Keto Raspberry Cheesecake Bars

 These Keto Raspberry Cheesecake Bars are going to be your new favorite keto dessert! They are a keto, low-carb, grain-free, gluten-free treat made to share with family and friends.

These Keto Raspberry Cheesecake Bars are so filling that you won't feel the need to scarf down a dozen - but they taste amazing, so you may want seconds!

Thanks to grass-fed butter, sour cream, and cream cheese, these cheesecake bars are full of healthy fats, which make them the perfect keto treat.

Ingredients

For the Almond Layer

• 1/2 cup melted grass-fed butter
• 1/2 cup granular erythritol
• 2 eggs
• 1 1/4 teaspoons almond extract optional
• 1 cup almond flour

For the Cheesecake Layer

• 8 oz. pack softened cream cheese
• 2 tablespoons sour cream
• 1 egg
• 1/2 teaspoon vanilla extract
• 1/4 cup granular erythritol

For the Raspberry Layer

• 1 cup raspberries

For the Crumble Layer

• 1/2 cup almond flour
• 1/4 cup Sukrin Gold
• 4 tablespoons cold grass-fed butter cut into pieces
• pinch of salt

Keto Raspberry Cheesecake Bars

Instructions

For the Almond Layer

1. Beat the butter and erythritol in a medium bowl with a hand mixer for 1 minute.
2. Add in the eggs and almond extract (if using) and beat again until a smooth mixture forms.
3. Add in the almond flour and mix until incorporated.
4. Set aside.

For the Cheesecake Layer

1. In a separate medium-sized bowl, beat the cream cheese and sour cream together with a hand mixer until smooth.
2. Add in the egg, vanilla extract, and erythritol and beat for 1-2 minutes until well combined.
3. Set aside.

For the Raspberry Layer

1. Warm the raspberries in small saucepan over medium heat.
2. Stir continuously until the raspberries are broken down and a sauce forms.
3. Remove from heat and set aside.

For the Crumble Layer

1. Put all the ingredients into a small bowl and combine with a fork until you get pea-sized crumbles.

To Assemble

1. Heat oven to 325°F.
2. Line a 7" x 11" inch baking pan with parchment paper.
3. Pour in the almond layer first and spread out evenly across the baking pan.
4. Dollop the cream cheese layer on top of the almond layer. Use a spatula to gently smooth the cream cheese mixture over the almond layer without getting the two mixed together.
5. Carefully, spoon the raspberry sauce on top of the cream cheese layer.
6. Sprinkle the crumbles on top of the raspberry sauce.
7. Bake for 45-60 minutes or until the edges start to brown and center is cooked through.
8. Let cool for 45 minutes to an hour before cutting into squares.
9. Store in the refrigerator.a