Coconut Raspberry Bars (low-carb, gluten-free, lactose-free)

I needed something sweet and this recipe was just right. It has a buttery pastry base, a raspberry chia seed jam filling and a coconut topping. This is a moist jammy delight! Unlike other Keto bars it doesn’t fall apart as you eat it.

Nutrition: Yield 16; serving size 1. Amount per serving: Kcal 243, total fat 23g, carbs 8g, Fibre 4g, net carbs 4g, protein 4g, sugar 4g.

Ingredients:

Coconut Crust

1 cup coconut flour
3/4 cup butter (I used lactose-free butter)
3 Tbsp powdered erythritol (I used erythritol crystals)
2 eggs
1 tsp vanilla
1 pinch of salt
2 Tbsp double cream (or coconut milk) (I used a plant based double cream).

Raspberry Filling

2 cups raspberries
3 Tbsp powdered erythritol (I used erythritol crystals)
1/4 cup water

Note: I already had a chia seed raspberry jam made.

Coconut Topping

3 eggs
3 cups unsweetened coconut
2/3 cup powdered erythritol (I used erythritol crystals)

Method:

Coconut Crust

Preheat oven to 350F/177C/157C fan-assisted oven.
Mix together the salt, coconut flour, and powdered erythritol until everything is well blended. Mix in the butter pieces until crumble texture. I used the pulse programme in the food processor.
Whisk eggs, vanilla, and cream in a small bowl and mix until incorporated.
Add the liquid ingredients to the dry and mix until it comes together into a ball. It will hold together, but still be a bit crumbly.
I added the liquid to the dry ingredients in the processor and pulsed it until it came together. It wasn’t crumbly and was easy to handle.
Press the mixture into a 9×9 square tin or dish and prick all over with a fork. Grease the tin/dish well.
Bake in a 350F/177C/157C fan-assisted oven for 10-12 minutes until the sides are golden brown (12 minutes was just right. Do not over bake.
Coconut flour burns easy so keep an eye out on your crust so it does not burn.

Raspberry Filling

Add raspberries and 3 Tbsp of powdered erythritol to a small saucepan with 1/4 cup water. Cook on medium heat until berries burst and cook down into a thick spread.
Add berry filling to the top of the cooled coconut crust and spread evenly.

Coconut Topping

Whip eggs and sweetener until light yellow and well combined.
Mix egg mixture into unsweetened coconut until blended, and spread over raspberry mixture evenly.
Bake on 350F/177C/157C fan-assisted oven for 25-30 minutes until coconut topping is lightly browned.
Cool well before slicing.
Enjoy!