Ingredients

3/4 cup raspberries (fresh or frozen)

1 tbsp water

3 to 4 tbsp powdered Swerve Sweetener

1/4 tsp glucomannan

1 1/4 cup almond flour

1/4 cup cocoa powder

1/4 cup powdered Swerve Sweetener

1/4 tsp salt

1/4 cup butter (melted)

3.5 ounces sugar-free white chocolate chips

1/2 ounce cocoa butter

12 ounces cream cheese (softened)

1/4 cup sour cream (room temperature)

3/4 cup powdered Swerve Sweetener

1 large egg (room temperature)

1 tsp vanilla extract

Instructions

Step 1: For the raspberry sauce, combine raspberries and water in a small saucepan over low heat. Bring to a simmer and cook until raspberries soften and can be easily mashed.

Step 2: Stir in sweetener to taste, then whisk in glucomannan to thicken the sauce. Remove from heat and let it cool completely.

Step 3: Preheat oven to 325°F (165°C) and lightly grease a 9×9 inch square pan.

Step 4: In a medium bowl, whisk together almond flour, cocoa powder, sweetener, and salt. Stir in melted butter until well combined.

Step 5: Press the crust mixture firmly into the bottom of the prepared pan. Bake for 12 minutes, then set aside to cool while preparing the filling.

Step 6: Reduce oven temperature to 300°F (150°C).

Step 7: Melt white chocolate chips and cocoa butter in a small heatproof bowl over barely simmering water, stirring constantly until smooth. Remove from heat promptly to avoid seizing.

Step 8: In a large bowl, beat cream cheese with sour cream until smooth. Mix in sweetener, then blend in melted white chocolate.

Step 9: Add egg and vanilla extract; beat until just combined without overmixing.

Step 10: Spoon half of the cheesecake mixture over the crust, then drizzle half the raspberry sauce on top. Repeat with remaining cheesecake mixture and raspberry sauce.

Step 11: Use a knife or skewer to swirl the layers together. Gently shake the pan to level the filling.

Step 12: Bake for 30 to 35 minutes until edges are set but the center slightly jiggles. Let cool completely, then refrigerate for at least 3 hours before cutting into bars.

Tips & Variations

If fresh raspberries are unavailable, frozen work well—just thaw and drain excess liquid before making the sauce.

Glucomannan is a low-carb thickener; if unavailable, you can substitute with a small amount of chia seeds or xanthan gum, but adjust quantity carefully.

Use a sharp knife warmed in hot water to cut the bars neatly without cracking.

For a dairy-free option, try substituting cream cheese and sour cream with coconut-based alternatives.

FAQs

Can I use a different sweetener instead of Swerve?

Yes, you can substitute powdered erythritol or another keto-friendly sweetener in the same quantity. Make sure it is powdered to avoid graininess in the texture.

How do I prevent the white chocolate from seizing when melting?

Melt white chocolate slowly over barely simmering water and stir constantly. Avoid getting any water into the chocolate, as even a few drops can cause seizing. Remove the bowl from heat as soon as it melts completely.