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. Line an 8 x 8-inch baking pan with parchment paper.
- In a mixing bowl, combine almond flour, coconut flour, butter, and cream cheese until crumbly. Beat in one egg until mixed well.
- Press the crust mixture into the bottom of the prepared pan and bake for 15-20 minutes or until golden brown.
- While the crust bakes, mix eggs, sugar substitute, almond extract, and coconut in another bowl.
- Spread raspberry preserves over the baked crust before pouring the coconut mixture on top.
- Bake for an additional 20-25 minutes or until golden brown on top.
- Allow to cool completely before lifting out using parchment paper handles and cutting into squares.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 180
- Sugar: 2g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 40mg