Description
A delicious, low-carb dessert featuring a creamy cheesecake layer and a tart raspberry topping.
Ingredients
Scale
- 1 cup almond flour
- 3 tablespoons granulated erythritol
- 1/4 cup unsalted butter, melted
- 2 cups cream cheese, softened
- 2 large eggs
- 1/2 cup powdered erythritol
- 1 teaspoon vanilla extract
- 1 cup fresh raspberries
Instructions
- Preheat oven to 325°F (165°C).
- In a bowl, mix almond flour, granulated erythritol, and melted butter until crumbly. Press mixture into a 9×9 inch baking dish to form the crust.
- Bake the crust for 10 minutes, then remove from oven and let cool.
- In another bowl, beat the cream cheese until smooth. Add eggs, powdered erythritol, and vanilla extract, then mix until fully combined.
- Pour the cheesecake mixture over the cooled crust.
- Dot the cheesecake with fresh raspberries.
- Bake for an additional 30-35 minutes until set. Let it cool and then refrigerate for at least 4 hours before slicing.
Notes
- For best results, use fresh raspberries.
- Store leftovers in the refrigerator for up to 5 days.
Nutrition
- Serving Size: 1 bar
- Calories: 180
- Sugar: 2g
- Sodium: 180mg
- Fat: 16g
- Saturated Fat: 8g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 40mg