Ingredients:
For the crust:
- 1 ½ cups almond flour
- 2 tbsp melted butter
- 2 tbsp erythritol (or sweetener of your choice)
- 1 tsp vanilla extract
- A pinch of salt
For the cheesecake filling:
- 16 oz (2 cups) cream cheese, softened
- ½ cup sour cream
- ¼ cup erythritol (or sweetener of your choice)
- 2 large eggs
- 1 tsp vanilla extract
- ½ cup raspberries (fresh or frozen)
Instructions:
- Preheat oven to 325°F (160°C). Line an 8×8-inch baking pan with parchment paper for easy removal.
- Make the crust:
- In a medium bowl, mix the almond flour, melted butter, erythritol, vanilla extract, and salt. Stir until it forms a dough-like texture.
- Press the mixture evenly into the bottom of the prepared baking pan. Bake for 10-12 minutes or until golden. Set aside to cool.
- Prepare the cheesecake filling:
- In a large bowl, beat the softened cream cheese until smooth and creamy.
- Add the sour cream, erythritol, eggs, and vanilla extract. Beat until well combined.
- Gently fold in the raspberries, being careful not to break them up too much.
- Assemble the bars:
- Pour the cheesecake filling over the cooled crust.
- Use a spatula to spread it evenly. If you’d like a marbled effect, you can swirl the raspberries slightly into the top layer of the cheesecake filling.
- Bake:
- Bake for 25-30 minutes or until the center is set and slightly jiggles when shaken. Let cool completely at room temperature, then refrigerate for at least 2 hours to set.
- Serve:
- Once chilled, slice into bars and enjoy the creamy, tart, and sweet goodness of the keto raspberry cheesecake bars!
Tips:
- You can drizzle a little sugar-free raspberry syrup or fresh raspberries on top for extra flavor and decoration.
- For a firmer texture, refrigerate overnight before serving.
