Description
These Sugar-Free Raspberry Coconut Bars offer a guilt-free indulgence, combining a buttery almond and coconut flour crust with a luscious layer of sugar-free raspberry preserves and a coconut-flavored topping. Perfect for anyone seeking a low-sugar, delicious treat that’s easy to make and satisfying.
Ingredients
Scale
Crust Ingredients
- 1 cup Almond Flour (or substitute with 1/2 cup Coconut Flour or Sunflower Seed Flour for nut-free)
- 1/4 cup Coconut Flour (if unavailable, use extra almond flour)
- 1/2 cup Butter (can be replaced with coconut oil for dairy-free)
- 8 oz Cream Cheese (consider using vegan cream cheese for dairy-free)
- 1/2 cup Sugar Substitute (erythritol recommended for sugar-free balance)
- 1 large Egg (or flax egg: 1 tbsp ground flaxseed + 2.5 tbsp water for egg-free)
Filling Ingredients
- 1/2 cup Sugar-Free Raspberry Preserves (can swap with 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 Sugar Substitute (amount same as crust for filling—a balanced sweetness)
Instructions
- Prepare the oven and pan: Preheat your oven to 375°F (190°C). Line an 8×8 inch baking pan with parchment paper to prevent sticking and for easy removal of bars.
- Make the crust mixture: In a mixing bowl, combine the almond flour, coconut flour, butter, cream cheese, and sugar substitute. Mix together until the mixture becomes crumbly.
- Add the egg to crust: Incorporate the egg into the crumbly mixture, stirring thoroughly until fully combined and a dough forms.
- Bake the crust: Press this dough evenly into the bottom of the prepared baking pan. Bake for 15-20 minutes until set and lightly golden.
- Prepare the filling mixture: While the crust is baking, whisk together the additional egg, sugar substitute, almond extract, and unsweetened flaked coconut in a separate bowl until well combined.
- Layer the raspberry preserves: Once the crust is baked, evenly spread the sugar-free raspberry preserves over the warm crust, creating a uniform layer.
- Add the coconut topping: Pour the prepared coconut mixture over the raspberry preserves, spreading it evenly across the surface.
- Bake the assembled bars: Return the pan to the oven and bake for an additional 20-25 minutes until the topping is golden brown and cooked through.
- Cool and serve: Remove from oven and allow the bars to cool completely in the pan before cutting into 20 squares for serving.
Notes
- For a dairy-free version, substitute butter with coconut oil and cream cheese with vegan cream cheese.
- To make these bars egg-free, replace each egg with a flax egg (1 tbsp ground flaxseed mixed with 2.5 tbsp water, let sit to thicken).
- Adjust sweetener quantity if using sweetened coconut flakes to maintain sugar-free balance.
- Sunflower seed flour is a good nut-free alternative to almond flour but may alter texture slightly.
- Make sure to cool bars completely before slicing for clean edges.
