These Keto Raspberry Cheesecake Bars are going to be your new favorite keto dessert! They are a keto, low-carb, grain-free, gluten-free treat made to share with family and friends.

Course: Dessert Cuisine: American Diet: Gluten Free Prep Time: 15 minutes Cook Time: 1 hour Total Time: 1 hour 15 minutes Servings: 24 BarsCalories:119kcal


For the Almond Layer

  • ▢1/2 cup melted grass-fed butter
  • ▢1/2 cup granular erythritol
  • ▢2 eggs
  • ▢1 1/4 teaspoons almond extract optional
  • ▢1 cup almond flour

For the Cheesecake Layer

  • ▢8 oz. pack softened cream cheese
  • ▢2 tablespoons sour cream
  • ▢1 egg
  • ▢1/2 teaspoon vanilla extract
  • ▢1/4 cup granular erythritol

For the Raspberry Layer

  • ▢1 cup raspberries

For the Crumble Layer

  • ▢1/2 cup almond flour
  • ▢1/4 cup Sukrin Gold
  • ▢4 tablespoons cold grass-fed butter cut into pieces
  • ▢pinch of salt


For the Almond Layer

  • Beat the butter and erythritol in a medium bowl with a hand mixer for 1 minute.
  • Add in the eggs and almond extract (if using) and beat again until a smooth mixture forms.
  • Add in the almond flour and mix until incorporated.
  • Set aside.

For the Cheesecake Layer

  • In a separate medium-sized bowl, beat the cream cheese and sour cream together with a hand mixer until smooth.
  • Add in the egg, vanilla extract, and erythritol and beat for 1-2 minutes until well combined.
  • Set aside.

For the Raspberry Layer

  • Warm the raspberries in small saucepan over medium heat.
  • Stir continuously until the raspberries are broken down and a sauce forms.
  • Remove from heat and set aside.
  • For the Crumble Layer
  • Put all the ingredients into a small bowl and combine with a fork until you get pea-sized crumbles.

To Assemble

  • Heat oven to 325°F.
  • Line a 7″ x 11″ inch baking pan with parchment paper.
  • Pour in the almond layer first and spread out evenly across the baking pan.
  • Dollop the cream cheese layer on top of the almond layer. Use a spatula to gently smooth the cream cheese mixture over the almond layer without getting the two mixed together.
  • Carefully, spoon the raspberry sauce on top of the cream cheese layer.
  • Sprinkle the crumbles on top of the raspberry sauce.
  • Bake for 45-60 minutes or until the edges start to brown and center is cooked through.
  • Let cool for 45 minutes to an hour before cutting into squares.
  • Store in the refrigerator.


  • Line your tin with parchment so that they are easy to remove once cooled.
  • Spread the layers as evenly as you can in the baking tin.
  • Bake the bars in a pre-heated oven so that they cook through evenly.


Calories: 119kcal | Carbohydrates: 3g | Protein: 3g | Fat: 11g | Saturated Fat: 3g | Cholesterol: 31mg | Sodium: 84mg | Potassium: 30mg | Fiber: 1g | Sugar: 1g | Vitamin A: 332IU | Vitamin C: 1mg | Calcium: 31mg | Iron: 1mg