8 ounces cream cheese, softened
1/2 cup unsalted butter, softened
4 eggs
1 cup granular Splenda or equivalent liquid Splenda
2 1/2 teaspoons vanilla
1 cup coconut flour, sifted (132 grams)
1/4 cup unsweetened coconut (13 grams)

Beat the cream cheese and butter with an electric mixer until light and fluffy. Add the eggs one at a time, beating well. Add the Splenda and vanilla; beat well. Add the coconut flour and beat well. Spread the dough in an 11x7" baking pan that has been lined with foil and greased. I also put a sheet of parchment paper in the bottom. Sprinkle the coconut over the top and very lightly press it into the dough. Bake at 350 20-25 minutes until the top is browned. Cool completely on a rack then cut into 24 squares.

Makes 24 servings

With granular Splenda:
Per Serving: 114 Calories; 9g Fat; 3g Protein; 5g Carbohydrate; 2g Dietary Fiber; 3g Net Carbs

With liquid Splenda:
Per Serving: 110 Calories; 9g Fat; 3g Protein; 4g Carbohydrate; 2g Dietary Fiber; 2g Net Carbs

I don't remember where I found this recipe but it may have been from one of the sites that sells coconut flour. They have a nice flavor but the texture is very dry. I don't think that baking them any less time would help either because then they wouldn't get brown. I doubled the sweetener and I'm glad that I did because they're still not very sweet. The toasted coconut on top was also my idea. A lot of it fell off when I cut the bars but they would look very plain without it. Although I probably wouldn't make this recipe again as it is here, I think that the basic cake might be useful in some other form. Perhaps it would work in a coffeecake with a sugar free jam filling which would help with the dryness.

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