Keto Coconut Squares
Indulge in these moist and flavorful Raspberry Coconut Bars—a sugar-free, gluten-free, low-carb, and keto-friendly dessert. Layered with a buttery crust, tangy raspberry filling, and topped with a sweet coconut topping, these bars are a guilt-free treat that the whole family will love.
- Prep Time: 15 minutes
- Cook Time: 35–45 minutes
- Total Time: 50–60 minutes
- Yield: 20 squares
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Ingredients
- For the crust:
- ½ cup almond flour
- ¼ cup coconut flour
- ¼ cup butter, softened
- 2 oz cream cheese, softened
- ¼ cup sugar substitute (e.g., erythritol or monk fruit)
- 1 large egg
- For the raspberry filling:
- ½ cup sugar-free raspberry preserves (e.g., Smucker’s Sugar-Free Red Raspberry Preserves)
- For the coconut topping:
- 2 large eggs
- ½ cup sugar substitute
- 1 tsp almond extract
- 1½ cups unsweetened shredded coconut
Instructions
- Preheat oven to 375°F (190°C). Line an 8×8-inch baking pan with parchment paper, leaving some overhang for easy removal.
- In a bowl, combine almond flour, coconut flour, butter, cream cheese, and sugar substitute. Use a pastry cutter or food processor to mix until crumbly. Add the egg and process until incorporated.
- Press crust evenly into the pan. Bake for 15-20 minutes until golden.
- While crust bakes, prepare the topping: beat eggs, sugar substitute, almond extract, and shredded coconut until combined.
- Remove crust from oven, spread raspberry preserves evenly over crust.
- Spread coconut mixture evenly over raspberry layer.
- Bake an additional 20-25 minutes until top is golden brown.
- Cool completely before removing from pan. Cut into 20 squares.
Notes
- Try other sugar-free preserves like strawberry or apricot for variety.
- Fully cool bars before slicing for best results.
- Store leftovers in an airtight container in the fridge up to one week.
Find it online: https://yumfamilyrecipes.com/keto-coconut-squares/
