Ingredients
Scale
- ½ cup butter
- 4 ounces cream cheese
- 1¾ cup almond flour
- ¼ cup coconut flour
- ⅓ cup sugar substitute (1:1 sugar ratio)
- 3 eggs
- ½ cup raspberry preserves (sugar-free)
- ½ teaspoon almond extract
- 2½ cups unsweetened flaked coconut
Instructions
- Preheat your oven to 375°F (190°C) and line an 8 x 8-inch baking pan with parchment paper.
- In a mixing bowl, combine almond flour, coconut flour, butter, cream cheese, and sugar substitute until crumbly. Mix in one egg until fully incorporated.
- Press the mixture into the bottom of the prepared baking pan and bake for 15 to 20 minutes until golden brown.
- In another bowl, whisk two eggs, then add the sugar substitute, almond extract, and unsweetened flaked coconut. Mix well.
- Once the crust is baked, spread raspberry preserves over it evenly.
- Pour the coconut mixture over the raspberry layer and spread it out evenly.
- Return to the oven and bake for an additional 20 to 25 minutes until golden brown on top. Allow cooling before cutting into squares.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bar (45g)
- Calories: 180
- Sugar: 2g
- Sodium: 90mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 5g
- Protein: 4g
- Cholesterol: 40mg