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Keto Raspberry Lemon Cheesecake Slices

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Category

Keto Dessert

Servings

9

Prep Time

20 minutes

Cook Time

30 minutes

Ingredients

  • 3 x KetoKeto Lemon & Poppyseed Bars

  • 100g almond flour

  • 3 tablespoons melted coconut oil

  • 250g cream cheese

  • 2 eggs

  • 50g erythritol*

  • 2 tablespoons almond flour

  • Zest of 1 lemon

  • 1 teaspoon vanilla extract

  • 100g frozen raspberries

Directions

  1. Make the base: Place the ingredients into a food processor or blender and pulse until broken down and the mixture comes together. Press into a lined and greased 9x9in baking tin.

  2. Now blend the cream cheese, eggs, erythritol, almond flour, lemon zest and vanilla then pour over the base to cover. Sprinkle over the raspberries.

  3. Bake at 170C for 30-40 minutes until firmed up. Leave to cool, then chill in the fridge for 1 hour.

  4. Remove from the tin, cut into 9-12 squares then enjoy!

It's about time we did a recipe with our new Lemon & Poppy Seed bars in. We think our Lemon KetoKeto bars taste great and for many of our customers, they're their favourite flavour. If you're stuck with ideas on what to do with our bars, other than eat them of course, our recipes might be the next best thing.

Why not use a few to make this delicious dessert to help get all your distant aunts and uncles on the Keto train :)

Ingredients:

For the base 

  • 3 x KetoKeto Lemon & Poppyseed Bars
  • 100g almond flour
  • 3 tablespoons melted coconut oil

For the topping

  • 250g cream cheese
  • 2 eggs
  • 50g erythritol*
  • 2 tablespoons almond flour
  • Zest of 1 lemon
  • 1 teaspoon vanilla extract
  • 100g frozen raspberries
vegan keto bars

Grab some Lemon & Poppy Seed KetoKeto

Save more when you combo up with all your favourite flavours of KetoKeto. Grab some Lemon & Poppy Seed along with other popular flavours. Check more recipe posts with different flavours in our learn section of the website.

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Make it!

Make the base: Place the ingredients into a food processor or blender and pulse until broken down and the mixture comes together. Press into a lined and greased 9x9in baking tin.

Now blend the cream cheese, eggs, erythritol, almond flour, lemon zest and vanilla then pour over the base to cover. Sprinkle over the raspberries.

Bake at 170C for 30-40 minutes until firmed up. Leave to cool, then chill in the fridge for 1 hour.

Remove from the tin, cut into 9-12 squares then enjoy!

Keto Lemon Dessert