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°F (190°C) and line an 8 x 8-inch baking pan with parchment paper.
- In a mixing bowl or food processor, combine almond flour, coconut flour, butter, cream cheese, and sugar substitute until crumbly. Add one egg and mix until fully combined.
- Press the mixture into the prepared baking pan and bake for 15-20 minutes until golden brown.
- While the crust bakes, whisk together two eggs in a separate bowl and add sugar substitute, almond extract, and flaked coconut; mix well.
- Once the crust is baked, spread raspberry preserves over it and pour the egg-coconut mixture on top.
- Bake again for another 20-25 minutes until 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 (40g)
- Calories: 160
- Sugar: 2g
- Sodium: 85mg
- Fat: 13g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 35mg