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Keto Raspberry Cheesecake Bars

Hungry for a delightful treat? Try these keto-friendly Raspberry Cheesecake Bars. Low carb, gluten free, and easy to make!
Keto Raspberry Cheesecake Bars
Keto Raspberry Cheesecake Bars


For the Crust

  • 1 1/2 cups almond flour

  • 1/3 cup melted butter

  • 2 tablespoons erythritol (or your preferred keto-friendly sweetener)

  • 1/2 teaspoon vanilla extract

  • A pinch of salt

For the Cheesecake Filling

  • 16 oz cream cheese, softened

  • 2/3 cup powdered erythritol

  • 2 large eggs

  • 1 teaspoon vanilla extract

  • 1/4 cup sour cream

Raspberry Swirl

  • 1/2 cup raspberries (fresh or frozen)

  • 2 tablespoons powdered erythritol

  • 1 tablespoon water


Preheat the oven

  • Preheat your oven to 325°F (163°C). Line an 8x8-inch baking dish with parchment paper, leaving some overhang for easy removal.

Make the Crust

  • In a bowl, combine almond flour, melted butter, erythritol, vanilla extract, and a pinch of salt. Mix until well combined.

  • Press the mixture evenly into the bottom of the prepared baking dish.

Bake the Crust

  • Bake the crust in the preheated oven for about 10-12 minutes, or until it's just starting to turn golden.

  • Remove from the oven and let it cool while you prepare the filling.

Prepare the Raspberry Swirl

  • In a small saucepan, combine raspberries, powdered erythritol, and water.

  • Cook over low heat, mashing the raspberries with a fork, until the mixture thickens.

  • Strain the mixture to remove seeds, if desired.

  • Set aside to cool.

Make the Cheesecake Filling

  • In a large bowl, beat the softened cream cheese until smooth.

  • Add powdered erythritol and beat until well combined.

  • Add eggs, one at a time, beating well after each addition.

  • Mix in vanilla extract and sour cream until the batter is smooth and creamy.

Assemble and Bake

  • Pour the cheesecake filling over the cooled crust.

  • Drop a spoonful of the raspberry swirl on top of the filling and use a knife or toothpick to create a marbled effect.


  • Bake in the preheated oven for 30-35 minutes or until the edges are set, and the center is slightly jiggly.

  • The bars will continue to set as they cool.

Cool and Chill

  • Allow the bars to cool in the pan, then refrigerate for at least 4 hours or overnight for best results.


  • Once chilled, use the parchment paper overhang to lift the bars out of the pan.

  • Cut into squares and serve.

  • Feel free to adjust sweetener quantities based on your taste preferences.

"Enjoy your delicious Keto Raspberry Cheesecake Bars! Enjoy your keto-friendly treat!"

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