Raspberry Coconut Bars Recipe

Introduction

These Raspberry Coconut Bars combine a buttery, crumbly almond crust with a sweet raspberry layer and a toasted coconut topping. They are perfect for a light dessert or a flavorful snack anyone will enjoy.

Ingredients

• 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 (for crust)
• ½ cup raspberry preserves (sugar-free)
• 2 eggs (for topping)
• 1 cup sugar substitute (1:1 sugar ratio)
• ½ teaspoon almond extract
• 2½ cups unsweetened flaked coconut

Instructions

1. Step 1: Preheat your oven to 375 degrees F. Line an 8 x 8 inch square baking pan with parchment paper, leaving an overhang on the sides to help lift the bars out easily later.
2. Step 2: In a bowl, combine the almond flour, coconut flour, butter, cream cheese, and ⅓ cup sugar substitute. Use a pastry cutter or food processor to mix until the mixture is crumbly. Add 1 egg and incorporate it until just combined.
3. Step 3: Press the crust mixture evenly into the bottom of the prepared pan. Bake for 15 to 20 minutes or until golden brown. Remove from the oven and set aside.
4. Step 4: In a medium bowl, beat the 2 eggs with a whisk. Stir in 1 cup sugar substitute, almond extract, and flaked coconut until well combined.
5. Step 5: Spread the raspberry preserves evenly over the warm crust.
6. Step 6: Pour the coconut and egg mixture over the raspberry layer, spreading it evenly.
7. Step 7: Return the pan to the oven and bake for 20 to 25 minutes, until the top is golden and set. Allow the bars to cool completely before lifting them out of the pan and cutting into 20 squares.

Tips & Variations

• For a classic sweet touch, substitute sugar substitute with regular sugar in equal amounts.
• Feel free to use your favorite preserves instead of raspberry for a different flavor.
• Toast the coconut flakes lightly before adding them for a deeper coconut flavor.
• If you don’t have almond extract, vanilla extract works well as a substitute.

Storage

Store the bars in an airtight container at room temperature for up to 3 days or refrigerate for up to a week. To enjoy warm bars, gently reheat in the microwave for 10 to 15 seconds.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of flour instead of almond and coconut flour?

This recipe relies on almond and coconut flour for texture and flavor. Using all-purpose flour will change the consistency and may require adjustments to other ingredients.

Are these bars suitable for a gluten-free diet?

Yes, since this recipe uses almond and coconut flours, it is naturally gluten-free. Just be sure your sugar substitute and preserves are also gluten-free.

Raspberry Coconut Bars Recipe

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★★★★★

4.5 from 131 reviews

These Raspberry Coconut Bars are a delicious low-carb dessert combining a crumbly almond and coconut flour crust with a sweet sugar-free raspberry layer and a rich coconut topping. Perfect for a gluten-free and diabetic-friendly treat that’s both satisfying and flavorful.

• Author: Amaya
• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Total Time: 55 minutes
• Yield: 20 bars 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Diabetic

Ingredients

Scale 1x2x3x

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

1. Preheat and Prepare Pan: Preheat your oven to 375°F (190°C). Line an 8 x 8-inch square baking pan with parchment paper, ensuring you leave enough overhang on the sides for easy removal of the bars later.
2. Make the Crust Mixture: In a bowl, combine the almond flour, coconut flour, butter, cream cheese, and sugar substitute. Using a pastry cutter or a food processor, mix until the texture is crumbly. Add the egg and blend briefly until the egg is fully incorporated into the mixture.
3. Press and Bake Crust: Press this crumbly crust mixture firmly into the bottom of your prepared baking pan. Bake in the preheated oven for 15 to 20 minutes, or until the crust turns a golden brown color.
4. Prepare Coconut Filling: While the crust is baking, whisk the two eggs in a medium bowl. Add the sugar substitute, almond extract, and unsweetened flaked coconut, stirring everything together until well combined.
5. Layer Raspberry Preserves: Remove the baked crust from the oven and evenly spread the sugar-free raspberry preserves over the top of the crust layer.
6. Add Coconut Topping: Spread the coconut and egg mixture evenly over the raspberry preserves layer to cover it completely.
7. Bake Final Bars: Return the pan to the oven and bake for another 20 to 25 minutes, or until the top is golden brown and set.
8. Cool and Cut: Allow the bars to cool completely in the pan. Once cooled, lift them out using the parchment paper overhang and cut into 20 equal squares for serving.

Notes

• Use sugar-free raspberry preserves to keep these bars diabetic-friendly and low in sugar.
• The crust mixture can be made using a food processor for quicker preparation.
• Ensure bars are completely cool before cutting to maintain clean edges.
• Storage: Store bars in an airtight container in the refrigerator for up to 5 days.
• These bars are naturally gluten-free due to the almond and coconut flours.

Keywords: raspberry bars, coconut bars, low carb dessert, diabetic dessert, gluten-free dessert, almond flour bars, sugar-free raspberry bars