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Raspberry Coconut Bars

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Delicious shortbread-like bars with a buttery almond flour base, a tart raspberry preserve layer, and a chewy toasted coconut topping.

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

  1. Preheat the oven to 375°F. Line an 8 x 8-inch square pan with parchment paper.
  2. In a mixing bowl, stir together the almond flour and coconut flour. Add cold butter, cream cheese, and sugar substitute; mix until crumbly.
  3. Add the egg and mix until dough holds together. Press evenly into the bottom of the pan.
  4. Bake for 15–20 minutes until light golden and set.
  5. Whisk 2 eggs in a bowl, then add sugar substitute, almond extract, and coconut. Stir until combined.
  6. Spread raspberry preserves on the crust, then add the coconut topping evenly.
  7. Bake for another 20–25 minutes until the topping is golden and set. Allow to cool completely before cutting into squares.

Notes

Swap butter for coconut oil for a dairy-free version. You can also use regular sugar instead of sugar substitute.

Find it online: https://www.wholesomeeasy.com/raspberry-coconut-bars/