Keto White Chocolate Raspberry Cheesecake Bars
Creamy white chocolate and tart raspberries come together in these luscious keto cheesecake bars. With a buttery almond crust, silky cheesecake layer, and swirled raspberry topping, every bite is rich, elegant, and perfectly low-carb.
Ingredients
- For the Crust
- 1 ½ cups almond flour
- ¼ cup unsalted butter melted
- ¼ cup powdered erythritol or allulose
- ½ teaspoon vanilla extract
- Pinch of salt
- For the Cheesecake Filling
- 16 oz cream cheese softened
- ½ cup powdered erythritol or allulose
- 2 large eggs room temperature
- ¼ cup sour cream or Greek yogurt
- ½ teaspoon vanilla extract
- ¼ cup sugar-free white chocolate chips melted and slightly cooled
- For the Raspberry Swirl
- ½ cup fresh or frozen raspberries
- 1 tablespoon powdered erythritol or allulose
- ½ teaspoon lemon juice
Instructions
- Preheat oven to 325°F (165°C) and line an 8x8-inch pan with parchment paper.
- Mix crust ingredients until crumbly and press evenly into the pan. Bake 10 minutes, then cool slightly.
- In a small saucepan, cook raspberries, sweetener, and lemon juice for 5–6 minutes until thickened. Strain seeds if desired; cool.
- Beat cream cheese and sweetener until smooth. Add eggs one at a time, then mix in sour cream, vanilla, and melted white chocolate.
- Pour cheesecake filling over the crust. Add small spoonfuls of raspberry puree on top and swirl gently with a toothpick.
- Bake 35–40 minutes, until the center is just set. Cool completely, then refrigerate 3–4 hours or overnight before slicing.
Notes
Use room-temperature ingredients for a smooth texture.
Melt chocolate gently to prevent seizing.
Avoid overbaking to keep it creamy.
For extra smoothness, bake using a water bath. Substitutions
Almond flour → sunflower seed flour (nut-free)
Butter → coconut oil or ghee
Sweetener → allulose, erythritol, or monk fruit
Raspberries → strawberries, blackberries, or keto jam
Melt chocolate gently to prevent seizing.
Avoid overbaking to keep it creamy.
For extra smoothness, bake using a water bath. Substitutions
Almond flour → sunflower seed flour (nut-free)
Butter → coconut oil or ghee
Sweetener → allulose, erythritol, or monk fruit
Raspberries → strawberries, blackberries, or keto jam