Extra raspberries to use
Raspberry Cheesecake Coconut Bars had to happen. I had a container of raspberries and a bar of cream cheese that needed to be used. So it got my mind swirling in a swirl of raspberries and cheesecake.
A classic in the books is Raspberry Cheesecake bars…hence my Low Carb Raspberry Cheesecake Bars were born.
I’m all about changing up my tastebuds to fit my needs (and anyone that wants to lower their sugar intake). So I pulled together this Low Carb Raspberry Cheesecake Bars recipe. It’s a winner.
The coconut “shortbread” crust is as dense as any shortbread crust I’ve ever had and really holds the toppings nicely. Using a fork is not necessary.
Low Carb Raspberry cheesecake bars have a few steps of cooking and cooling, but ultimately come together quite quickly. The first part of making this delicious dessert is the crust.
While the crust is baking you can whip together the cream cheese mixture to set side. Then mix together the raspberry and sweetener mixture in another bowl.
There really is not any trick with the swirling. Be as creative as you like. However, I would suggest to start small with the dollops of raspberry. If you add all the raspberry at the beginning then you basically will just have a full raspberry layer.
Also, I like to drag the back of the spoon or the tip of a knife through the cheesecake and raspberry. Back and forth first. Then I might do a swirl, but all in a uniform pattern. You can do it any way you like…get creative with your Raspberry Cheesecake Coconut Bars.
First the coconut crust of this raspberry bar, then the creamy cheesecake filling and then a swirl of mashed raspberries create a fresh sweet treat….made with Lakanto Monkfruit Sweetener or sweetener of your choice to make this Low Carb Raspberry Cheesecake Coconut Bar a delightful treat.
I know you’re sick of reading on and on about my Raspberry Bars, so scroll quickly below to the recipe and let me know how they came out for you.
- 1 cup raspberries
- 1 tbsp Lakanto Monkfruit (or low carb sweetener of choice)
- Preheat oven to 350* and line a 8”x11” pan with parchment paper for ease of removing from the tin. (you can use a 9”x9” for thicker bars but adjust the nutrition count).
- In a large clean bowl cream together butter, sweetener, grated coconut, almond and coconut flour and baking powder with a hand mixer. Put dough in parchment lined pan and press into the bottom and up the sides of the pan. Use the back of spoon or bottom of the glass to smooth and press dough evenly across bottom and up the sides of the pan. Bake for 10 -12 minutes. Remove from oven and set aside for cooling.
- In a large clean bowl cream together softened cream cheese, sweetener, egg and vanilla extract. When creamed, gently pour over cooked crust and smooth to all edges. Set aside for a moment.
- In a small bowl put clean, dry raspberries and sweetener. With a fork mash all together raspberries and sweetener until raspberries are juicy and in spoonable liquid form.
- Spoon dollops of the raspberry gently over the cream cheese mixture. Then drag a fork through the raspberry dollops to swirl the raspberry with the cream cheese mixture. Be artistic and calculating about how much of the berry you want mixed in with the cream cheese mixture.
- Bake at 350* for 25 minutes. Remove from oven and let cool on counter until you are able to transfer to the fridge. Leave in the pan with parchment paper and cool completely in the fridge.
- Once completely cooled, remove from fridge and gently lift parchment paper from the pan. Cut into 20 bars, serve and enjoy. Store bars in airtight container in fridge for up to a week.
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