Ingredients
1 cup almond flour
1/2 cup shredded unsweetened coconut
1/4 cup coconut flour
1/2 cup softened cream cheese
1/3 cup erythritol sweetener
2 large eggs
1 teaspoon vanilla extract
1/4 cup melted butter
1/4 teaspoon salt
1 cup fresh blueberries
1/2 cup fresh raspberries
Additional unsweetened coconut flakes (optional, for topping)
Instructions
Preheat oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper
Combine almond flour, coconut shreds, coconut flour, melted butter, salt, and 1 tbsp erythritol in a bowl
Press mixture firmly into the prepared pan as the crust
Bake crust for 8-10 minutes until lightly golden
Cool briefly then press blueberries and raspberries into the crust
Beat cream cheese, remaining erythritol, eggs, and vanilla until smooth
Spread filling evenly over the fruit
Refrigerate 4 hours until firm
Cut into 12 bars
Store in airtight container
Notes
Use erythritol in moderation for keto compliance
Freeze berries first for cleaner slices
Cheesecake filling can be made in advance
Add a dusting of powdered erythritol before serving
- Prep Time: 20
- Cook Time: 10
- Category: Desserts
- Method: Baking
- Cuisine: American
- Diet: Keto
Nutrition
- Serving Size: 1 bar
- Calories: 200
- Sugar: 1g
- Sodium: 120mg
- Fat: 12g
- Saturated Fat: 6g
- Carbohydrates: 6g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 45mg