Description
This recipe features a buttery almond flour crust, a smooth and tangy sugar-free cheesecake filling, and bright, tart raspberries, all finished with a delicious crumble topping. The same simple dough is used for both the base and the crumble, making this an incredibly efficient and delicious keto treat.
Ingredients
For the Crust & Crumble Topping:
- 1 1/2 cups Blanched almond flour
- 1/4 cup Coconut flour
- 1/2 cup Powdered sugar-free sweetener
- 1/2 tsp Salt
- 1/2 cup Unsalted butter, melted
- 1 Large egg yolk (reserve the white for the filling)
- 1 tsp Vanilla extract
For the Cheesecake Filling:
- 1 cup Cream cheese, at room temperature
- 1/4 cup Plain Greek yogurt
- 1 Large egg white (reserved from the crust)
- 1/2 cup Powdered sugar-free sweetener (or allulose)
- 1/2 tsp Vanilla extract
- 1/2 cup Fresh or frozen raspberries
Instructions
- Preheat the Oven and Prep Pan: Preheat your oven to 325°F (163°C). Line an 8×8-inch baking dish with parchment paper, leaving some overhang on two opposite sides to act as “handles” or a “sling.”
- Make the Crust and Crumble Dough: In a large bowl, whisk together the blanched almond flour, coconut flour, powdered sweetener, and salt. Add the melted butter, the single egg yolk, and the 1 tsp vanilla extract. Stir with a spatula until a crumbly dough forms.
- Prepare the Cheesecake Filling: In a separate medium bowl, add your room temperature cream cheese and the Greek yogurt. Beat with a hand mixer until it’s completely smooth and free of lumps. Add the reserved egg white, the ½ cup powdered sweetener, and the ½ tsp vanilla extract. Beat again on low speed until creamy and just combined.
- Assemble the Bars: Take half of your crumbly dough mixture and press it firmly into the bottom of your prepared 8×8-inch pan. Use your fingers or the back of a spoon to create an even, packed crust.
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Pour the cheesecake filling on top of the crust and spread it into an even layer.
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Sprinkle the fresh or frozen raspberries evenly over the filling.
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Finally, take the remaining half of the dough and crumble it with your fingers, sprinkling it all across the top.
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Bake to Golden Perfection: Bake in your preheated oven for 30-35 minutes. The bars are done when the crumble topping is lightly golden and the center of the cheesecake filling is mostly set (it should have a very slight wobble).
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Cool Completely: Let the bars cool in the pan on a wire rack for at least 1 hour, then transfer the entire pan to the refrigerator to chill for at least 1 more hour. This step is essential for the cheesecake to set.
Notes
- Parchment Sling: Be sure to leave some overhang on the parchment paper. This will make it incredibly easy to lift the bars out for cutting later.
- Room Temp Cream Cheese: Using room temperature cream cheese is the number one secret to a smooth, non-lumpy cheesecake filling.
- Cooling is Essential: Do not skip the cooling process! Slicing into warm bars will be a gooey mess. Chilling allows the cheesecake filling to set, giving you clean, beautiful slices.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert, Bars, Keto
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: 220 kcal
- Sugar: 1 g
- Sodium: 110 mg
- Fat: 20 g
- Saturated Fat: 11 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 5 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 45 mg
