KETO RASPBERRY CHEESECAKE BARS

 INGREDIENTS

Crust:

• ½ Cup (112g) Melted Unsalted Butter
• 1 ¼ cup (140g) Blanched Almond Flour
• 3 Tablespoons (27g) Confectioners Swerve
• Pinch of Salt

Cheesecake Layer:

• 8 oz (224g) Cream Cheese, softened
• 1 Egg Yolk - optional
• ⅓ Cup (50g) Confectioners Swerve
• 2 Teaspoons (8g) Pure Vanilla Extract

Raspberry Sauce Layer:

• 1 ½ Cup (180g) Fresh or Frozen Raspberries
• 2 Tbsp (18g) Confectioners Swerve
• Nut Crumble Topping:
• 2 Tbsp (28g) Salted Butter
• ⅓ Cup (35g) Nuts Of Your Choice (I Used Walnuts)
• ⅓ Cup (37g) Blanched Almond Flour
• 1 Tbsp (9g) Confectioners Swerve

INSTRUCTIONS

• First, prepare the raspberry sauce. Combine berries and Swerve in a saucepan and cook on low heat, stirring constantly.
• When the berries dissolve, cook for 3 more minutes until the sauce thickens a little, then let it cool.
• Preheat the oven to 350°F (180°C) and then line an 8x8in. pan with parchment paper.
• Combine the melted butter, almond flour and Swerve in a small bowl, and press into the lined pan.
• Pre-bake crust for 8-10 minutes. It should just start to brown around the edges.
• Remove the crust from the oven and allow it to cool.
• While it's cooling, make the filling. Combine the cream cheese, egg yolk, Swerve, and vanilla extract in a large mixing bowl. Mix until smooth with a hand mixer.
• Spread the cheesecake layer evenly over the cooled crust.
• Add the raspberry sauce over the cheesecake mixture.
• Combine the butter, almond flour, nuts, and Swerve in a food processor, and pulse until it resembles a crumb-like mixture. Toast in a pan for a fragrant toasty flavor, and add it to the top of the bars.
• Refrigerate for at least an hour, then slice and serve.