Ingredients:

  • ½ cups (150g) Almond Flour, finely ground
  • cup Unsweetened Shredded Coconut (for crust/topping)
  • ½ cup (100g) Granulated Low-Carb Sweetener (e.g., Erythritol/Monk Fruit Blend)
  • ½ cup (113g) Unsalted Butter, melted and slightly cooled
  • large Egg, lightly beaten
  • teaspoon Vanilla Extract
  • ¼ teaspoon Fine Sea Salt
  • cup Unsweetened Shredded Coconut (for filling)
  • ½ cup Full-Fat Canned Coconut Milk (Cream only)
  • tablespoons Liquid Low-Carb Sweetener (e.g., Allulose)

Instructions:

  1. Preheat oven to 350°F (175°C). Line an 8x8 inch (20x20 cm) square baking pan with parchment paper, leaving an overhang on two sides.
  2. In a large bowl, whisk together the almond flour, ½ cup shredded coconut, ½ cup granulated sweetener, and salt.
  3. Pour in the melted butter, beaten egg, and vanilla extract. Mix until a cohesive, slightly crumbly dough forms.
  4. Transfer two-thirds (about ⅔) of the dough mixture into the prepared pan. Press firmly and evenly across the bottom to form a compact base layer.
  5. Bake the base for 8 minutes until lightly set and fragrant.
  6. While the base bakes, combine the remaining 1 cup of shredded coconut, the coconut cream, and the liquid sweetener in a small bowl. Mix thoroughly until the coconut is coated and sticky.
  7. Remove the base from the oven. Carefully spread the coconut filling evenly over the warm crust.
  8. Crumble the reserved one-third (about ⅓) of the original dough mixture evenly over the coconut filling layer. Do not press down.
  9. Return the pan to the oven. Bake for an additional 17–22 minutes, or until the topping is golden brown and the filling looks bubbly.
  10. Allow the bars to cool completely in the pan on a wire rack (about 30 minutes). Then, transfer to the refrigerator for at least 1 hour to firm up before slicing into 12 bars.