Low Carb Raspberry Cheesecake Bars

It turned out that making the lemon curd was one step more than I could be bothered with today, plus I found some coconut flour at the grocery store so I wanted to try using it. These are quite good, although next time I think that I’ll double the cheesecake mixture.

Yield: Makes 9 large bars

Approximate nutrition info per bar: 230 calories, 22g fat, 3g net carbs, 4g protein


For the macaroon crust:
    • 1/2 cup butter, softened (mine was salted – I recommend using unsalted since the saltiness was a bit much)
    • 1/2 cup granulated sugar substitute (I used 40 drops of lemon stevia)
    • 1/2 cup desiccated unsweetened coconut
    • 1/4 cup coconut flour
    • 1/2 tsp baking powder (oops, forgot this)
For the filling:
  • 8 oz cream cheese, softened
  • 1/3 cup granulated sugar substitute (I used 80 drops coconut stevia)
  • 3/4 tsp vanilla extract (omitted)
  • 1 egg
  • 1 cup raspberries
  • 2 Tbl granulated sugar substitute (omitted)


To make the crust:
    • Cream together the butter and sugar substitute. Add the coconut, coconut flour and baking powder, mixing until thoroughly combined. Press into a lightly greased 9 x 9 pan and set aside.
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. 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. Bake in a 350 degree (F) oven for 25 minutes. Remove and chill before serving. Nom.