Raspberry Coconut Bars with Allulose Sweetener (Edit recipe)

This recipe combines a buttery crust, a crisp coconut crumble, and a tart raspberry filled middle that makes the perfect snack or dessert Plus, they're sweetened with Lakanto Monkfruit Sweetener with Allulose, making them a lower-carb treat for anyone looking to reduce sugar in their diet.

15 minutes

35 minutes

Difficulty:

Intermediate

Show nutritional information

This is our estimate based on online research.
Calories:	70
Fat:	5 g
Carbohydrates:	13 g
Protein:	2 g
Cholesterol:	7 g
Sodium:	67 mg
Fiber:	1 g
Sugars:	2 g
Calculated per serving.

by Lakanto

View original recipe

Serves: 16

Ingredients

1.5 cups Almond Flour, (or cassava flour)
.5 cup Lakanto Golden Monkfruit Sweetener, with Allulose
.5 tsp Salt
.25 cup Unsalted Butter, melted
1 tsp Vanilla Extract
.5 cup unsweetened Coconut Flakes, thick cut
2 cups Organic Raspberries, fresh
.25 cup Lakanto Golden Monkfruit Sweetener, with Allulose
2 Lemon Juice
1 Tbsp Arrowroot Powder, or cornstarch

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Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Preheat oven to 350°F
Line an 8x8-inch baking pan with parchment paper, leaving an overhang on two sides for easy removal, or spray with your favorite cooking spray
In a mixing bowl, combine flour, Lakanto Golden Monkfruit Sweetener with Allulose, and salt.
Stir in the melted butter and vanilla extract until the mixture resembles coarse crumbs.
Press about two-thirds of the crust mixture into the bottom of the prepared baking pan to create an even layer. Reserve the remaining third for the topping.
In a separate bowl, combine the fresh raspberries, Lakanto Monkfruit Sweetener with Allulose, lemon juice, and cornstarch/arrowroot. Gently toss until the raspberries are coated.
Spread the raspberry mixture evenly over the pressed in crust in the baking pan.
Add coconut flakes to the remaining crust mixture. Sprinkle evenly over the raspberry filling. This will create the crumbly topping.
Bake in the preheated oven for 30-35 minutes, or until the topping is golden brown and the raspberry filling is bubbly.
Allow the raspberry bars to cool in the pan for about 10-15 minutes. Then, use the parchment paper overhangs to lift the bars out of the pan.
Let the bars cool completely on a wire rack before slicing into squares.

Notes

Once cooled, cut the raspberry bars into squares and serve. They can be stored in an airtight container in the refrigerator for up to 3 days for best freshness