Ingredients
Scale
- ½ cup butter
- 4 ounces cream cheese
- 1¾ cup almond flour
- ¼ cup coconut flour
- ⅓ cup sugar substitute (1:1 ratio)
- ½ cup raspberry preserves (sugar-free)
- 2 eggs
- ½ teaspoon almond extract
- 2½ cups unsweetened flaked coconut
Instructions
- Preheat your oven to 375 degrees F 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. Use a pastry cutter or food processor until crumbly. Add one egg; mix briefly until incorporated.
- Press the mixture into the bottom of the baking pan and bake for about 15 to 20 minutes until golden brown.
- While the crust bakes, whisk together two eggs in another bowl. Add sugar substitute, almond extract, and coconut flakes; stir until well combined.
- Once the crust is baked, spread raspberry preserves evenly over it, then pour the coconut filling on top.
- Bake for an additional 20 to 25 minutes until the top is golden brown. Allow to cool completely before cutting into squares.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bar (50g)
- Calories: 150
- Sugar: 2g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 35mg