Low Carb Mango Bars

Delight your taste buds with these irresistibly creamy Low Carb Mango Bars, a tropical-inspired dessert that's as healthy as it is indulgent. Featuring a rich almond and coconut flour crust, a velvety mango cream cheese filling, and a touch of shredded coconut for added texture, these bars are naturally gluten-free and sweetened with erythritol for a keto-friendly treat. Bursting with the vibrant flavors of ripe mango, fresh lemon zest, and vanilla, this easy-to-make recipe requires just 20 minutes of prep time and is perfect for satisfying your sweet cravings without the guilt. Serve these chilled, refreshing bars at your next gathering, or enjoy them as a refreshing dessert on any day of the week!

Nutriscore Rating: 62/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 16

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

Directions

Step 1

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.

Step 2

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.

Step 3

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.

Step 4

Peel and pit the mango, then puree it using a blender or food processor until smooth.

Step 5

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.

Step 6

Stir in the mango puree, lemon juice, and lemon zest to the cream cheese mixture and beat until completely smooth and creamy.

Step 7

Pour the mango filling over the pre-baked crust and spread evenly.

Step 8

Sprinkle the shredded coconut evenly over the top of the mango filling.

Step 9

Bake in the preheated oven for 30 minutes or until the filling is set and the top is lightly golden.

Step 10

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.

Step 11

Once chilled, lift the bars out of the pan using the parchment paper overhang. Cut into 16 squares and serve cold.

Nutrition Facts

Serving size	(1169.0g)

Amount per serving	% Daily Value*
Calories	2984.0

Total Fat 249.4g	0%
Saturated Fat 116.4g	0%
Polyunsaturated Fat 3.4g
Cholesterol 911.1mg	0%
Sodium 1019.5mg	0%
Total Carbohydrate 292.1g	0%
Dietary Fiber 52.4g	0%
Total Sugars 65.5g
Protein 81.3g	0%

Vitamin D 123IU	0%
Calcium 688.0mg	0%
Iron 13.1mg	0%
Potassium 1692.5mg	0%

*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.

Source of Calories

Fat: 60.0%

Protein: 8.7%

Carbs: 31.3%