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–+ servings
Square closeup image of coconut squares stacked on a white plate.

Raspberry Coconut Bars Recipe

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!
4.79 from 28 votes
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Author Kori Butler
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Course Desserts
Cuisine American
Servings 20 bars
Calories 130 kcal

Ingredients
  

Crust

  • ½ cup butter
  • 4 ounces cream cheese
  • 1¾ cup almond flour
  • ¼ cup coconut flour
  • ⅓ cup sugar substitute (1:1 sugar ratio)
  • 1 egg

Filling

  • ½ cup raspberry preserves (sugar-free)
  • 2 eggs
  • 1 cup sugar substitute with a 1:1 sugar ratio
  • ½ teaspoon almond extract
  • 2½ cups unsweetened flaked coconut

Instructions
 

  • Preheat oven to 375 degrees F. Line an 8 x 8" square baking pan with parchment paper, leaving an inch or more to hang over the edge for handles.
  • Mix flour, butter, cream cheese and sugar in a bowl using a pastry cutter until mixture is crumbly. Alternatively, you can use a food processor and pulse ingredients until crumbly. Add egg and process a few times until egg is incorporated.
    Making the raspberry coconut bar crust in a food processor.
  • Press the crust mixture into the bottom of the pan. Bake 375 degrees F for 15 to 20 minutes or until golden brown.
    Pressing the coconut raspberry bar crust into the bottom of a square metal pan.
  • Meanwhile, add eggs to a medium-sized mixing bowl and beat with a whisk. Add sugar, almond extract, and coconut flakes to the bowl. Stir until incorporated.
    Mixing the raspberry coconut bars coconut topping in a clear glass bowl.
  • Remove crust from oven and spread raspberry filling evenly over crust.
    Spreading the raspberry preserves over the coconut squares crust.
  • Top with the egg and coconut filling, spreading evenly over the crust and raspberry layer.
    Spreading the coconut square topping over the raspberry preserves.
  • Bake for 20 to 25 minutes or until the top is golden brown. Allow bars to cool completely then remove from pan and cut into 20 squares.
    Baked and cut coconut raspberry bars on parchment paper.

Video

Nutrition

Serving: 20barsCalories: 130kcalCarbohydrates: 14.4gProtein: 2.3gFat: 10.7gCholesterol: 30.8mgSodium: 12.4mgFiber: 12.1gSugar: 1.2g
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