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Raspberry Coconut Bars Recipe

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You’ll love these moist and tasty dessert bars! Layered with a buttery crust, raspberry filling, and topped with a sweet coconut topping. The perfect guilt-free sweet treat! These cookie bars are sugar free, gluten-free, low carb, and keto. Enjoy!

Ingredients

Scale

For the Crust:

  • ½ cup butter (cold, cubed)

  • 4 oz full-fat cream cheese (softened)

  • 1¾ cups almond flour (superfine)

  • ¼ cup coconut flour

  • ⅓ cup golden monk fruit sweetener (or Swerve)

  • 1 egg (room temp)

For the Filling:

  • ½ cup sugar-free raspberry preserves (approx. 2g net carbs per tbsp)

  • 2 eggs (whisked)

  • 1 cup allulose (or monk fruit blend)

  • ½ tsp almond extract

    • 2½ cups unsweetened flaked coconut (toast half for flavor boost)

Instructions

  1. Preheat Oven:
    Set oven to 350°F (175°C). Line a 9×13” baking pan with parchment paper, leaving overhang on the sides for easy lifting.

  2. Make the Crust:
    In a food processor, pulse cold butter, cream cheese, almond flour, coconut flour, and sweetener until crumbly. Add the egg and pulse until dough forms.
    Press the mixture into the pan in an even layer. Bake for 12 minutes until lightly golden. Cool for 10 minutes.

  3. Prepare the Filling:
    In a bowl, whisk together raspberry preserves, eggs, sweetener, and almond extract until smooth. Warm the preserves slightly for easier mixing if needed.

  4. Assemble:
    Pour the raspberry filling over the cooled crust. Sprinkle the flaked coconut evenly on top, pressing lightly with your palms.

  5. Bake Again:
    Return to oven and bake for 22–25 minutes, or until the coconut is golden brown. Rotate the pan halfway through if needed.

  6. Cool Completely:
    Let bars cool in the pan for at least 2 hours (or chill in fridge). Lift out with parchment, slice into 20 bars with a hot knife.

Nutrition

Find it online: https://ketospoonful.com/raspberry-coconut-bars-recipe/