Description
Delicious, chewy bars with a buttery crust, a tart raspberry layer, and a coconut topping, perfect for potlucks and brunch.
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. Line an 8×8-inch pan with parchment paper.
- Whisk together almond flour and coconut flour. Add cold butter, cream cheese, and sugar substitute; mix until crumbly.
- Add one egg and stir until the dough holds together. Press evenly into the prepared pan.
- Bake for 15-20 minutes, until lightly golden and set. Remove from oven.
- In a bowl, whisk two eggs, sugar substitute, and almond extract. Fold in unsweetened flaked coconut.
- Spread raspberry preserves over the warm crust. Spoon the coconut mixture over the jam and spread gently.
- Return to the oven and bake for 20-25 minutes, until the coconut topping is golden.
- Cool completely in the pan for at least 1 hour before slicing into squares.
Notes
Almond flour gives structure; coconut flour is very absorbent. If swapping flours, adjust wet ingredients accordingly.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American