Esta receta combina una corteza mantecosa, un crujiente crumble de coco y un centro relleno de frambuesa ácida que la convierte en el refrigerio o postre perfecto. Además, están endulzados con Lakanto. Edulcorante de monkfruit con alulosa , lo que lo convierte en un bocadillo bajo en carbohidratos para cualquiera que busque reducir el azúcar en su dieta .
Raspberry Coconut Bars with Allulose Sweetener
Rated 5.0 stars by 1 users
Servings
16
Prep Time
15 minutes
Cook Time
35 minutes
Calories
173
If you're a fan of sweet treats but want to reduce your sugar intake, we have a delightful solution for you!
Our Raspberry Coconut Bars are a combination of a buttery crust, a crisp coconut crumble, and a tart raspberry-filled middle that's perfect for snacking or indulging in dessert.
What's more, these bars are sweetened with Lakanto Monkfruit Sweetener with Allulose, making them a lower-carb option for anyone looking to cut down on sugar.
So, let's dive into this delectable recipe that promises both flavor and health-conscious satisfaction.
Ingredients
-
1 1/2 cups flour (almond or cassava)
-
½ cup Lakanto Golden Monkfruit Sweetener with Allulose
-
½ tsp salt
-
1/4 cup butter, melted
-
1 tsp vanilla extract
-
½ cup thick cut coconut flakes
- 2 cups fresh raspberries
-
1/4 cup Lakanto Golden Monkfruit Sweetener with Allulose
- 2 Tbls lemon juice
-
1 Tbsp cornstarch or arrowroot powder
For the Crust and Topping:
For the Raspberry Filling:
Directions
- Preheat oven to 350°F
- Line an 8x8-inch baking pan with parchment paper, leaving an overhang on two sides for easy removal, or spray with your favorite cooking spray
- In a mixing bowl, combine flour, Lakanto Golden Monkfruit Sweetener with Allulose, and salt.
- Stir in the melted butter and vanilla extract until the mixture resembles coarse crumbs.
- Press about two-thirds of the crust mixture into the bottom of the prepared baking pan to create an even layer. Reserve the remaining third for the topping.
- In a separate bowl, combine the fresh raspberries, Lakanto Monkfruit Sweetener with Allulose, lemon juice, and cornstarch/arrowroot. Gently toss until the raspberries are coated.
- Spread the raspberry mixture evenly over the pressed in crust in the baking pan.
- Add coconut flakes to the remaining crust mixture. Sprinkle evenly over the raspberry filling. This will create the crumbly topping.
- Bake in the preheated oven for 30-35 minutes, or until the topping is golden brown and the raspberry filling is bubbly.
- Allow the raspberry bars to cool in the pan for about 10-15 minutes. Then, use the parchment paper overhangs to lift the bars out of the pan.
- Let the bars cool completely on a wire rack before slicing into squares.
Recipe Note
Once cooled, cut the raspberry bars into squares and serve. They can be stored in an airtight container in the refrigerator for up to 3 days for best freshness
Nutrition
Nutrition
- Serving Size
- 1/16
- per serving
- Calories
- 173
Amount/Serving
% Daily Value
- Fat
- 15 grams
- Saturated Fat
- 3 grams
- Sodium
- 62 milligrams
- Carbs
- 6 grams
- Sugar
- 2 grams
- Fiber
- 2 grams
- Protein
- 5 grams
- Net Carbs
- 4 grams
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