Description
Delight in these sugar-free raspberry coconut bars that offer a guilt-free indulgence without compromising on flavor. Featuring a crumbly almond and coconut flour crust paired with a luscious sugar-free raspberry preserve layer and a toasted coconut topping, these bars are perfect for those seeking a low-sugar treat that’s both satisfying and wholesome.
Ingredients
Scale
Crust
- 1 cup Almond Flour (substitute with 1/2 cup Coconut Flour or sunflower seed flour for nut-free)
- 1/4 cup Coconut Flour (or extra almond flour if unavailable)
- 1/2 cup Butter (can be replaced with coconut oil for dairy-free)
- 8 oz Cream Cheese (vegan cream cheese as an alternative)
- 1/2 cup Sugar Substitute (erythritol for sugar-free balance)
- 1 large Egg (or flax egg: 1 tbsp ground flaxseed + 2.5 tbsp water for egg-free)
Filling and Topping
- 1/2 cup Sugar-Free Raspberry Preserves (or any preferred sugar-free berry preserve)
- 1 teaspoon Almond Extract (vanilla extract as an alternative)
- 1 cup Unsweetened Flaked Coconut (adjust sugar substitute if using sweetened coconut)
- Additional 1 Egg (for filling mixture)
- Additional 1/2 cup Sugar Substitute (for filling mixture)
Instructions
- Prepare the Oven and Pan: Preheat your oven to 375°F (190°C) and line an 8×8 inch baking pan with parchment paper to ensure easy removal of the bars.
- Make the Crust: In a mixing bowl, combine almond flour, coconut flour, butter, cream cheese, and sugar substitute. Mix together until the mixture becomes crumbly and well integrated.
- Add Egg to Crust: Incorporate one large egg (or flax egg) into the crumbly mixture, stirring until fully combined. Press this crust mixture evenly into the bottom of the prepared pan.
- Bake Crust: Place the pan in the oven and bake the crust for 15-20 minutes, or until it is set and lightly golden.
- Prepare Filling Mixture: While the crust bakes, whisk together an additional egg, sugar substitute, almond extract, and unsweetened flaked coconut in a bowl. This mixture will create the flavorful topping layer.
- Spread Raspberry Preserves: Once the crust is baked, remove from oven and spread the sugar-free raspberry preserves evenly over the crust layer.
- Add Coconut Mixture: Pour the prepared coconut filling mixture over the raspberry preserve layer, spreading it out evenly across the top.
- Final Bake: Return the assembled bars to the oven and bake for another 20-25 minutes, or until the top is golden brown and set.
- Cool and Serve: Allow the bars to cool completely in the pan to set fully before cutting into 20 squares and serving.
Notes
- For a dairy-free version, substitute butter with coconut oil and cream cheese with vegan cream cheese.
- Use erythritol as a sugar substitute to keep the bars sugar-free.
- To make it egg-free, replace eggs with flax eggs (1 tbsp ground flaxseed + 2.5 tbsp water) and allow to sit for 5 minutes before mixing.
- If coconut flour is not available, substitute with extra almond flour but note the texture might vary slightly.
- You can swap almond extract with vanilla extract based on preference.
- Make sure to cool the bars fully before cutting to maintain structural integrity.
- Adjust sugar substitute if using sweetened flaked coconut to maintain sugar-free status.
