g) Confectioners Swerve
  • 2 Teaspoons (8g) Pure Vanilla Extract

Raspberry Sauce Layer:

  • 1 ½ Cup (180g) Fresh or Frozen Raspberries
  • 2 Tbsp (18g) Confectioners Swerve
  • Nut Crumble Topping:
  • 2 Tbsp (28g) Salted Butter
  • ⅓ Cup (35g) Nuts Of Your Choice (I Used Walnuts)
  • ⅓ Cup (37g) Blanched Almond Flour
  • 1 Tbsp (9g) Confectioners Swerve
KETO RASPBERRY CHEESECAKE BARS


INSTRUCTIONS

  • First, prepare the raspberry sauce. Combine berries and Swerve in a saucepan and cook on low heat, stirring constantly.
  • When the berries dissolve, cook for 3 more minutes until the sauce thickens a little, then let it cool.
  • Preheat the oven to 350°F (180°C) and then line an 8x8in. pan with parchment paper.
  • Combine the melted butter, almond flour and Swerve in a small bowl, and press into the lined pan.
  • Pre-bake crust for 8-10 minutes. It should just start to brown around the edges.
  • Remove the crust from the oven and allow it to cool.
  • While it's cooling, make the filling. Combine the cream cheese, egg yolk, Swerve, and vanilla extract in a large mixing bowl. Mix until smooth with a hand mixer.
  • Spread the cheesecake layer evenly over the cooled crust.
  • Add the raspberry sauce over the cheesecake mixture.
  • Combine the butter, almond flour, nuts, and Swerve in a food processor, and pulse until it resembles a crumb-like mixture. Toast in a pan for a fragrant toasty flavor, and add it to the top of the bars.
  • Refrigerate for at least an hour, then slice and serve. 

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