Description
Delightful Raspberry Coconut Bars that combine the tartness of raspberries with the rich creaminess of coconut, making for a guilt-free dessert.
Ingredients
- ½ cup butter
- 4 ounces cream cheese
- 1¾ cups almond flour
- ¼ cup coconut flour
- 1 egg
- 2 eggs (for filling)
- 1 cup sugar substitute (1:1 ratio)
- ½ teaspoon almond extract
- 2½ cups unsweetened flaked coconut
- ½ cup raspberry preserves
Instructions
- Preheat the oven to 375°F and line an 8 x 8-inch square baking pan with parchment paper.
- In a mixing bowl, combine butter, cream cheese, almond flour, and coconut flour. Mix until coarse crumbs form, then add 1 egg and combine.
- Press the crust mixture evenly into the bottom of the baking pan and bake for 15-20 minutes until golden brown.
- In another mixing bowl, beat 2 eggs and add sugar substitute, almond extract, and flaked coconut. Stir until fluffy.
- Once the crust cools slightly, spread raspberry preserves over it, followed by the coconut filling. Spread evenly.
- Bake for an additional 20-25 minutes until the top is golden brown. Allow to cool completely before cutting into squares.
Notes
For best results, let the bars cool completely before cutting. They can be stored refrigerated for 3-4 days or frozen for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American