Raspberry Cheesecake Bars
One of my absolute favorite fruits is raspberries! And, thankfully they’re keto-friendly and can be used in scrumptious recipes like the one that I’m going to share with you.
This is a recipe that I found when searching for raspberry desserts and I was so impressed by how easy it was to make and how yummy it is!!!
I made the crust, pressed it into the bottom of a coconut oil-greased 9×9 glass pan.
As a note, I found that using a tad less sweetener than the recipe called for was still plenty sweet. The sweetner that I used, and recommend for the crust is Granular Swerve Sweetener.
I whipped up the cheesecake filling, again using a bit less sweetener, the Granular Swerve Sweetener, than the recipe called for, and spread that evenly over the crust.
And, my favorite part… the raspberries! I used less sweetener, but more raspberries than the recipe called far, plopped them out over the cheesecake, and swirled them in before baking. I used Confectioners Swerve Sweetener to mix with the raspberries, since it works better than the granular. Baking took a little longer than the recipe, but I image that it was probably due to the fact that I add more raspberries and they are partially frozen, since frozen raspberries are less expensive than fresh.
I couldn’t wait to give it a try after it had cooled down! YUM!!!
Also, don’t forget to tag #KetoYum & #KetoYumFood when posting photos to your social media
- Serving Size: 1 bar
- Calories: 230
- Fat: 22g
- Carbohydrates: 3g net
- Protein: 4g