Description
Delicious Raspberry Coconut Squares that are Keto and Low Carb friendly.
Ingredients
Scale
- 1 ½ cups unsweetened shredded coconut
- 1 cup almond flour
- ½ cup erythritol or your preferred low-carb sweetener
- ½ teaspoon baking powder
- ¼ teaspoon salt
- ½ cup unsalted butter, melted
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup fresh or frozen raspberries
Instructions
- Preheat your oven to 350°F (175°C).
- Grease an 8×8-inch baking dish or line it with parchment paper for easy removal.
- In a large mixing bowl, combine the shredded coconut, almond flour, erythritol, baking powder, and salt. Mix well.
- In another bowl, whisk together the melted butter, eggs, and vanilla extract until fully combined.
- Pour the wet ingredients into the dry ingredients and stir until just combined.
- Gently fold in the raspberries, being careful not to crush them too much.
- Spread the mixture evenly in the prepared baking dish.
- Bake for 25-30 minutes or until the edges are golden brown and a toothpick inserted in the center comes out clean.
- Allow the squares to cool in the pan for about 10 minutes, then transfer to a wire rack to cool completely before cutting into squares.
Notes
- This recipe makes 16 squares.
- For added flavor, consider drizzling a bit of sugar-free chocolate over the cooled squares.
- You can substitute the raspberries with blueberries or chopped strawberries for a different fruity twist.
- If you prefer a creamier texture, top the squares with a dollop of whipped coconut cream before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Keto
Nutrition
- Serving Size: 1 square
- Calories: 150
- Sugar: 0g
- Sodium: 50mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 70mg