👩🍳 Instructions
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1
Preheat your oven to 350°F (175°C). Line an 8x8 inch baking pan with parchment paper, leaving an overhang on the sides.
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2
For the crust: In a medium bowl, whisk together the almond flour, granulated erythritol, xanthan gum, and salt. Pour in the melted butter and 1 teaspoon vanilla extract. Mix until well combined and the mixture resembles wet sand.
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3
Press the crust mixture firmly and evenly into the bottom of the prepared pan. Bake for 10-12 minutes, or until lightly golden. Let cool slightly.
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4
For the raspberry filling: In a medium saucepan over medium heat, combine raspberries, ¼ cup powdered erythritol, lemon juice, and 1 teaspoon vanilla extract.
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5
Bring to a gentle simmer, cook for 5-7 minutes, stirring and crushing raspberries, until they break down. Remove from heat and stir in the psyllium husk powder until thickened (about 1 minute).
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6
Spread the warm raspberry mixture evenly over the partially baked crust.
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7
For the coconut topping: In another medium bowl, whisk together the unsweetened shredded coconut, ¼ cup powdered erythritol, beaten eggs, heavy cream, and 1 teaspoon vanilla extract until well combined.
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8
Carefully spoon and spread the coconut mixture evenly over the raspberry layer.
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9
Return the pan to the oven and bake for an additional 20-25 minutes, or until the coconut topping is golden brown and set.
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10
Remove from the oven and let cool completely on a wire rack before cutting. For best results, chill in the refrigerator for at least 2 hours before slicing into 16 squares.
💡 Notes
Ensure squares are completely cool before cutting to prevent crumbling. Store in an airtight container in the refrigerator for up to 7 days, or freeze for up to 3 months. For a vegan option, use coconut oil instead of butter and full-fat coconut milk instead of heavy cream (use a flax egg for the eggs).
🥗 Nutrition (per serving)
Calories
190 kcal
Protein
4g
Total Fat
17g
Saturated Fat
9g
Carbs
8g
Fiber
4g
Sugar
1g
Sodium
100mg
Cholesterol
35mg
