Low carb raspberry cheesecake bars

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Low Carb Raspberry Cheesecake Bars


Author: Mellissa Sevigny
Recipe type: Dessert
Cuisine: Cheesecake bars
Serves: Makes 9 large bars
Ingredients
• For the macaroon crust:
• ½ cup butter, softened
• ½ cup granulated sugar substitute
• ½ cup desiccated unsweetened coconut
• ¼ cup coconut flour
• ½ tsp baking powder
• For the filling:
• 8 oz cream cheese, softened
• ⅓ cup granulated sugar substitute
• ¾ tsp vanilla extract
• 1 egg
• 1 cup raspberries
• 2 Tbsp granulated sugar substitute
Instructions
1. To make the crust: Cream together the butter and sugar substitute. Add the coconut, coconut flour and baking powder, mixing until thoroughly combined.
2. Press into a lightly greased 9 x 9 pan and set aside.
3. To make the cheesecake filling: Beat the cream cheese and sugar substitute together until smooth. Add the egg and vanilla extract and mix until thoroughly combined.
4. Pour mixture over the crust. In a small bowl, mash the raspberries and sugar substitute together with a fork. Drop by spoonfuls over the cheesecake mixture and then swirl it gently with the fork until distributed over the entire top - don't over mix.
5. Bake in a 350 degree (F) oven for 25 minutes. Remove and chill before serving. Nom.
Nutrition Information
Serving size: 1 bar Calories: 230 Fat: 22g Carbohydrates: 3g net Protein: 4g

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For a twist - replace the raspberries with 1/2 cup of pumpkin