Ingredients:

  • 1 1/2 cups finely ground Almond Flour
  • 1/4 cup Coconut Flour
  • 1/4 cup Keto Sweetener (granulated)
  • 8 tablespoons Unsalted Butter, melted
  • 1/4 teaspoon Fine Sea Salt
  • 8 oz block Full-fat Cream Cheese, softened to room temperature
  • 1/2 cup Keto Sweetener (granulated)
  • 2 Large Eggs, room temperature
  • 1/4 cup Heavy Cream
  • 1 teaspoon Vanilla Extract
  • 1 cup Unsweetened Shredded Coconut
  • 1 cup Fresh or Frozen Raspberries
  • 1 teaspoon Lemon Zest (optional)

Instructions:

  1. Preheat oven to 350°F (175°C). Line the 8x8 inch pan with parchment paper, leaving an overhang on two sides for easy removal later.
  2. Mix the Crust: In a medium bowl, combine almond flour, coconut flour, sweetener, and salt. Pour the melted butter over the dry ingredients and mix until coarse, sandy crumbs form.
  3. Press the mixture to the prepared pan and press firmly and evenly across the bottom using the back of a measuring cup or spatula.
  4. Initial Bake: Bake the crust for 10–12 minutes until the edges are lightly golden. Remove from the oven and keep the oven running.
  5. Cream the Base: While the crust is baking, use an electric mixer to beat the softened cream cheese and the ½ cup of sweetener until smooth and creamy.
  6. Incorporate Wet Ingredients: Beat in the eggs one at a time, followed by the heavy cream and vanilla extract (and lemon zest, if using). Mix only until just combined; do not overmix.
  7. Fold In Texture: Gently fold in the unsweetened shredded coconut.
  8. Assemble: Carefully pour the cream cheese mixture evenly over the warm, pre-baked crust.
  9. Add Berries: Distribute the raspberries evenly over the top of the filling.
  10. Final Bake: Return the pan to the oven and bake for 25–30 minutes. The edges should appear set, and the centre should have a slight, gentle jiggle.
  11. Cooling Regime: Turn off the oven, crack the door slightly, and allow the bars to sit in the warm oven for 10 minutes. Remove the pan from the oven and cool completely to room temperature on a wire rack (about 1 hour).
  12. Chill: Transfer the bars to the refrigerator and chill for a minimum of 2 hours, or ideally, 4 hours, before slicing.
  13. Slice and Serve: Use the parchment paper overhang to lift the entire block of bars out of the pan. Run a sharp knife under hot water, wipe it dry, and slice the bars into 12 squares. Store in an airtight container in the refrigerator.