Raspberry Cheesecake Almond Bars

Yield: 24 bars

Raspberry Cheesecake Almond Bars

These things are seriously delicious. Bring these bad boys to any party and they will definitely be a hit.


Almond Layer
  • 1/2 cup melted butter
  • 1/2 cup coconut oil
  • 1/2 cup erythritol
  • 2 eggs
  • 1 1/4 almond extract
  • 1 cup almond flour
Cheesecake Layer
  • 8 oz. pack softened cream cheese
  • 2 tablespoons sour cream
  • 1 egg
  • 1/2 teaspoon vanilla extract
  • 1/4 cup erythritol
Raspberry Layer
  • 1 cup raspberries
Crumble Layer
  • 1/2 cup almond flour
  • 1/4 cup Sukrin Gold*
  • 4 tablespoons cold butter, cut into pieces
  • pinch of salt


For the Almond Layer
  1. Beat the butter, coconut oil, and eggs in bowl with hand mixer for 1 minute.  Add eggs and extract and beat again until smooth.  Add almond flour and mix again until incorporated.
For the Cheesecake Layer
  1. Beat the cream cheese and sour cream together until smooth, then add egg, extract, and erythritol.  Beat for 1-2 minutes.
For the Raspberry Layer
  1. Cook raspberries in small sauce pan over medium heat until broken down and soft.
For the Crumble Layer
  1. Put all ingredients into bowl and combine with a fork until you get pea-sized bits of crumble.
To Assemble
  1. Preheat oven to 325.  Line 7 x 11 dish with parchment paper.
  2. Pour almond layer in first.  Then dollop cream cheese layer on top of almond layer, smoothing it over the almond layer without getting the two mixed together.  Next drop dollops of raspberry sauce on top of cream cheese layer.  The drop the crumbles on top of it all.
  3. Bake for 45-60 minutes or until edges start to brown and center is cooked through.


*If you are unfamiliar with Sukrin Gold, it is a brown sugar substitute made from erythritol and stevia.  It really does have the warmth and texture of brown sugar that you just can't get from regular erythritol.

1.9 grams of carbs per bar, 17.4 grams of fat per bar
Created using The Recipes Generator
Fat BombsKarissa Long