KETO RASPBERRY CHEESECAKE BARS

INGREDIENTS

Crust:

  • ½ Cup (112g) Melted Unsalted Butter
  • 1 ¼ cup (140g) Blanched Almond Flour
  • 3 Tablespoons (27g) Confectioners Swerve
  • Pinch of Salt

Cheesecake Layer:

  • 8 oz (224g) Cream Cheese, softened
  • 1 Egg Yolk – optional
  • ⅓ Cup (50g) Confectioners Swerve
  • 2 Teaspoons (8g) Pure Vanilla Extrac

Raspberry Sauce Layer

  • 1 ½ Cup (180g) Fresh or Frozen Raspberries
  • 2 Tbsp (18g) Confectioners Swerve
  • Nut Crumble Topping:
  • 2 Tbsp (28g) Salted Butter
  • ⅓ Cup (35g) Nuts Of Your Choice (I Used Walnuts)
  • ⅓ Cup (37g) Blanched Almond Flour
  • 1 Tbsp (9g) Confectioners Swerve
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