Desserts

Low Carb: Raspberry Cheesecake Bars

194
9
For the macaroon crust:
1/2 cup butter, softened
1/2 cup granulated sugar substitute, like Splenda
1/2 cup desiccated unsweetened coconut
1/4 cup coconut flour
1/2 tsp baking powder

For the filling:
8 oz cream cheese, softened
1/3 cup granulated sugar substitute, like Splenda
3/4 tsp vanilla extract
1 egg
1 cup raspberries
2 Tablespoons granulated sugar substitute
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.
Nutritions

Calories
297

Sodium
122mg
5% DV

Fat
22g
34% DV

Protein
3g
7% DV

Carbs
16g
5% DV

Fiber
4g
17% DV