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A worthy and sweet pleasure


If you have ever tried to make keto and have desserts, you are not alone. The desire for something sweet can hit hard, especially when you see that others enjoy cakes, cookies and pastries. But what if I would tell you that you could have a rich, creamy and sweet dessert that fits perfectly in your carbohydrate colors?

This Keto raspberry lemon cheese cake bar This is exactly. They are smooth, spicy, slightly sweet and have a butter -almond flour crust that you feel like a real pleasure. The best thing about it? No sugar, no crazy ingredients and no guilt.

This recipe leads you step by step through the production of these bars at home with simple ingredients and simple instructions. Regardless of whether you make you for yourself, your family or even a meeting, you will be a hit.

Why you will love these cheesecake bars

  • Carbohydrates low -Jede bar is keto -friendly, which means that you can enjoy a dessert without breaking ketosis.
  • Rich and creamy – The cheesecake layer is smooth and full of taste.
  • Refreshing taste – The lemon and raspberry give it a bright, fresh taste that prevents it from being too heavy.
  • Easy to make – No water baths or complicated techniques.

Ingredients will need

For the crust:

  • 1 ½ cups of almond flour
  • ¼ cup of melted butter
  • 3 tablespoons of powdered sweeteners (such as erythritol or monk fruit)
  • ½ teaspoon of vanilla extract

For the cheesecake filling:

  • 16 ounces of cream cheese (soft)
  • ½ cup of sweetener powder
  • 2 big eggs
  • 1 teaspoon of vanilla extract
  • Lemon shell
  • 2 tablespoons of fresh lemon juice

For the raspberry vertebra:

  • ½ cup of fresh raspberries
  • 1 tablespoon of sweetener powder powder
  • 1 tablespoon of water

Step-by-step instructions

Step 1: Make the raspberry vertebrae

You have to prepare the raspberry sauce in front of something else. This is consecrated in the cheesecake layer to give it a fruity taste.

  • Add the raspberries, the sweetener and water to a small saucepan.
  • In medium heat, stir and disassemble the raspberries as you soften.
  • After about 5 minutes, as soon as the mixture looks like a thick sauce, remove it from the stove.
  • Strain the sauce through a fine mesh sieve if you want a smooth vertebrae, or leave it as for a more rustic texture.
  • Set it aside to cool down while making the rest of the cheesecake bar.

Step 2: Prepare the crust

The crust is the basis of these bars. It has to be firm and yet slightly crumbly, similar to a classic Graham Cracker crust, but without all carbohydrates.

  • Heat your oven before 550 ° f (175 ° C).
  • Mix almond flour, melted butter, sweetener and vanilla extract in a medium -sized bowl. Stir until the mixture resembles damp sand.
  • Place an 8 × 8-inch backform with parchment paper so that an overhang left over so that the poles can later lift more easily.
  • Press the crust mixture evenly into the bottom of the pan.
  • Bake for 8-10 minutesUntil the edges are a little golden.
  • Take out of the oven and let it cool as you make the cheesecake layer.

Step 3: Make the cheesecake filling

Now comes the rich, creamy layer that makes these bars irresistible.

  • In a large mixing bowl, beat the soft cream cheese with an electric coat.
  • Add the sweetener powder and mix it again.
  • After the other, add the eggs and hit low speed until they are combined. Mixing can insert too much air and cause cracks in the cheesecake.
  • Mix the vanilla extract, lemon zest and lemon juice.

Step 4: Assembly The cheesecake poles

Now it’s time to put everything together.

  • Pour the cheesecake filling over the chilled crust and distribute it evenly with a spatula.
  • Take the raspberry sauce and drop small spoons over the cheesecake layer.
  • Use a toothpick or a knife to gently whirl the raspberry sauce into the cheesecake. Do not overdo it – only a few vertebrae will create a beautiful pattern.

Step 5: Bake the cheesecake bars

  • Reduce the oven temperature 160 ° C (325 ° F).
  • Bake the bars for 30-35 minutesOr until the edges are set and the center has a slight wobble.
  • Switch off the oven and let the poles be roughly 10 minutes With a slightly open door.
  • Transfer the pan into a rust and let it cool completely.
  • Cool once, cool them for at least 3 hours (The above is best overnight) before cutting.

How to cut perfect cheesecake bars

To get clean windows, follow the following tips:

  • Use a sharp knife and wipe it off between cuts.
  • Guide the knife under hot water and then dry it before cutting it.
  • Cut the poles when you are completely cooled to prevent you from falling apart.

Memory tips

Refrigerator

Save the bars in an airtight container in the refrigerator for up to 5 days.

freezer

You can also freeze these cheesecake bars. Wrap them individually in plastic film and store them in an airtight container. You will be for 2-3 months. Turn open in the fridge in front of the meal overnight.

Variations and substitutions

  • No raspberries? Instead, use strawberries, blackberries or blueberries.
  • Nut -free option: Exchange almond flour for sunflower seeds.
  • Do you want a chocolate version? Add 2 tablespoons of cocoa powder into the cheesecake filling and whirl a sugar -free chocolate syrup instead of fruit.

What should serve with these bars

These bars are perfect in themselves, but if you want to get creative, try:

  • A shot of Sugar -free whipped cream
  • A handful of Fresh berries
  • A splash of melted dark chocolate (keto -friendly)
  • A luel of Coconut crushed for texture

Diploma

This Keto raspberry lemon cheese cake bar Are the type of dessert where you don’t feel that you miss it. They are creamy, slightly sour and just sweet enough without being overwhelming.

Even if you don’t follow keto, you will love how light and refreshing you taste. Perfect for summer, holidays or exactly when you need a small sweet treat without all the sugar.

Try it out and let me know how to develop.