Description
Delicious raspberry coconut bars with a tender almond-coconut crust, jammy raspberry filling, and a chewy coconut topping, perfect for parties and potlucks.
Ingredients
- ½ cup butter, cold and cubed
- 4 ounces cream cheese, cold
- 1¾ cups almond flour
- ¼ cup coconut flour
- ⅓ cup sugar substitute (1:1 sugar ratio) for the crust
- 1 egg (for the crust)
- ½ cup raspberry preserves (sugar-free)
- 2 eggs (for the coconut topping)
- 1 cup sugar substitute (1:1 sugar ratio) for the coconut topping
- ½ teaspoon almond extract
- 2½ cups unsweetened flaked coconut
Instructions
- Preheat the oven to 375°F and line an 8 x 8-inch square pan with parchment paper.
- In a large bowl, combine the almond flour and coconut flour, then add the cold butter, cream cheese, and sugar substitute. Mix until crumbly.
- Add the egg to the mixture and stir until it holds together. Press evenly into the bottom of the pan and bake for 15-20 minutes until golden.
- While the crust bakes, whisk the 2 eggs, then add the sugar substitute, almond extract, and flaked coconut. Stir until combined.
- Spread raspberry preserves over the warm crust, then spoon the coconut mixture on top and spread evenly.
- Return the pan to the oven and bake for 20-25 minutes until the top is golden brown. Cool completely before cutting into squares.
Notes
Use cold ingredients for a flaky crust. For different flavors, swap the raspberry preserves or add macadamia nuts to the topping.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American