Description
These Sugar-Free Raspberry Coconut Bars offer a guilt-free indulgence combining a crumbly almond and coconut flour crust layered with a tangy sugar-free raspberry preserve and a rich coconut topping. Perfect for those seeking a low-sugar treat that’s both satisfying and delicious, these bars balance nutty, fruity, and creamy flavors in every bite.
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 replace with coconut oil for dairy-free)
- 8 oz Cream Cheese (vegan cream cheese can be used as alternative)
- 1/2 cup Sugar Substitute (erythritol recommended for sugar-free)
- 1 large Egg (for egg-free, use 1 tbsp ground flaxseed mixed with 2.5 tbsp water as a flax egg)
Filling and Topping
- 1/2 cup Raspberry Preserves (sugar-free, can substitute with any sugar-free berry preserve)
- 1 tsp Almond Extract (vanilla extract can be used instead)
- 1 cup Unsweetened Flaked Coconut (reduce sugar substitute if using sweetened coconut)
- 1 Egg
- Additional 1/2 cup Sugar Substitute (for coconut topping mixture)
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) and line an 8×8 inch baking pan with parchment paper for easy removal and cleanup.
- Prepare Crust Mixture: In a mixing bowl, combine almond flour, coconut flour, butter, cream cheese, and sugar substitute. Mix until the consistency becomes crumbly, indicating proper blending.
- Add Egg: Incorporate the egg (or flax egg alternative) into the crumbly mixture and stir until fully combined to form a cohesive crust dough.
- Bake Crust: Press the crust mixture evenly into the bottom of the prepared baking pan. Bake in the preheated oven for 15-20 minutes until set and slightly golden.
- Make Filling: While the crust bakes, whisk together the egg, sugar substitute, almond extract, and unsweetened flaked coconut in a separate bowl until evenly combined.
- Layer Raspberry Preserves: Once the crust is baked, evenly spread the sugar-free raspberry preserves over the warm crust, creating a flavorful fruit layer.
- Add Coconut Mixture: Pour the coconut mixture over the raspberry preserve layer and spread it evenly for uniform baking.
- Bake Bars: Return the pan to the oven and bake for an additional 20-25 minutes until the coconut topping turns a golden brown and is set.
- Cool and Serve: Allow the bars to cool completely in the pan to firm up before cutting into 20 square servings for best texture and serving ease.
Notes
- To make the recipe dairy-free, substitute butter with coconut oil and use vegan cream cheese.
- For an egg-free version, replace the egg with a flax egg made by mixing 1 tbsp ground flaxseed with 2.5 tbsp water.
- Adjust sugar substitute amount based on the sweetness of the coconut flakes used (reduce if sweetened).
- Use sugar-free raspberry preserves or other berry preserves to keep it low sugar.
- This recipe yields 20 bars, making it ideal for parties or meal prepping snacks.
