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
16
15 minutes
35 minutes
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
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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
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- 2 cups fresh raspberries
- 1/4 cup Lakanto Golden Monkfruit Sweetener with Allulose
- 2 Tbls lemon juice
1 Tbsp cornstarch or arrowroot powder
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.