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–+ servings
Squares of pink raspberry bark topped with sliced almonds and bits of freeze-dried raspberries are arranged on parchment paper, some pieces separated to show their creamy texture.

Keto Raspberry Cheesecake Bars

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Prep Time 10 minutes
Chill Time 3 hours
Servings 20
Calories 73 kcal

Ingredients
  

Base:

Topping:

  • ½ cup raspberries
  • 2 tablespoons sliced almonds

Instructions
 

  • Add all base ingredients to a food processor. Blend for 2–3 minutes until smooth and uniformly pink.
  • Line a small cake tray with parchment paper and spread the mixture evenly over the bottom.
  • Sprinkle remaining raspberries and sliced almonds across the top.
  • Freeze for at least 3 hours. Once fully set, slice into 20 bars.
  • Keep stored in the freezer until ready to eat.

Nutrition

Serving: 1 barCalories: 73kcalCarbohydrates: 2gProtein: 2gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 2gCholesterol: 18mgSodium: 39mgPotassium: 42mgFiber: 1gSugar: 1gVitamin A: 243IUVitamin C: 2mgCalcium: 20mgIron: 0.1mg
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