Raspberry Cheesecake Bars

Ingredients

• Butter

  Unsalted

  ½ cup or 114g

• Sugar Substitute

  Walgreens

  8 oz or 227g

• Coconut meat

  Nuts, dried (desiccated), not sweetened

  50g

• Organic Coconut Flour

  Baker Josef's

  ¼ cup or 35g

• Baking powder

  Leavening agents, low-sodium

  ½ tsp or 3g

• Cream cheese

  8 oz or 227g

• Sugar Substitute

  Walgreens

  5 ⅓ oz or 151g

• Vanilla extract

  ¾ tsp or 3g

• Egg

  Whole, fresh eggs

  1 large or 50g

• Raspberries

  Raw

  1 cup or 123g

Directions

1. To make the crust: Cream together the butter and sugar substitute. Add the coconut, coconut flour and baking powder, mixing until thoroughly combined.
2. Press into a lightly greased 9 x 9 pan and set aside.
3. To make the cheesecake filling: Beat the cream cheese and sugar substitute together until smooth. Add the egg and vanilla extract and mix until thoroughly combined.
4. Pour mixture over the crust. In a small bowl, mash the raspberries and sugar substitute together with a fork. Drop by spoonfuls over the cheesecake mixture and then swirl it gently with the fork until distributed over the entire top don't over mix.
5. Bake in a 350 degree (F) oven for 25 minutes. Remove and chill before serving. Nom.
6. Recipe by: Mellissa Sevigny (source: https://www.ibreatheimhungry.com/low-carb-raspberry-cheesecake-bars/)