Tuesday, October 16, 2012

Low Carb Raspberry Cheesecake Bars

Stole this and copied it straight from the source... don't worry, I give props and credit where it is due...

I will SO be making these. They look delish! Just have to find a substitute for the granulated sugar substitute... probably coconut sugar or raw honey.

Macaroon crust ingredients:

1/2 cup butter, softened
1/2 cup granulated sugar substitute
1/2 cup desiccated unsweetened coconut
1/4 cup coconut flour

1/2 tsp baking powder

Filling ingredients:

8 oz cream cheese, softened
1/3 cup granulated sugar substitute
3/4 tsp vanilla extract
1 egg
1 cup raspberries
2 Tbl 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.  Nom.

Approximate nutrition info per bar:  230 calories, 22g fat, 3g net carbs, 4g protein. Makes 9 large bars

Original recipe is located at I Breathe... I'm Hungry...: Low Carb Raspberry Cheesecake Bars.

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