📖 Instructions

1. Preheat your oven to 350°F (175°C). Line an 8x8 inch baking pan with parchment paper, leaving some overhang on the sides. This makes it easy to lift the bars out later.
2. In a large bowl, cream together the butter and sweetener until light and fluffy. An electric mixer works best for this, but a sturdy whisk and some elbow grease will also do the trick.
3. Add the eggs one at a time, mixing well after each addition. Then, stir in the vanilla extract.
4. In a separate bowl, whisk together the almond flour, coconut flour, baking powder, and salt.
5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix, or the bars will be tough.
6. Gently fold in the shredded coconut and fresh raspberries. Distribute them evenly throughout the batter.
7. Pour the batter into the prepared pan and spread it out evenly. Pro-tip: Wet your hands slightly to prevent the batter from sticking while you spread it.
8. Bake for 25-30 minutes, or until the edges are golden brown and a toothpick inserted into the center comes out clean. Keep an eye on them towards the end to avoid overbaking!
9. While the bars are baking, prepare the frosting. In a medium bowl, cream together the cream cheese and butter until smooth.
10. Add the powdered sweetener and vanilla extract, mixing until well combined. If the frosting is too thick, add a tablespoon of heavy cream at a time until you reach your desired consistency.
11. Once the bars have cooled completely, lift them out of the pan using the parchment paper overhang.
12. Spread the frosting evenly over the bars. If you want to get fancy, you can use a piping bag for a more decorative touch.
13. Sprinkle additional shredded coconut and fresh raspberries over the frosting. This adds a pop of color and flavor!
14. Cut the bars into squares and serve. These are great on their own, but even better with a cup of coffee or tea. Enjoy every single bite!