Description
Delicious raspberry coconut bars that combine tart raspberries with rich coconut for a nostalgic treat.
Ingredients
- ½ cup butter
- 4 ounces cream cheese
- 1¾ cup almond flour
- ¼ cup coconut flour
- â…“ cup sugar substitute (1:1 ratio)
- 1 egg
- ½ cup raspberry preserves (sugar-free)
- 2 eggs
- 1 cup sugar substitute (1:1 ratio)
- ½ teaspoon almond extract
- 2½ cups unsweetened flaked coconut
Instructions
- Preheat your oven to 375°F (190°C).
- Line an 8 x 8-inch square baking pan with parchment paper.
- In a bowl, mix the almond flour, coconut flour, butter, and cream cheese using a pastry cutter until crumbly.
- Add one egg and mix until incorporated.
- Press the crust mixture firmly into the bottom of the lined pan.
- Bake for 15 to 20 minutes or until golden brown.
- In a mixing bowl, beat the two eggs then stir in the sugar substitute, almond extract, and coconut flakes.
- Spread the raspberry filling evenly over the crust.
- Pour the egg and coconut mixture over the raspberry layer.
- Bake for 20 to 25 minutes or until the top is golden brown.
- Cool completely, then cut into 20 squares.
Notes
Use room-temperature cream cheese and butter for a smoother blend. For an extra twist, try adding different extracts.