Raspberry Coconut Bars
Deliciously buttery raspberry coconut bars with a tender crust, tart raspberry layer, and a chewy coconut topping, perfect for any occasion.
Ingredients
Crust Ingredients
- ½ cup butter Use real butter for the best flavor.
- 4 ounces cream cheese Room temperature for ease of mixing.
- 1¾ cups almond flour Can substitute with finely ground oats, but texture will change.
- ¼ cup coconut flour
- ⅓ cup sugar substitute 1:1 sugar ratio.
- 1 egg Room temperature for better integration.
Filling Ingredients
- ½ cup raspberry preserves Preferably sugar-free.
- 2 eggs Room temperature.
- 1 cup sugar substitute 1:1 sugar ratio.
- ½ teaspoon almond extract
- 2½ cups unsweetened flaked coconut Can use sweetened, but reduce added sweetener.
Instructions
Preparation
- Preheat oven to 375 degrees F.
- Line an 8 x 8 inch square baking pan with parchment paper.
- Mix almond flour, butter, cream cheese and sugar in a bowl until crumbly.
- Add the egg and mix until the dough holds together.
Baking the Crust
- Press the crust mixture into the bottom of the pan evenly.
- Bake at 375 degrees F for 15 to 20 minutes or until golden brown at the edges.
Filling Preparation
- In a mixing bowl, beat the eggs.
- Add sugar, almond extract, and coconut flakes, stirring until incorporated.
Assembling the Bars
- Remove crust from oven and evenly spread raspberry filling over the crust.
- Top with the egg and coconut mixture, pressing lightly to ensure good contact.
- Bake for 20 to 25 minutes until the top is golden brown.
Cooling and Cutting
- Allow bars to cool completely before removing from pan.
- Cut into 20 squares for serving.
Notes
For perfect slices, chill the bars for 30 minutes before cutting. Store in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 1 week.
Nutrition
Serving: 1gCalories: 150kcalCarbohydrates: 15gProtein: 3gFat: 9gSaturated Fat: 6gSodium: 150mgFiber: 2gSugar: 1g
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