Ingredients
Scale
- ½ cup butter
- 4 ounces cream cheese
- 1¾ cup almond flour
- ¼ cup coconut flour
- ⅓ cup sugar substitute (1:1 sugar ratio)
- 1 egg
- ½ cup raspberry preserves (sugar-free)
- 2 eggs
- 1 cup sugar substitute (1:1 sugar ratio)
- ½ teaspoon almond extract
- 2½ cups unsweetened flaked coconut
Instructions
- Preheat the oven to 375°F. Line an 8 x 8-inch baking pan with parchment paper.
- In a mixing bowl, combine almond flour, coconut flour, butter, cream cheese, and sugar substitute until crumbly. Add one egg and mix well.
- Press the mixture into the prepared pan and bake for 15 to 20 minutes until golden brown.
- Meanwhile, whisk together two eggs in another bowl. Add sugar substitute, almond extract, and flaked coconut; mix until combined.
- Spread raspberry preserves over the baked crust and pour the coconut mixture on top.
- Bake for an additional 20 to 25 minutes until golden brown on top. Cool completely before cutting.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sugar: 2g
- Sodium: 90mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 40mg