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Raspberry Coconut Bars

Bright raspberry and toasty coconut combined in a buttery crust for a nostalgic yet modern dessert.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 20 squares
Course: Dessert, Snack
Cuisine: American, Tropical
Calories: 150
Ingredients Method Notes

Ingredients
  

Crust
  • 1/2 cup butter Room temperature
  • 4 ounces cream cheese Room temperature
  • 1 3/4 cups almond flour
  • 1/3 cup sugar substitute 1:1 sugar ratio
  • 1 each egg
Filling
  • 1/2 cup raspberry preserves Sugar free
  • 2 each eggs
  • 1 cup sugar substitute 1:1 sugar ratio
  • 1/2 teaspoon almond extract
  • 2 1/2 cups unsweetened flaked coconut

Method
 

Preparation
  1. Preheat oven to 375 degrees F. Line an 8 x 8 inch square baking pan with parchment paper.
  2. Mix almond flour, butter, cream cheese, and sugar substitute using a pastry cutter until crumbly; then mix in 1 egg.
  3. Press crust mixture into the bottom of the pan and bake for 15 to 20 minutes until golden brown.
Filling
  1. In a bowl, beat 2 eggs and mix with sugar substitute, almond extract, and coconut flakes.
  2. Spread raspberry preserves over the crust, then pour egg and coconut mixture on top.
  3. Bake for another 20 to 25 minutes until the top is golden brown.
Serving
  1. Allow to cool, then cut into 20 squares.
  2. Serve slightly warm or at room temperature, optionally skewered with a pick and sprinkled with flaky sea salt.

Notes

For optimal storage, keep in an airtight container for up to 2 days at room temperature, or refrigerate for up to 7 days. For freezing, wrap individual squares tightly and store in a freezer bag for up to 2 months.