Raspberry Coconut Bars Recipe
These Raspberry Coconut Bars feature a buttery almond and coconut flour crust layered with sugar-free raspberry preserves and a rich coconut-egg topping. Perfectly golden and chewy, they make a delicious low-carb dessert or snack with a tropical twist.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 20 bars 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Diabetic, Gluten Free
Ingredients
Scale
Crust:
- ½ cup butter
- 4 ounces cream cheese
- 1¾ cup almond flour
- ¼ cup coconut flour
- ⅓ cup sugar substitute (1:1 sugar ratio)
- 1 egg
Filling and Topping:
- ½ cup raspberry preserves (sugar-free)
- 2 eggs
- 1 cup sugar substitute (1:1 sugar ratio)
- ½ teaspoon almond extract
- 2½ cups unsweetened flaked coconut
Instructions
- Preheat Oven: Preheat oven to 375 degrees F. Line an 8 x 8″ square baking pan with parchment paper, leaving an inch or more overhang on the edges for easy removal of the bars.
- Prepare Crust Mixture: In a bowl, mix almond flour, coconut flour, butter, cream cheese, and sugar substitute using a pastry cutter until the mixture is crumbly. Alternatively, pulse these ingredients in a food processor for the same crumbly texture. Add 1 egg and process or mix until incorporated.
- Bake Crust: Press the crust mixture evenly into the bottom of the prepared pan. Bake at 375 degrees F for 15 to 20 minutes or until the crust turns golden brown.
- Mix Topping: While the crust bakes, whisk 2 eggs in a medium bowl. Add sugar substitute, almond extract, and unsweetened flaked coconut, stirring until all ingredients are well combined.
- Add Raspberry Layer: Once the crust is baked, remove it from the oven and evenly spread the sugar-free raspberry preserves over the crust layer.
- Top with Coconut Mixture: Evenly spread the coconut-egg topping over the raspberry layer on the crust.
- Bake Bars: Return the pan to the oven and bake for 20 to 25 minutes or until the top is golden brown and set.
- Cool and Cut: Allow the bars to cool completely in the pan. Once cool, lift bars out using the parchment overhang and cut into 20 squares for serving.
Notes
- Using sugar-free raspberry preserves and sugar substitutes keeps these bars low in sugar and suitable for diabetic-friendly diets.
- Make sure to cool the bars completely before slicing to maintain firm texture.
- Parchment paper overhang helps to easily remove bars from the baking pan without breaking.
- Almond flour and coconut flour provide gluten-free options for the crust.
- Store bars in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness.
Keywords: Raspberry Coconut Bars, gluten-free dessert, low sugar bars, diabetic-friendly dessert, coconut almond crust, sugar-free raspberry preserves
Find it online: https://yumwithmia.com/raspberry-coconut-bars-recipe/
