Description
Delicious Raspberry Coconut Bars with a tender crust and chewy coconut topping, perfect for sharing.
Ingredients
Scale
- ½ cup butter
- 4 ounces cream cheese
- 1¾ cup 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 to 375°F. Line an 8 x 8 inch square baking pan with parchment paper.
- Mix flour, butter, cream cheese, and sugar in a bowl using a pastry cutter until crumbly. Add egg and mix until dough holds together.
- Press the crust mixture into the pan and bake for 15 to 20 minutes until golden brown.
- In a bowl, beat the eggs and mix with sugar, almond extract, and coconut flakes.
- Spread raspberry preserves over the crust evenly.
- Pour coconut mixture over raspberry layer and press down gently.
- Bake for 20 to 25 minutes until the top is golden brown.
- Cool completely, then cut into squares.
Notes
These bars can be stored at room temperature in an airtight container for a couple of days, or in the refrigerator if it’s warm. They can also be frozen for up to three months.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 square
- Calories: 250
- Sugar: 4g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 60mg