I had a container of raspberries and a bar of cream cheese that needed to be used, so it got my mind swirling. A classic in the books is Raspberry Cheesecake bars…hence my Low Carb Raspberry Cheesecake Bars were born. Of course I’m all about changing it up to fit my needs (and anyone that wants to lower their sugar intake), so I pulled together this winner. The coconut “shortbread” crust is as dense as any shortbread crust I’ve ever had and really holds the toppings nicely…fork isn’t 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, but while the crust is baking you can whip together the cream cheese mixture in one bowl and the raspberry mixture in another bowl.
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 xylitol or your sweetener of 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.
- ½ cup butter softened
- ½ cup xylitol granulated (or low carb sweetener of choice)
- ½ cup coconut, unsweetened finely grated
- ¾ cup coconut flour
- ½ tsp baking powder
- 8 oz cream cheese
- ⅓ cup xylitol granulated (or low carb sweetener of choice)
- ¾ tsp vanilla extract
- 1 egg
- 1 cup raspberries
- 1 tbsp xylitol granulated (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 from 15 bars to 9 bars).
- In a large clean bowl cream together butter, xylitol, grated coconut, coconut flour and baking powder with a hand mixer. Put dough in parchment lined pan and press into the bottom only of the pan. Use the back of spoon or bottom of the glass to smooth and press dough evenly across bottom of the pan. Bake for 10 -12 minutes. Remove from oven and set aside.
- In a large clean bowl cream together softened cream cheese, xylitol, 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 xylitol. With a fork mash all together raspberries and xylitol 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 15 bars, serve and enjoy. Store bars in airtight container in fridge for up to a week.