Ingredients:

  • 1 ½ cups super-fine blanched Almond Flour
  • ¼ cup granulated Keto Sweetener (Erythritol/Monk Fruit blend)
  • ½ cup (1 stick) cold, cubed Unsalted Butter (for crust)
  • ¼ teaspoon Fine sea salt
  • 4 oz full-fat Cream Cheese, softened to room temperature
  • ¼ cup (½ stick) softened Unsalted Butter (for filling)
  • ½ cup powdered Keto Sweetener (Erythritol/Monk Fruit blend)
  • 1 Large Egg, room temperature, lightly beaten
  • 1 teaspoon Vanilla Extract
  • 1 cup unsweetened shredded Coconut
  • ½ cup roughly chopped Macadamia Nuts

Instructions:

  1. Preheat the oven to 350°F (175°C). Line the 8x8 inch pan with parchment paper, allowing enough overhang on two sides to use as 'slings' later.
  2. Combine Dry Crust Ingredients: In a medium bowl, whisk together the almond flour, granulated keto sweetener, and salt.
  3. Cut in the Butter: Add the cold, cubed butter to the dry ingredients. Use a pastry cutter or your fingertips (working quickly) to cut the butter into the flour mixture until it resembles coarse crumbs.
  4. Press the Crust: Transfer the crumb mixture into the prepared pan. Press the mixture down very firmly and evenly across the bottom of the pan using the bottom of a glass or a spatula.
  5. Blind Bake: Bake the crust for 10–12 minutes, or until the edges are lightly golden. Remove from the oven and set aside while preparing the filling. Do not turn the oven off.
  6. Cream the Filling Base: In a separate mixing bowl, use an electric mixer to beat the softened cream cheese, ¼ cup softened butter, and powdered keto sweetener until the mixture is completely smooth and fluffy (about 1–2 minutes).
  7. Add Wet Ingredients: Beat in the room temperature egg and vanilla extract until just combined. Do not overmix at this stage.
  8. Fold in Solids: Gently fold in the unsweetened shredded coconut and the roughly chopped macadamia nuts using a rubber spatula.
  9. Assemble the Bars: Carefully spread the filling mixture evenly over the warm, pre-baked crust.
  10. Final Bake: Return the pan to the oven and bake for 18–20 minutes. The edges should look set, and the centre should be mostly firm with a slight wobble remaining.
  11. Cool Completely: Remove the pan from the oven. Let it cool on a wire rack to room temperature (about 1 hour).
  12. Chill and Slice: Transfer the pan to the refrigerator and chill for at least 2 hours (or preferably 4 hours) until the bars are completely firm. Use the parchment paper sling to lift the block out, then cut into 16 squares using a large, sharp knife.