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–+ servings

Raspberry Coconut Squares

Delicious Keto Raspberry Coconut Squares dessert on a plate
A delightful low-carb dessert that combines tart raspberries and sweet coconut, perfect for any occasion.
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Serving Size 9 squares

Ingredients

Main ingredients

  • 1 cup almond flour Helps keep the carb count low
  • 1/2 cup unsweetened shredded coconut Can be replaced with finely chopped nuts
  • 1/4 cup erythritol or your preferred keto sweetener Adjust to your taste
  • 1/4 cup coconut oil, melted Adds moisture
  • 1 teaspoon vanilla extract For flavor
  • 1/2 cup fresh raspberries For a burst of flavor
  • 1/4 teaspoon salt
  • 2 pieces eggs Bind the ingredients together

Instructions

Preparation

  • Preheat the oven to 350°F (175°C) and line an 8x8 inch baking pan with parchment paper.
  • In a mixing bowl, combine almond flour, shredded coconut, erythritol, and salt.
  • Add melted coconut oil and vanilla extract to the mixture, stirring until well combined.
  • Beat in the eggs until mixed evenly.
  • Gently fold in the fresh raspberries for a burst of flavor.
  • Pour the batter into the prepared baking pan and spread evenly.
  • Bake for 20-25 minutes or until the edges start to turn golden.
  • Let cool before slicing into squares.

Notes

These squares are delicious on their own or can be served with whipped cream or keto-friendly ice cream.