Raspberry Coconut Bars Recipe
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.
- 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
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 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.
- 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.
- 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.
- 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.
- 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.
- Add Coconut Topping: Spread the coconut and egg mixture evenly over the raspberry preserves layer to cover it completely.
- 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.
- 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
Find it online: https://amayaharis.com/raspberry-coconut-bars-recipe/
