Easy Keto Raspberry Cheesecake Bars (Almond Flour Crumble)

What if you could have a decadent, creamy dessert without the sugar crash? When you’re living a low-carb lifestyle, finding a truly satisfying treat—especially one with fruit and the richness of cheesecake—can feel like an impossible quest. These Keto Raspberry Cheesecake Bars are the answer you’ve been looking for. They’re the perfect, easy-to-make low carb dessert that satisfies all those cravings.

This recipe features a buttery almond flour crust, a smooth and tangy sugar-free cheesecake filling, and bright, tart raspberries, all finished with a delicious crumble topping. And the best part? The same simple dough is used for both the base and the crumble, making this an incredibly efficient and delicious keto treat.

Ingredients for Keto Raspberry Cheesecake Bars

This recipe is divided into two simple components: the buttery almond flour base (which doubles as the crumble!) and the creamy, sugar-free filling.

For the Crust & Crumble Topping

For the Cheesecake Filling

this now & bake later ❤️

Timing

This is a fantastic dessert to make ahead, as it needs time to cool and set.

• Prep time: 20 minutes
• Bake time: 30-35 minutes
• Cooling time: 2 hours (Do not skip this!)
• Total time: Approximately 3 hours (mostly inactive cooling)

Step-by-Step Instructions

Step 1: Preheat the Oven and Prep Your Pan

First, set your oven to 325°F (163°C). Line an 8×8-inch baking dish with parchment paper. Be sure to leave some overhang on two opposite sides to act as “handles” or a “sling.” This will make it incredibly easy to lift the bars out for cutting later.

Step 2: Make the Crust and Crumble Dough

This is the brilliant part: one dough, two uses! In a large bowl, whisk together the blanched almond flour, coconut flour, powdered sweetener, and salt. Add the melted butter, the single egg yolk (remember to save the white!), and the vanilla extract. Stir with a spatula until a crumbly dough forms. It will be thick and look like a crumble, which is exactly what you want.

Step 3: Prepare the Cheesecake Filling

In a separate medium bowl, add your room temperature cream cheese and the Greek yogurt. Beat with a hand mixer (or in a stand mixer) until it’s completely smooth and free of lumps. Add the reserved egg white, the powdered sweetener, and the vanilla extract. Beat again on low speed until everything is creamy and just combined.

• Tip: Using room temperature cream cheese is the #1 secret to a smooth, non-lumpy cheesecake filling.

Step 4: Assemble the Bars

Take half of your crumbly dough mixture and press it firmly into the bottom of your prepared 8×8-inch pan. Use your fingers or the back of a spoon to create an even, packed crust.

Pour the cheesecake filling on top of the crust and spread it into an even layer. Sprinkle the fresh or frozen raspberries evenly over the filling. Finally, take the remaining half of the dough and crumble it with your fingers, sprinkling it all across the top.

Step 5: Bake to Golden Perfection

Bake in your preheated oven for 30-35 minutes. The bars are done when the crumble topping is lightly golden and the center of the cheesecake filling is mostly set (it should have a very slight wobble, like Jell-O).

Step 6: Cool Completely (The Hardest Part!)

You must let these bars cool completely. Let them cool in the pan on a wire rack for at least 1 hour, then transfer the entire pan to the refrigerator to chill for at least 1 more hour. This step is essential—it allows the cheesecake filling to set, giving you clean, beautiful slices.

Nutritional Information

This is a low-carb, high-fat, and sugar-free dessert. Here is an estimated nutritional breakdown per bar (assuming you cut the 8×8 pan into 12 bars).

• Calories: ~220 kcal
• Protein: 6 g
• Fat: 20 g
• Total Carbs: 5 g
• Fiber: 2 g
• Net Carbs: ~3 g

(Disclaimer: These values are estimates and can vary based on your specific ingredient brands, especially the sweetener.)

Healthier Alternatives

This recipe is already a fantastic keto-friendly dessert, but you can customize it to fit your needs!

• Dairy-Free: This is an easy swap. Use a high-quality, plant-based (vegan) cream cheese, a dairy-free yogurt (like unsweetened coconut yogurt), and a plant-based butter substitute.
• Different Fruit: No raspberries? Blueberries or chopped strawberries work beautifully. You can also swirl in 2-3 tablespoons of a sugar-free raspberry or blackberry jam.
• Nut-Free Crust: If you have an almond allergy, you can substitute the almond flour with sunflower seed flour as a 1:1 replacement.

Serving Suggestions

These bars are the perfect make-ahead treat, ready to be served straight from the fridge.

• Simple & Elegant: Serve a chilled square on a dessert plate. The bright red raspberries and golden crumble are beautiful on their own.
• A la Mode: Top with a scoop of your favorite keto-friendly vanilla ice cream or a generous dollop of sugar-free whipped cream.
• Extra Drizzle: For a more decadent treat, drizzle the plate with a keto-friendly chocolate sauce or a sugar-free raspberry coulis.

Common Mistakes to Avoid

• Slicing the Bars While Warm: This is the biggest mistake. The cheesecake filling needs time to set.
  • Solution: Be patient! Let the bars cool completely at room temperature, then chill them in the fridge for at least 1-2 hours. This is the only way to get clean, neat slices.
• Using Cold Cream Cheese: This will result in a lumpy, chunky cheesecake filling that no amount of beating can fix.
  • Solution: Your cream cheese must be at room temperature. Set it on the counter for at least an hour before you start.
• Using Granulated Sweetener in the Filling: This will create a grainy, unpleasant texture.
  • Solution: The recipe calls for powdered sweetener for a reason. It dissolves instantly, giving you that signature, velvety-smooth cheesecake texture.
• Over-baking the Bars: If you bake them until the center is rock-solid, they will be dry and rubbery once cooled.
  • Solution: Pull the bars from the oven when the center is mostly set but still has a slight wobble. It will firm up perfectly as it cools.

