Raspberry Coconut Bars KETO (Carolyn)

Looking for a delectable keto cookie bar? Try these Raspberry Coconut Bars on for size. They feature a tender shortbread crust, a sugar-free raspberry jam filling, and a chewy coconut topping.

Servings: 16 bars 

Carbs: 2.8

Ingredients:

Crust:

• 1 ½ cups almond flour
• ⅓ cup powdered Swerve Sweetener
• ¼ teaspoon salt
• ¼ cup butter melted

Filling:

• 1 ½ cups raspberries
• 3 tablespoon water
• 3 tablespoon powdered Swerve Sweetener
• 1 teaspoon gelatin

Topping:

• 2 large eggs room temperature
• 2 tablespoon melted butter
• 2 tablespoon heavy whipping cream room temperature
• ½ cup Swerve Brown can sub granular if need be
• 1 ½ cups unsweetened shredded coconut

Instructions:

Crust

Preheat the oven to 325ºF.

In a medium bowl, whisk together the almond flour, sweetener, and salt. Stir in the melted butter until the mixture begins to come together.

Press the mixture firmly and evenly into the bottom of an 9×9 inch metal baking pan. Bake 12 to 15 minutes, until just golden brown around the edges.

Remove and let cool completely.

Raspberry Filling

In a medium saucepan over medium heat, combine the raspberries and water. Bring to a boil, then reduce the heat to a simmer. Cook until the berries are soft enough to be mashed easily with a fork.

Stir in the powdered sweetener, then whisk in the gelatin. Let cool a few minutes to thicken, then spread over the cooled crust.

Topping

In a large bowl, whisk together the eggs, butter, and cream. Whisk in the sweetener until well combined, breaking up an clumps.

Stir in the coconut, then drop the topping by the spoonful over the raspberry filling, and spread carefully over to cover.

Bake 30 minutes, until golden brown and just firm to the touch. Remove and let cool completely before cutting into bars.

Source:  All Day I Dream About Food