Go Back

Raspberry Coconut Bars

These Raspberry Coconut Bars combine a tender almond flour crust with a sweet raspberry jam layer and a chewy coconut topping for a quick, delightful treat that's perfect for busy families.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Servings: 20 pieces
Course: Dessert, Snack
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

For the crust
  • ½ cup butter Use full-fat for best flavor.
  • 4 ounces cream cheese Full-fat recommended.
  • 1¾ cups almond flour Ensure it is fresh for better texture.
  • ¼ cup coconut flour
  • ⅓ cup sugar substitute 1:1 sugar ratio recommended.
  • 1 large egg
For the filling
  • ½ cup sugar-free raspberry preserves Adjust thickness if necessary.
  • 2 large eggs
  • 1 cup sugar substitute 1:1 sugar ratio.
  • ½ teaspoon almond extract
  • 2½ cups unsweetened flaked coconut

Method
 

Preparation
  1. Preheat the oven to 375°F. Line an 8 x 8-inch square baking pan with parchment paper, leaving an inch or more to hang over the edge for handles.
  2. In a bowl, mix almond flour, coconut flour, butter, cream cheese, and the sugar substitute using a pastry cutter until the mixture is crumbly. Alternatively, use a food processor to pulse until crumbly.
  3. Add the egg and process a few times until the egg is incorporated.
  4. Press the crust mixture evenly into the bottom of the pan and bake for 15 to 20 minutes until golden brown.
Filling Preparation
  1. In a medium-sized mixing bowl, beat the eggs with a whisk. Add the sugar substitute, almond extract, and coconut flakes, stirring until incorporated.
  2. Once the crust has cooled slightly, spread the raspberry preserves evenly over the crust.
  3. Pour the coconut-egg mixture on top and spread evenly over the jam layer.
  4. Bake for 20 to 25 minutes or until the top is golden brown.
Cooling and Serving
  1. Allow the bars to cool completely before lifting them from the pan to cut into squares.

Notes

Serve at room temperature. Dust with powdered sugar or garnish with fresh raspberries for presentation. Store in an airtight container for up to two days at room temperature, or refrigerate for up to a week. For longer storage, freeze for up to three months.