Description
Indulge in these luscious Sugar-Free Raspberry Coconut Cream Bars, featuring creamy coconut and a refreshing raspberry layer, perfect for guilt-free enjoyment.
Ingredients
Scale
- 1 cup almond flour
- 1 tbsp oat fiber
- 2 tbsp allulose (or sweetener of choice)
- 1 large egg white
- 1 tbsp unsalted butter, melted
- 1½ tbsp unsweetened almond milk
- 1 pinch fine sea salt
- 3 oz cream cheese, softened
- 1½ cups Greek yogurt, room temperature
- 3 tbsp powdered allulose
- ½ tsp pure vanilla powder
- ¼ tsp coconut extract
- 1 tsp gelatin, bloomed in cold water
- 2½ cups frozen raspberries
- 3 tbsp allulose (or sweetener of choice)
- 1 tbsp fresh lemon juice
- 1½ tsp arrowroot powder, dissolved in cold water
- ½ tsp gelatin, bloomed in cold water
- 1 pinch fine sea salt
- ½ cup unsweetened finely shredded coconut
- 1 tsp fresh lemon zest
Instructions
- Preheat your oven to 325°F. Line your 8×8-inch pan with parchment paper, leaving some overhang for easy removal later.
- Combine the almond flour, oat fiber, allulose, and salt in a mixing bowl. Whisk until well blended.
- Add the egg white, melted butter, and almond milk into the dry mixture. Mix until it is evenly moistened, ensuring no dry spots remain.
- Press the mixture firmly into the bottom of the lined pan. Use your fingers or a spatula to achieve an even layer.
- Bake for 10–12 minutes until lightly golden and just set. Remove from the oven and allow it to cool completely.
- Beat the softened cream cheese in a mixing bowl until smooth.
- Add the Greek yogurt, powdered allulose, vanilla powder, and coconut extract. Mix on low speed until it reaches a creamy consistency.
- Warm the bloomed gelatin for 5–10 seconds in the microwave until fully liquid.
- Stir 2 tablespoons of the cream mixture into the warm gelatin before incorporating it back into the full bowl, mixing gently until completely smooth.
- Spread the coconut cream mixture evenly over the cooled crust.
- Chill in the refrigerator for at least 1 hour until lightly set.
- Combine the frozen raspberries, allulose, lemon juice, and pinch of salt in a saucepan. Cook over medium-low heat, stirring occasionally, until the berries break down and become syrupy.
- Stir in the dissolved arrowroot slurry, cooking for another minute until thickened.
- Remove from heat and gently warm the bloomed gelatin, mixing it into the raspberry mixture.
- Allow the raspberry layer to cool until lukewarm and firmer, but still spreadable.
- Spoon the raspberry mixture over the chilled coconut layer, smoothing it out delicately.
- Chill for another 20–30 minutes until the raspberry layer feels tacky.
- Sprinkle the shredded coconut evenly over the surface.
- Chill for at least 2½ to 3 more hours until fully set.
- Finish with a sprinkle of fresh lemon zest just before serving to heighten flavors.
- Slice into 12 bars using a clean, warm knife for the best presentation.
Notes
These bars can be prepared a day or two in advance and hold well in the fridge. Ensure all ingredients are at room temperature for the best texture.
Nutrition
- Serving Size: 1 bar
- Calories: 130
- Sugar: 2g
- Sodium: 80mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 10mg