These Keto Raspberry Coconut Bars are the perfect balance of sweet and tart, with a satisfying crunch from the coconut. The base is made from almond flour for a low carb and gluten-free dessert.
The raspberry filling is a mix of fresh raspberries and a touch of sweetness, creating a vibrant, tangy layer. Finally, the bars are topped with a coconut crumble that adds a delicious texture and makes every bite irresistible.
The flavor combination of raspberry and coconut is a favorite with a great mixture of textures too. The chewy coconut is sweetened by the raspberry jam layer and was a hit. The Chief Taster devoured these happily with his morning coffee, then had some for dessert after dinner.
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Carbs in Coconut
Always selected the unsweetened shredded coconut which has around 7 grams of total carbs per 28 grams (1 ounce), with 2 grams of net carbs.
Ingredients
Just a few basic keto pantry ingredients make this tasty raspberry coconut dessert.
- Almond Flour - finely ground.
- Coconut - unsweetened coconut, shredded (also known as desiccated coconut)
- Sweetener - we used allulose but monk fruit sweetener or other low carb sweetener can be used.
- Butter - unsalted and softened.
- Raspberries - both fresh and frozen raspberries work well in this recipe. If using frozen raspberries, no need to thaw them before cooking—just add them directly to the saucepan. Strawberries can be substituted.
- Vanilla - adds an additional sweet flavor to the coconut filling.
- Eggs - use at room temperature.
How to Make Raspberry Coconut Bars
With this keto dessert recipe the base is cooked first, then the other toppings are added and baked.
Place base ingredients in food processor and blitz.
Press into a square baking tin and bake.
Set aside and cool.
Add raspberries and sweetener to a pan.
Cook until berries are soft.
Spread over cooked base.
Mix coconut filling in a bowl.
Spread over the raspberry layer and bake.
Slice and serve.
Storage
Place the bars in an airtight container and store them in the refrigerator. They will stay fresh for up to 5-7 days. The cool temperature helps maintain their texture and prevents the raspberry filling from becoming too soft.
Freezing
If you want to store the bars for a longer period, you can freeze them. Wrap individual bars in plastic wrap or parchment paper, then place them in a freezer-safe container or zip-top bag. They will last for up to 2-3 months in the freezer. When you’re ready to enjoy them, simply thaw the bars in the refrigerator or at room temperature for a few hours.
Raspberry Coconut Bars Recipe Tips
Add chia seeds to the raspberry filling for extra thickness. Stir them in after the berries have been cooked and allow to cool for at least 10 minutes before use.
Make sure to press the base mixture firmly into the pan to create a solid foundation for the bars. This helps prevent the bars from crumbling when you slice them.
Allow the bars to cool completely before cutting them. This ensures they hold their shape better and makes for cleaner slices.
If you have a nut allergy or prefer a nut-free option, you can replace the almond flour with a combination of sunflower seed flour and coconut flour. Adjust the liquid ingredients slightly as sunflower seed flour may absorb moisture differently.
More Keto Coconut Desserts
If you are a lover of coconut we have more delicious low carb desserts for you to try:
Raspberry Coconut Bars
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Ingredients
Base
- 2 cups almond flour
- ½ cup unsalted butter
- ½ cup allulose or other low carb sweetener
- 1 large egg
- 1 teaspoon vanilla extract
Raspberry Jam
- 1 cup raspberries
- 2 tablespoons allulose or other low carb sweetener
- 2 tablespoons water
Coconut Topping
- 2 cups unsweetened coconut, shredded
- 2 large eggs
- 1 teaspoon vanilla extract
- ¼ cup unsalted butter, melted
Instructions
Make the Base
- Preheat your oven to 350°F (175°C) and line an 8x8 inch baking pan with parchment paper.
- Place the almond flour, butters, sweetener, egg and vanilla in a food processor and blitz to combine.
- Press the sticky dough evenly into the prepared baking pan to form the base.
- Bake for 10-12 minutes or until lightly golden. Remove from the oven and let it cool.
Make the Raspberry Filling
- In a small saucepan, combine the raspberries, sweetener and water.
- Cook over medium heat, stirring occasionally until the raspberries break down and the mixture thickens (about 5-7 minutes).
Coconut Topping
- In a large mixing bowl, add the shredded coconut, eggs and melted butter. Combine well.
Assemble
- Spread the raspberry filling evenly over the cooled base.
- Spoon the coconut mixture over the raspberry filling evenly.
- Bake the assembled bars in the preheated oven for 20-25 minutes or until the topping is golden brown.
- Allow the bars to cool completely in the pan before slicing into squares.
Notes
Nutrition
The information shown is an estimate provided by an online nutrition calculator.
This delicious collection of 40 low carb desserts shows you that you can still enjoy cake and cheesecake! They all taste so amazingly close to the traditional versions, that everyone will enjoy them.
Yasmin
Wow! These were absolutely delicious and went down a treat even with people who turn their noses up to anything keto! I doubled the amount of raspberries as I needed to use them up. Thank you for the recipe. Going to try the Strawberry coconut tarts next.
Angela Coleby
Delighted you enjoyed them. Hope you like the strawberry tart too!