Description
Delicious Raspberry Coconut Bars with a crunchy almond crust, perfect for a sweet treat!
Ingredients
Scale
- ½ cup butter
- 4 ounces cream cheese
- 1¾ cups almond flour
- ¼ cup coconut flour
- ⅓ cup sugar substitute (1:1 sugar ratio)
- 1 egg
- ½ cup raspberry preserves (sugar-free)
- 2 eggs
- 1 cup sugar substitute (1:1 sugar ratio)
- ½ teaspoon almond extract
- 2½ cups unsweetened flaked coconut
Instructions
- Preheat Oven: Set your oven to 375°F (190°C). Line an 8 x 8-inch square baking pan with parchment paper, leaving extra paper on the sides to create handles for easy removal.
- Prepare the Crust: In a bowl, combine almond flour, coconut flour, butter, cream cheese, and sugar substitute. Use a pastry cutter or food processor to mix until crumbly. Add the egg and mix a few more times until just combined.
- Bake the Crust: Press the crumbly crust mixture into the bottom of the prepared baking pan. Bake for 15-20 minutes or until golden brown. Set aside.
- Prepare the Filling: In a medium bowl, beat the eggs with a whisk. Add the sugar substitute, almond extract, and flaked coconut, stirring until well incorporated.
- Assemble the Layers: Spread the raspberry preserves evenly over the baked crust. Pour the coconut and egg mixture on top, spreading it evenly over the raspberry layer.
- Bake: Return the pan to the oven and bake for 20-25 minutes, or until the topping is golden brown.
- Cool and Serve: Allow the bars to cool completely in the pan. Once cooled, lift them out using the parchment paper handles, cut into 20 squares, and enjoy!
Notes
- Make sure to use unsweetened flaked coconut to keep the bars healthier.
- For best results, allow the bars to cool completely before slicing.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 square
- Calories: 150
- Sugar: 2g
- Sodium: 120mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 25mg