Low Carb Raspberry Cream Cheese Bars

These Low Carb Raspberry Cream Cheese Bars deliver all the creamy richness of cheesecake with a bright, tart raspberry swirl, while staying completely keto-friendly. A buttery almond flour crust is baked until lightly golden, then topped with a smooth, sweetened cream cheese filling and pockets of juicy raspberries for a beautiful, bakery-style dessert. Sweetened with keto-approved sweeteners and made without grains or sugar, each bar offers satisfying indulgence with minimal net carbs. Perfect for make-ahead desserts, snacks, or special occasions, they chill and slice cleanly, store well in the fridge or freezer, and make it easy to satisfy sweet cravings without breaking ketosis.

Course Dessert, Snack

Cuisine American, Keto, Low Carb

Keyword almond flour crust, cream cheese bars, keto cheesecake bars, low carb raspberry dessert, sugar free dessert

Prep Time 20

Cook Time 35

Total Time 55

Servings bars

Calories 185kcal

Equipment

8x8 inch baking pan
Parchment Paper
Mixing Bowls
hand mixer or stand mixer
Rubber spatula
measuring cups and spoons
toothpick or skewer
cooling rack

Ingredients

For the almond flour crust

1 1/2 cups blanched finely ground almond flour
1/3 cup powdered erythritol or keto powdered sweetener
1/4 teaspoon fine sea salt
6 tablespoons unsalted butter, melted
1 teaspoon pure vanilla extract

For the cream cheese filling

16 ounces cream cheese, softened to room temperature
1/2 cup powdered erythritol or keto powdered sweetener
1/3 cup sour cream full-fat
2 large eggs at room temperature
1 1/2 teaspoons pure vanilla extract
1 tablespoon fresh lemon juice optional but recommended

For the raspberry layer

3/4 cup fresh raspberries or frozen raspberries, thawed and well drained
2 tablespoons powdered erythritol or keto powdered sweetener
1 teaspoon fresh lemon juice

Instructions

Preheat the oven to 325°F and line an 8x8 inch baking pan with parchment paper, leaving an overhang on two sides for easy removal.
In a mixing bowl whisk together the almond flour, powdered sweetener, and salt until well combined.
Stir in the melted butter and vanilla extract until the mixture looks like evenly moistened crumbs that hold together when pressed.
Press the crust mixture firmly and evenly into the bottom of the prepared pan, compacting it well with your fingers or the bottom of a measuring cup.
Bake the crust for 10 to 12 minutes until lightly golden at the edges, then remove from the oven and let it cool slightly while you prepare the filling.
In a large bowl beat the softened cream cheese with a hand mixer on medium speed until completely smooth and free of lumps.
Add the powdered sweetener and mix until fully incorporated and creamy, scraping down the sides of the bowl as needed.
Mix in the sour cream, vanilla extract, and lemon juice until the mixture is smooth and silky, avoiding overmixing to keep excess air out of the batter.
Add the eggs one at a time, mixing on low speed just until each egg is incorporated and the filling is smooth.
Pour the cream cheese filling over the partially cooled crust and spread it into an even layer with a spatula, tapping the pan gently on the counter to release any large air bubbles.
In a small bowl lightly mash the raspberries with a fork, then stir in the powdered sweetener and lemon juice until the berries are broken down and the mixture is saucy but still slightly chunky.
Dollop small spoonfuls of the raspberry mixture over the cream cheese layer, then drag a toothpick or skewer through the dollops to create a gentle swirl without fully mixing the layers together.
Bake the bars at 325°F for 22 to 26 minutes until the edges are set, the center looks mostly set with a slight jiggle, and a toothpick inserted near the edge comes out mostly clean.
Remove the pan from the oven and place it on a cooling rack, then let the bars cool completely to room temperature in the pan to help prevent cracking.
Once cooled, cover the pan and refrigerate the bars for at least 3 hours, or until thoroughly chilled and firm enough to slice cleanly.
Use the parchment overhang to lift the chilled slab out of the pan onto a cutting board, then cut into 16 bars using a sharp knife wiped clean between cuts.
Serve the raspberry cream cheese bars chilled and store any leftovers covered in the refrigerator for up to 1 week or in the freezer for up to 3 months.

Notes

For the smoothest filling, be sure the cream cheese and eggs are at room temperature before mixing so they blend easily without lumps. Avoid overmixing once the eggs are added to minimize air bubbles, which can cause cracks as the bars bake and cool. If using frozen raspberries, thaw them fully and drain off excess liquid so the topping does not water down the cheesecake layer. Taste the raspberry mixture and filling before baking and adjust sweetness slightly if needed since different keto sweeteners vary in sweetness and aftertaste. For very clean slices, chill the bars overnight and use a thin, sharp knife, wiping the blade with a warm damp towel between cuts.

Nutrition