Raspberry Coconut Squares
A delightful low-carb dessert combining tart raspberries and rich coconut, perfect for keto dieters.
Ingredients
Base ingredients
- 1 cup almond flour Provides structure and low-carb content
- 1 cup unsweetened shredded coconut Adds flavor and texture
- 1/2 cup erythritol or your preferred low-carb sweetener Use a keto-friendly sweetener
- 1/4 cup melted coconut oil Provides moisture and flavor
- 3 large eggs Acts as a binder
- 1 teaspoon vanilla extract Enhances flavor
- 1/2 teaspoon baking powder Helps the squares rise
- 1 cup fresh raspberries Can use frozen, thawed and drained
- a pinch salt Enhances overall flavor
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and line an 8x8-inch baking dish with parchment paper.
- In a large bowl, combine the almond flour, coconut, erythritol, baking powder, and salt. Stir until well mixed.
- In a separate bowl, whisk together the eggs, melted coconut oil, and vanilla extract. Pour the wet mixture into the dry ingredients and mix until fully combined.
- Gently fold in the fresh raspberries, ensuring they are evenly distributed throughout the batter.
- Pour the batter into your prepared baking dish, smoothing the top with a spatula.
- Place in the preheated oven and bake for 20-25 minutes, or until golden and a toothpick comes out clean.
- Let the squares cool in the pan for about 10 minutes before transferring to a wire rack to cool completely.
Notes
For the best texture, allow the squares to cool completely before cutting. Use a sharp knife for clean edges.