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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.
The coconut flakes also add a really nice texture to the bar. I suppose if you wanted to you could omit them or just add coconut flour, but I’ve never tried that.
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.
The swirling
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.
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Ingredients
Crust
- ½ cup butter softened
- ½ cup Lakanto Monkfruit Sweetener (or low carb sweetener of choice)
- ½ cup coconut, unsweetened flake or grated
- 3/4 cup almond flour
- 3 tbsp coconut flour
- ½ tsp baking powder
Filling
- 8 oz cream cheese
- ⅓ cup Lakanto Monkfruit Sweetener (or low carb sweetener of choice)
- 1 tsp vanilla extract
- 1 egg
Topping
- 1 cup raspberries
- 1 tbsp Lakanto Monkfruit (or low carb sweetener of choice)
Instructions
- 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.
Nutrition
MEDICAL AND NUTRITION DISCLAIMER…Please note that I am not a medical or nutritional professional. I am simply recounting and sharing my own experiences on this blog. Nutritional break downs are done using a commercial nutrition calculator. Nothing I express here should be taken as medical advice and you should consult with your doctorbefore starting any diet or exercise program. I provide nutritional information for my recipes simply as a courtesy to my readers, this should never be construed as medical advice.
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Again!!! Great recipe! Any sub for xylotol? I hate the minty feel and it never disolves
Hi there!!! You can use powdered Erythritol or Monkfruit and it should work pretty well. Let me know how it goes 🙂
Hi , I like to know if this is a 20 or 15 servings because first says 20 and the end of the recipe say cut in to 15 so I want calculate mi macros thanks
Hi! Thanks for catching that typo. It’s 20 servings.
Delicious! I’ve only been in ketosis for a couple of weeks and I was looking for a treat that would be great for the whole family. Everyone gave it thumbs up… even those that despise all sweeteners other than regular sugar.
Definately will be making again
Yum.