Description
Low carb and gluten free coconut squares with a raspberry layer, perfect for a sweet treat without the sugar crash.
Ingredients
For the coconut base and topping
- 2 cups Unsweetened shredded coconut (Make sure it’s unsweetened.)
- 1 cup Almond flour (Use fine blanched almond flour.)
- 1/2 cup Powdered keto sweetener (Monk fruit or erythritol blend works well.)
- 1 teaspoon Baking powder
- 1/4 teaspoon Salt (Pinch of salt enhances flavors.)
- 2 Eggs
- 1/2 cup Melted butter or coconut oil (Coconut oil enhances coconut flavor.)
- 1 teaspoon Vanilla extract
For the raspberry filling
- 2 cups Raspberries (Fresh or frozen.)
- 2 tablespoons Chia seeds (To thicken without starch.)
- 1/4 cup Sweetener to taste
- 1 tablespoon Lemon juice (Optional but recommended for brightness.)
Instructions
Preparation
- Line an 8×8 pan with parchment paper, leaving an overhang.
- In a bowl, mix shredded coconut, almond flour, powdered sweetener, baking powder, and salt.
- In a separate bowl, whisk eggs, melted butter or coconut oil, and vanilla. Stir the wet mixture into the dry until it forms a thick dough.
- Press about two thirds of the mixture into the pan and bake until edges are lightly golden.
- In a small saucepan, warm the raspberries until they break down. Stir in chia seeds, sweetener, and lemon juice. Let it sit to thicken.
Assembly
- Spread the raspberry filling over the baked coconut base.
- Crumble the remaining coconut mixture over the top.
Baking
- Bake until the top is lightly golden. Allow to cool completely, then chill before slicing.
Notes
Chill before slicing for clean cuts. Do not skip the salt as it enhances flavors. Use parchment paper for easy removal from the pan.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert, Snack
- Cuisine: American, Keto