Description
A delightful fusion of tangy raspberries and sweet coconut, these raspberry coconut bars are a perfect nostalgic dessert that brings warmth and joy.
Ingredients
- 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 degrees F.
- Line an 8 x 8-inch square baking pan with parchment paper.
- In a bowl, mix almond flour, coconut flour, butter, and cream cheese together using a pastry cutter or food processor until crumbly.
- Add one egg to the mixture and incorporate.
- Press the crust mixture into the bottom of the lined pan.
- Bake for 15 to 20 minutes or until golden brown.
- In a medium-sized mixing bowl, whisk together two eggs.
- Stir in the sugar substitute, almond extract, and coconut flakes until fully incorporated.
- Remove the crust from the oven and spread the raspberry filling evenly over it.
- Pour the egg and coconut mixture over the raspberry layer and spread evenly.
- Bake for another 20 to 25 minutes or until the top is golden brown.
- Cool completely, then cut into 20 squares.
Notes
Use room temperature butter and cream cheese for a smoother batter. Ensure even mixing for the best texture.
