Raspberry Coconut Bars with Almond Crust
A delightful combination of tart raspberries and creamy coconut, these bars with a buttery almond crust are a perfect guilt-free dessert.
Ingredients
Crust
- ½ cup butter Use coconut oil for dairy-free version.
- 4 ounces cream cheese Or a non-dairy cream cheese alternative.
- 1¾ cups almond flour Can substitute with oat flour for allergies.
- ¼ cup coconut flour
- ⅓ cup sugar substitute (1:1 sugar ratio)
- 1 large egg
Filling
- ½ cup raspberry preserves (sugar-free)
- 2 large eggs
- 1 cup sugar substitute (1:1 sugar ratio)
- ½ teaspoon almond extract
- 2½ cups unsweetened flaked coconut
Instructions
Preparation
- Gather all your ingredients and allow butter and cream cheese to soften at room temperature.
- Preheat your oven to 375°F (190°C).
Crust
- In a bowl, combine almond flour, coconut flour, softened butter, cream cheese, and sugar substitute. Mix until crumbly.
- Add in the egg and mix until just combined.
- Line an 8 x 8-inch square baking pan with parchment paper and press the crust mixture into the bottom.
- Bake in preheated oven for 15-20 minutes until golden brown.
Filling
- In a medium bowl, whisk two eggs and stir in sugar substitute, almond extract, and flaked coconut.
Assembly
- Spread raspberry preserves over the baked crust.
- Pour the coconut mixture over the raspberry layer and spread evenly.
Baking
- Return to oven and bake for an additional 20-25 minutes until the top is golden brown.
- Let cool completely before lifting from the pan and slicing.
Notes
Cool completely for better slicing. Serve with whipped cream or ice cream for added indulgence.