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 sugar-free raspberry preserves
- 2½ cups unsweetened flaked coconut
- 2 eggs
Instructions
- Preheat oven to 375°F (190°C). Line an 8 x 8 inch baking pan with parchment paper.
- In a bowl, combine almond flour, coconut flour, butter, cream cheese, and sugar substitute until crumbly. Mix in one egg.
- Press the mixture into the bottom of the pan and bake for 15 to 20 minutes until golden brown.
- In another bowl, whisk two eggs; add sugar substitute, almond extract, and flaked coconut.
- Spread sugar-free raspberry preserves over the baked crust.
- Pour the coconut mixture on top and bake for an additional 20 to 25 minutes.
- 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 (30g)
- Calories: 120
- Sugar: 1g
- Sodium: 100mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 30mg