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Feb 10

Raspberry Swirl Cheesecake Bars (low carb, gluten free, low calorie, festive, & super easy!)

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These dessert bars bars are really easy to make & are so sweet for Valentine’s Day which is almost here.  I made a swirly heart design to celebrate but you can create whatever kind of design you want.  This is a great low carb snack or dessert that uses natural sweeteners & fresh berries to replace other high carb sugary ingredients.  It takes less than 40 minutes to prep & bake these beauties however they actually taste better the next day so if possible Ai urge you to make these the day before you plan to enjoy them.  It allows the flavors to meld so much nicer much like lasagna ?

 

Ingredients:

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Crust:

*1/3 cup vanilla protein powder (you can use absolutely any kind of protein powder (casein, whey, egg) you want and any flavor that would go with this recipe (chocolate, strawberry, caramel, etc.) The protein powder helps with the structure of the crust so that is why it’s in here)

*2/3 cup almond meal/flour

*1/4 cup coconut flour (measure carefully!!  Do not pack and do not use more than this bc it will become too dry!!)

*1/8 teaspoon xantham gum (once again this helps with structure of crust bc we aren’t using white flour.  FYI you can buy small packets of this in Walmart)

*6 tablespoons butter (melted)

*1/2 cup stevia (or another zero calorie sweetener of choice)

*1 large egg

*1/2 teaspoon baking powder

*1/2 teaspoon vanilla extract

 

Cheesecake Filling:

*6 ounces cream cheese (softened)

*2 large eggs

*1/8 cup truvia (or another zero calorie sweetener of choice)

*1 tablespoon vanilla extract

*fresh lemon zest (just use zest (yellow part) from 1 lemon)

 

Raspberry Topping:

*6 ounces fresh raspberries (you can use frozen too but fresh is nicer)

*1/2-3/4 cup stevia (or another zero calorie sweetener of choice-use the larger amount if you like it sweeter)

 

Preheat oven to 350.

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Mix all dry crust ingredients in bowl.

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Whisk wet ingredients in another bowl then add to dry.

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Press into bottom of square pan that has been sprayed with nonstick spray.

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Add all cheesecake ingredients in another bowl.

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Beat cheesecake mixture with beaters until it’s pale yellow and creamy looking.

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Pour cheesecake mixture evenly on top of crust.

 

In small saucepan add raspberries and stevia.

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Cook over medium heat until it boils and cooks down to a thick jam like consistency.  About 5 minutes total cook time.

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Set topping aside to cool for about 5 minutes.

Add topping and swirl it into a pretty pattern.

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Bake for 25-28 minutes.  Do not overbake!!  It is done when cheesecake filling is firm but not super dry looking.  Try 25 minutes then bake longer only if needed.  Once again these bars actually taste best if you make them day or night before.  Store in fridge after they cool.  Enjoy with extra fresh raspberries & some fresh whipped cream too if you want ?

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Makes 9 servings

Per serving:

232 calories

19.4 grams fat

7.8 grams protein

9.2 grams carbs

3.2 grams fiber

6 net carbs

 

 

 

Preheat oven to 350.

Spray a square baking dish with nonstick cooking spray.

To make crust

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