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Close-up of four coconut raspberry bars topped with fresh raspberries, arranged on a white surface with a beige cloth in the background.

Raspberry Coconut Bars

Course: Dessert
Cuisine: American
Keyword: Almond flour recipes, coconut recipes
Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour
Servings: 9 squares
Calories: 434kcal
Author: Angela Coleby
These Keto Raspberry Coconut Bars are the perfect balance of sweet and tart, with a satisfying crunch from the coconut.
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US Customary - Metric

Ingredients

Base

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

Makes 9 squares.

Nutrition

Serving: 1square | Calories: 434kcal | Carbohydrates: 12g | Protein: 9g | Fat: 42g | Fiber: 7g | Net Carbohydrates: 5g