Sunday, March 6, 2022

Low Carb Raspberry Coconut bars

Recipe adapted from here


  • 1/2 cup butter
  • 4 oz cream cheese
  • 1 3/4 cup almond flour
  • 1/4 cup coconut four 
  • 1/3 cup sugar substitute
  • 1 egg
  • 1/2 cup sugar-free raspberry preserves (for test purposes I used Smucker's Sugar-Free Red Raspberry Preserves)
  • 2 eggs
  • 1 cup sugar substitute 
  • 1/2 teaspoon almond extract
  • 2 1/2 cups unsweetened coconut flakes
  • Preheat oven to 375 degrees F. Line an 8c8 square baking pan with parchment paper, leaving an inch or more to hang over the edge for handles.
  • Mix flour, butter, cream cheese, and sugar in a bowl until mixture is crumbly. Alternatively, you can use a food processor and pulse ingredients until crumbly. Add egg and process a few times until egg is incorporated. 
  • Press crust mixture into the bottom of the pan. Bake 375 degrees F for 15 to 20 minutes or until golden brown. 
  • Meanwhile, add eggs to a medium-sized mixing bowl and beat with a whisk. Add sugar, almond extract, and coconut flakes to the bowl. Stir until incorporated.
  • Remove crust from oven and spread raspberry filling evenly over crust. Top with the egg and coconut filling, spreading evenly over the raspberry layer. 
  • Bake for 20 to 25 minutes or until the top is golden brown. Allow bars to cool completely then remove from pan and cut into 20 squares.
These freeze well - place parchment or wax  paper between layers in freezer safe container and remove desired serving and let defrost before serving. 

Bon Appetite 

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