Low carb coconut raspberry slices



Ingredients 7
Servings
Time 35
  • 2
    cup
    desiccated coconut
  • 4
    cup
    fresh raspberries
  • 2
    cup
    almond flour
  • 4
    eggs - beaten
  • 1
    cup
    coconut oil
  • 1/2
    cup
    xylitol
  • 1
    handful
    coconut flakes (optional)
 

Method

35
 
Preheat oven to 180ºC and prepare a baking tray with baking paper.

In a large bowl, combine the dry ingredients. Add the wet ingredients and stir to combine.

Scatter the raspberries on the bottom of the baking tray and pour the batter on top. Spread out evenly and sprinkle over the coconut flakes if using.

Bake for 20-25 mins or until a skewer comes out clean when the batter is pierced with it.

Allow to cook before slicing into squares.

WATCH how to make them below..





 

Read more on: berries  |  coconut  |  bake  |  low carb recipes  |  treats  |  recipes
 

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