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Raspberry Coconut Bars with Almond Crust

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Delicious raspberry coconut bars with a buttery almond crust that are low in sugar and perfect for a guilt-free 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

  1. Preheat your oven to 375°F (190°C) and prepare an 8 x 8-inch baking pan by lining it with parchment paper.
  2. In a bowl, combine almond flour, coconut flour, butter, cream cheese, and sugar substitute until crumbly. Add the egg and mix until combined.
  3. Press the mixture into the bottom of the baking pan and bake for 15-20 minutes until golden brown. Allow to cool slightly.
  4. In a medium bowl, beat 2 eggs until blended. Add the sugar substitute and almond extract, fold in flaked coconut.
  5. Spread raspberry preserves over the baked crust, then pour the coconut mixture on top, spreading evenly.
  6. Bake for an additional 20-25 minutes until the topping is golden brown and set.
  7. Allow to cool completely, lift out using parchment paper, cut into 20 squares, and enjoy.

Notes

Serve with whipped cream or vanilla ice cream for an elevated experience. Store in an airtight container for up to 3 days at room temperature or refrigerate for a week.

Nutrition

Find it online: https://lunarecipez.com/raspberry-coconut-bars-almond-crust/

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