Ingredients
✓ ½ cup butter
✓ 4 ounces cream cheese
✓ 1¾ cups almond flour
✓ ¼ cup coconut flour
✓ ⅓ cup sugar substitute
✓ 1 large egg
✓ ½ cup raspberry preserves
✓ 2 large eggs
✓ 1 cup sugar substitute
✓ ½ teaspoon almond extract
✓ 2½ cups unsweetened flaked coconut
Instructions
✓ Preheat oven to 350°F (175°C) and line a 9×13‑inch pan with parchment paper
✓ Combine butter, cream cheese, almond flour, coconut flour, sugar substitute, and one egg in a bowl and mix until dough forms
✓ Press dough into pan and bake for 12‑15 minutes until light golden brown
✓ Whisk two eggs, sugar substitute, and almond extract in a separate bowl
✓ Stir in shredded coconut until evenly coated
✓ Remove crust, spread coconut mixture over it, and bake for 10‑12 minutes until edges are lightly toasted
✓ Cool crust for 10 minutes, then spread raspberry preserves and swirl gently
✓ Cool completely, lift from pan, and cut into twelve bars
✓ Serve at room temperature or chilled
Notes
Allow bars to cool completely before cutting; store in an airtight container for up to three days or freeze for longer storage.
- Prep Time: 15
- Cook Time: 27
- Category: Dessert
- Cuisine: American
Nutrition
- Calories: 350
- Sugar: 8
- Sodium: 400
- Fat: 12
- Carbohydrates: 45
- Fiber: 5
- Protein: 15