Desserts

Low Carb: Raspberry Cheesecake Bars

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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

Caramel Apple Butter Dip Recipe

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This post is sponsored by Musselman?s Apple Butter but recipe and all opinions are my own. Thank you for allowing us to share with you our favorite products that we love to use! With all the hustle and bustle of the busy holiday season, you need to have a couple of recipes that you can ...

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