Low Carb Mango Bars
Indulge in the tropical sweetness of **Low Carb Mango Bars**, a guilt-free dessert that combines a buttery almond and coconut flour crust with a luscious mango-cream cheese filling. These easy-to-make bars are naturally sweetened with erythritol, making them perfect for keto and low-carb lifestyles. A hint of lemon juice and zest adds a bright tang, while a sprinkle of unsweetened shredded coconut lends a delightful texture to the golden, baked top. Ready in under an hour (plus chilling time), these mango bars are a refreshing and wholesome treat to serve at gatherings or enjoy as a chilled snack on a warm day.
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Recipe Information
Ingredients
- 1.5 cups almond flour
- 0.5 cup coconut flour
- 0.5 cup unsalted butter
- 0.75 cup granulated erythritol
- 1 teaspoon vanilla extract
- 1 large ripe mango
- 8 ounces cream cheese
- 3 large eggs
- 2 tablespoons lemon juice
- 1 teaspoon lemon zest
- 0.5 cup unsweetened shredded coconut
Instructions
Preheat your oven to 350°F (175°C) and prepare a 9x9 inch baking dish by lining it with parchment paper, leaving an overhang on the sides for easier removal.
In a medium bowl, combine almond flour and coconut flour. Add the melted butter, 1/4 cup of erythritol, and vanilla extract. Mix until a crumbly dough forms.
Press the dough evenly into the bottom of the prepared baking dish to form the crust. Bake for 10 minutes, then remove from the oven and let it cool slightly while you prepare the filling.
Peel and pit the mango, then puree it using a blender or food processor until smooth.
In a large bowl, beat the cream cheese with the remaining erythritol until smooth. Add the eggs, one at a time, mixing well after each addition.
Stir in the mango puree, lemon juice, and lemon zest to the cream cheese mixture and beat until completely smooth and creamy.
Pour the mango filling over the pre-baked crust and spread evenly.
Sprinkle the shredded coconut evenly over the top of the mango filling.
Bake in the preheated oven for 30 minutes or until the filling is set and the top is lightly golden.
Remove from the oven and let it cool at room temperature for about an hour, then transfer to the refrigerator to chill for at least 2 hours before cutting into bars.
Once chilled, lift the bars out of the pan using the parchment paper overhang. Cut into 16 squares and serve cold.
Nutrition Facts
Calories |
2984 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 249.4 g | 320% | |
| Saturated Fat | 116.4 g | 582% | |
| Polyunsaturated Fat | 3.4 g | ||
| Cholesterol | 911 mg | 304% | |
| Sodium | 1020 mg | 44% | |
| Total Carbohydrate | 292.1 g | 106% | |
| Dietary Fiber | 52.4 g | 187% | |
| Total Sugars | 65.5 g | ||
| Protein | 81.3 g | 163% | |
| Vitamin D | 3.1 mcg | 15% | |
| Calcium | 688 mg | 53% | |
| Iron | 13.1 mg | 73% | |
| Potassium | 1692 mg | 36% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
