Keto White Chocolate Raspberry Cheesecake Bars
These keto white chocolate raspberry cheesecake bars are ready to show off! With swirls of real raspberry puree, they're good for you, too!
Ingredients
Crust
- 1 cup Almond Flour
- 1/2 cup Coconut Flour
- 1/3 cup Powdered Sugar Substitute
- 5 tbsp Butter melted
Cheesecake Layer
- 8 ounces Cream Cheese softened
- 1/4 cup Heavy Whipping Cream
- 1/2 cup Powdered Sugar Substitute
- 1 tsp Vanilla
White Chocolate Raspberry Swirl
- 1/3 cup Sugar-Free White Chocolate Chips
- 1 cup Frozen or Fresh Raspberries
- 1 tbsp Water
- 1 tbsp Powdered Sugar Substitute
Instructions
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In a large bowl, mix together all of the crust ingredients until crumbly.
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Press the mixture into a parchment paper lined 8x8 baking pan. Set aside for now.
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In a separate bowl, beat together the cheesecake layer ingredients until you have a smooth texture.
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Spread the cheesecake mixture over the crust and place in your refrigerator.
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In a saucepan, heat the frozen raspberries with 1 Tbsp water over low heat. As the raspberries warm, mash with a fork. Stir in 1 Tbsp powdered sugar substitute, remove from heat, and let cool completely.
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In a microwave safe dish, melt the white chocolate chips. (I did 30 second intervals, until I could stir them together).
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Spoon small mounds of the raspberries and melted white chocolate on top of the cheesecake layer. (I did not use all of the raspberry sauce).
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Using a knife, swirl them all together.
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Place the dish back into your refrigerator to set. (At least 1 hour).
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When you are ready to serve, remove and slice into bars.
Recipe Notes
Calories: 145 Net Carbs: 5 net Carbs Per Serving
The nutritional information for this recipe is calculated as a courtesy and is an approximate only. I cannot guarantee the accuracy of the nutritional information for any recipes on this site.