These sugar-free bars are made with a coconut/almond shortbread type crust, topped with a cheesecake layer swirled with fruit, and sprinkled with a delicious streusel topping.
These photos shows the bars with a raspberry fruit filling. You can also use blueberries, strawberries, or a mix of different berries.
I like to bake these cheesecake bars in a water bath to keep the crust and edges from over-darkening and ensure the cheesecake layer bakes evenly. If you choose not to use a water bath, I recommend using a metal baking pan. Metal pans distribute heat much better than glass or ceramic when baking and your bars will bake more evenly.
Sugar-Free Raspberry Cheesecake Streusel Bars
1/3 cup golden low-carb sweetener (brown sugar substitute)
1 cup shredded unsweetened coconut
2 cups almond flour
1/3 cup unflavored whey protein powder
½ tsp salt
½ cup butter, melted
1 Tbs vanilla extract
3 pkg cream cheese (8oz each), softened
6 Tbs powdered low-carb sweetener
1 Tbs vanilla
3 cups fresh or frozen raspberries
1/3 cup low-carb sweetener (granulated)
2 tsp cornstarch
¼ tsp xanthan gum
¼ cup water
¼ tsp liquid stevia
Preheat oven to 350°F. Spray a 9×13” baking pan with non-stick baking spray. Prepare water bath: larger roasting/baking pan and about 3 cups very hot (but not boiling) water.
Crust: Place sweetener and shredded coconut in a food processor. Pulse until coconut is finely ground. Add almond flour, protein powder, and salt; pulse briefly until mixed. Add melted butter and vanilla and pulse until well mixed. Set aside 1 cup of crust mixture to use as topping.
Press remaining crust mixture into the bottom of baking pan. Set aside.
Cheesecake Layer: Use an electric mixer to beat together cheesecake ingredients until smooth. Pour over crust in baking dish.
Fruit Swirl: In a medium saucepan, stir together fruit*, sweetener, cornstarch, and xanthan gum. Stir in water and stevia. Heat over medium heat until mixture comes to a simmer and thickens slightly. Spoon dollops of fruit mixture over the cheesecake layer. Use a knife to gently swirl fruit mixture into cheesecake layer.
Topping: Crumble the remaining crust mixture over the top of the fruit/cheesecake mixture.
Place baking dish in a larger roasting pan and add about 1” of hot water. Bake for 40 minutes. Cover baking dish lightly with foil if topping browns too quickly. Remove from oven and cool in water bath for 10 minutes. Remove baking dish from water bath and cool on a wire rack until completely cool, and then chill for 2-3 hours before serving.
Makes 20-24 bars.
- If you are using frozen fruit, heat fruit in the saucepan until thawed (but not hot) before stirring in sweetener, cornstarch, and xanthan gum.
- You can also use blueberries, strawberries, or a mix of different berries.
- Don’t substitute coconut flour for the unsweetened shredded coconut.
- You don’t have to bake this in a water bath, but it will make the crust and edges darker if you don’t. Without water bath, bake for 30-35 minutes, or until center is set. Ideally, bake in a metal (not glass) pan if you are not baking in a water bath.