Low carb coconut raspberry slices

Preparation 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)
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..