Storing Tips

• Refrigerator: These bars must be stored in the refrigerator. Place them in an airtight container, and they will stay fresh and delicious for up to 5 days.
• Freezer: Yes, these freeze beautifully! Cut them into bars first, then place them on a baking sheet to “flash freeze” until solid (about 1 hour). Once solid, transfer the bars to a freezer-safe bag or container. They will last for up to 3 months. Let them thaw in the fridge before serving.

Conclusion

These Keto Raspberry Cheesecake Bars are the perfect solution for your dessert cravings. With a buttery almond flour crumble and a creamy, tangy filling, they prove that sugar-free and low-carb can be absolutely delicious and indulgent. This easy, elegant dessert is perfect for sharing with friends or for a quiet treat at home.

We hope you enjoy this simple and satisfying recipe! Try it out and let us know in the comments how it turned out for you. We’d love to hear your feedback. Don’t forget to rate the recipe!

FAQs

Q1. Can I use frozen raspberries?

Yes! The data notes you can use fresh or frozen. If using frozen, do not thaw them first. Add them to the filling while still frozen to prevent them from “bleeding” into the batter too much.

Q2. Can I use a different sweetener?

Yes, but the type is important. For the crust, any granulated or powdered sweetener works. For the cheesecake filling, you must use a powdered or liquid sweetener (like powdered erythritol, allulose, or monk fruit) to avoid a grainy texture.

Q3. Why did my cheesecake filling turn out lumpy?

This is almost always caused by using cold cream cheese. The cream cheese must be at soft, room temperature to blend smoothly with the other ingredients.

Q4. Is the dough supposed to be so crumbly?

Yes! It’s a “short” dough, which is what makes it a perfect crumble topping and a buttery shortbread-style crust. When you press the first half into the pan, it will pack down. The other half is perfectly textured to crumble over the top.

Easy Keto Raspberry Cheesecake Bars (Almond Flour Crumble)

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• Author: Evelyn Marcella Rivera
• Total Time: 3 hours
• Yield: 12 bars 1x
• Diet: Gluten Free

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Description

This recipe features a buttery almond flour crust, a smooth and tangy sugar-free cheesecake filling, and bright, tart raspberries, all finished with a delicious crumble topping. The same simple dough is used for both the base and the crumble, making this an incredibly efficient and delicious keto treat.

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Ingredients

Units USM Scale 1x2x3x

For the Crust & Crumble Topping:

• 1 1/2 cups Blanched almond flour
• 1/4 cup Coconut flour
• 1/2 cup Powdered sugar-free sweetener
• 1/2 tsp Salt
• 1/2 cup Unsalted butter, melted
• 1 Large egg yolk (reserve the white for the filling)
• 1 tsp Vanilla extract

For the Cheesecake Filling:

 

• 1 cup Cream cheese, at room temperature
• 1/4 cup Plain Greek yogurt
• 1 Large egg white (reserved from the crust)
• 1/2 cup Powdered sugar-free sweetener (or allulose)
• 1/2 tsp Vanilla extract
• 1/2 cup Fresh or frozen raspberries

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Instructions

1. Preheat the Oven and Prep Pan: Preheat your oven to 325°F (163°C). Line an 8×8-inch baking dish with parchment paper, leaving some overhang on two opposite sides to act as “handles” or a “sling.”
2. Make the Crust and Crumble Dough: In a large bowl, whisk together the blanched almond flour, coconut flour, powdered sweetener, and salt. Add the melted butter, the single egg yolk, and the 1 tsp vanilla extract. Stir with a spatula until a crumbly dough forms.
3. Prepare the Cheesecake Filling: In a separate medium bowl, add your room temperature cream cheese and the Greek yogurt. Beat with a hand mixer until it’s completely smooth and free of lumps. Add the reserved egg white, the ½ cup powdered sweetener, and the ½ tsp vanilla extract. Beat again on low speed until creamy and just combined.
4. Assemble the Bars: Take half of your crumbly dough mixture and press it firmly into the bottom of your prepared 8×8-inch pan. Use your fingers or the back of a spoon to create an even, packed crust.

5. Pour the cheesecake filling on top of the crust and spread it into an even layer.

6. Sprinkle the fresh or frozen raspberries evenly over the filling.

7. Finally, take the remaining half of the dough and crumble it with your fingers, sprinkling it all across the top.

8. Bake to Golden Perfection: Bake in your preheated oven for 30-35 minutes. The bars are done when the crumble topping is lightly golden and the center of the cheesecake filling is mostly set (it should have a very slight wobble).

9. Cool Completely: Let the bars cool in the pan on a wire rack for at least 1 hour, then transfer the entire pan to the refrigerator to chill for at least 1 more hour. This step is essential for the cheesecake to set.

Notes

• Parchment Sling: Be sure to leave some overhang on the parchment paper. This will make it incredibly easy to lift the bars out for cutting later.
• Room Temp Cream Cheese: Using room temperature cream cheese is the number one secret to a smooth, non-lumpy cheesecake filling.
• Cooling is Essential: Do not skip the cooling process! Slicing into warm bars will be a gooey mess. Chilling allows the cheesecake filling to set, giving you clean, beautiful slices.

• Prep Time: 20 minutes
• Cook Time: 35 minutes
• Category: Dessert, Bars, Keto
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 bar
• Calories: 220 kcal
• Sugar: 1 g
• Sodium: 110 mg
• Fat: 20 g
• Saturated Fat: 11 g
• Unsaturated Fat: 9 g
• Trans Fat: 0 g
• Carbohydrates: 5 g
• Fiber: 2 g
• Protein: 6 g
• Cholesterol: 45 mg