Description

These Sugar-Free Raspberry Coconut Bars are a delicious and guilt-free treat, perfect for those seeking a low-sugar dessert option. Made with almond and coconut flours, sugar substitute, and luscious raspberry preserves, these bars combine a crumbly nutty crust with a sweet and tangy raspberry layer topped with a rich coconut mixture. Ideal for snack time or dessert, they are dairy-free, gluten-free, and can be adapted for vegan diets.

Ingredients

Scale

Crust Ingredients

1 cup Almond Flour (substitute with 1/2 cup Coconut Flour or Sunflower Seed Flour for nut-free)
1/4 cup Coconut Flour (if unavailable, use extra almond flour)
1/2 cup Butter (can be replaced with coconut oil for dairy-free)
8 oz Cream Cheese (consider using vegan cream cheese)
1/2 cup Sugar Substitute (erythritol recommended for sugar-free)
1 large Egg (or 1 flax egg: 1 tbsp ground flaxseed + 2.5 tbsp water for egg-free)

Filling and Topping

1/2 cup Raspberry Preserves (sugar-free, can swap with any preferred sugar-free berry preserve)
1 teaspoon Almond Extract (vanilla extract can be used instead)
1 cup Unsweetened Flaked Coconut
Additional 1 large Egg
Additional Sugar Substitute as needed (used in the coconut mixture)

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Instructions

Preheat Oven and Prepare Pan: Preheat your oven to 375°F (190°C). Line an 8×8 inch baking pan with parchment paper to prevent sticking and for easy removal of bars.
Make the Crust Mixture: In a mixing bowl, combine the almond flour, coconut flour, butter, cream cheese, and 1/2 cup sugar substitute. Mix these ingredients together until the texture becomes crumbly.
Add Egg to Crust: Incorporate 1 large egg into the crumbly mixture and mix thoroughly until fully combined and the dough holds together.
Bake the Crust: Press the crumbly dough evenly into the bottom of the prepared baking pan. Bake in the preheated oven for 15-20 minutes or until the crust is set and lightly golden.
Prepare Coconut Mixture: While the crust is baking, whisk together the remaining egg, additional sugar substitute as needed, almond extract, and unsweetened flaked coconut in a separate bowl until well blended.
Spread Raspberry Preserves: Once the crust is baked, evenly spread 1/2 cup of sugar-free raspberry preserves over the warm crust to create a flavorful layer.
Add Coconut Topping: Pour the coconut mixture over the raspberry layer and spread it evenly to cover the entire surface.
Bake the Bars: Return the pan to the oven and bake for an additional 20-25 minutes, or until the top is golden brown and set.
Cool and Serve: Allow the bars to cool completely in the pan before cutting into 20 equal squares for serving. This cooling step helps the bars to firm up and slice cleanly.

Notes

To make these bars dairy-free, substitute butter with coconut oil and use vegan cream cheese.
For an egg-free version, replace eggs with flax eggs (1 tbsp ground flaxseed mixed with 2.5 tbsp water per egg).
If substituting almond flour with coconut flour, use half the amount because coconut flour absorbs more moisture.
Using erythritol as the sugar substitute keeps these bars sugar-free and suitable for diabetic-friendly diets.
Ensure the raspberry preserves are sugar-free to maintain the low-sugar profile of the bars.
Store leftovers in an airtight container in the refrigerator for up to 1 week.