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September 24, 2015

Easy Raspberry Coconut Bark Fat Bombs

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Tangy sweet raspberries meet creamy coconut bark for a delicious low carb fat bomb recipe. Healthy snacking is at hand!

Low Carb Raspberry Coconut Bark - a delicious keto fat bomb recipe!

Like many young children, my kids are big snackers. Their little appetites are no longer so little anymore and I swear they are eating me out of house and home. It’s hard to keep up with the needs of those lightening fast metabolisms. Even as mine is slowing down with age (sad but true!), theirs are ramping up, faster and faster, more and more, and even my youngest can easily out-eat her mother. I often find myself making a double or triple batch of something, thinking it will last us that much longer. But it never actually does and I find myself empty-handed, wondering what to throw to the ravenous lions that are my children.

In an effort to keep up with these monsters, I often purchase the extra large, Costco size containers of healthy snacks. I used to buy the small packages of freeze dried berries at Trader Joe’s, since those are extremely popular in our house. But the amount was too little and the expense was too much, so I started purchasing the really big tins whenever there was a sale at Honeyville. I figured that should last us for a while.

Keto raspberry coconut fat bomb bark, so tasty!

My ravenous little monsters apparently had other plans. Imagine my surprise and dismay at discovering that the brand new, just-opened tin of freeze dried raspberries was almost gone in a few short days. My kids know they are supposed to ask me if they want a snack, but they conveniently managed to forget this edict recently when their father was away over a long weekend. My enterprising and imaginative young son was setting up a little store down in our basement, replete with a bar for serving drinks to his sisters and friends. I let them play with what I thought were a few bowls of nuts and dried raspberries as “bar snacks”. The bowls always looked full whenever I passed by so I figured it was all just pretend.

Healthy raspberry coconut bark recipe - with coconut butter, coconut oil and freeze dried raspberries. A low carb, keto treat!

I am sure you know where I am going with this. Their version of pretend and mine weren’t exactly matching up and in three days, they managed to demolish three fourths of that tin, along with a significant portion of nuts. I had no idea they were refilling their little bowls over and over. I honestly don’t think they meant to be sneaky, they just thought it was okay because I’d approved the idea originally, but we had to have a little chat about snacking and the cost of these things. They were appropriately contrite and I comfort myself knowing that at least the snacking was on the healthy side.

And at least they left me enough freeze dried raspberries to make this recipe a few times. It’s my new favourite low carb fat bomb recipe!

Delicious and healthy raspberry coconut bark recipe, perfect for low carb or keto diets. Great as fat bombs!

4.5 from 2 votes
Print
Easy Raspberry Coconut Bark Fat Bombs
Prep Time
10 mins
Cook Time
5 mins
Chill Time
2 hrs
Total Time
2 hrs 15 mins
 
Tangy sweet raspberries meet creamy coconut bark for a delicious low carb fat bomb recipe. Healthy snacking is at hand!
Course: Dessert
Cuisine: Dessert
Servings: 12 servings
Calories: 234 kcal
Ingredients
  • 1/2 cup freeze dried raspberries
  • 1/2 cup coconut butter
  • 1/2 cup coconut oil
  • 1/2 cup unsweetened shredded coconut
  • 1/4 cup powdered Swerve Sweetener
Instructions
  1. Line an 8x8 pan with parchment paper.
  2. In a coffee grinder or small food processor, process dried berries until they are a fine powder. Set aside.
  3. In a medium saucepan over medium heat, combine coconut butter, coconut oil, shredded coconut and sweetener. Stir frequently until all ingredients are well combined and melted.
  4. Pour about half of the mixture into the prepared baking pan. Add the raspberry powder to the remaining mixture in the pan and stir until well combine.
  5. Dollop the raspberry mixture overtop the coconut mixture in the pan and swirl with a knife. Freeze or refrigerate until set and then break into chunks.
Recipe Notes

Serving size varies on how you break up the bark but I found this made about 12 servings. Each serving has 6.56 g of carbs and 4.11 g of fiber. Total NET CARBS = 2.45 g.

Food energy: 234kcal
Total fat: 23.56g
Calories from fat: 212
Cholesterol: --
Carbohydrate: 6.56g
Total dietary fiber: 4.11g
Protein: 1.72g

Nutrition Facts
Easy Raspberry Coconut Bark Fat Bombs
Amount Per Serving
Calories 234 Calories from Fat 212
% Daily Value*
Fat 23.56g36%
Carbohydrates 6.56g2%
Fiber 4.11g16%
Protein 1.72g3%
* Percent Daily Values are based on a 2000 calorie diet.
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Filed Under: Brownies & Bars, Gluten Free, Low Carb, Other Desserts Tagged With: coconut butter, coconut oil, raspberries

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Nutritional Disclaimer

Please note that I am not a medical or nutritional professional. I am simply recounting and sharing my own experiences on this blog. Nothing I express here should be taken as medical advice and you should consult with your doctor before starting any diet or exercise program. I provide nutritional information for my recipes simply as a courtesy to my readers. It is calculated using MacGourmet software and I remove erythritol from the final carb count and net carb count, as it does not affect my own blood glucose levels. I do my best to be as accurate as possible but you should independently calculate nutritional information on your own before relying on them. I expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website.

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    Recipe Rating




  1. Merry Roy says

    September 24, 2015 at 7:14 am

    Hi Carolyn.
    I love all your recipes but sometimes I can’t print them off on my iPad and have to hand write them. I’m fairly new to your website and I would love to get your cookbooks. Please tell me where I can get them.
    Thank you Merry Roy

    Reply
  2. Merry Roy says

    September 24, 2015 at 7:17 am

    I love all your recipes but sometimes I can’t print them with my iPad.and have to write them by hand. I’m fairly new to your website and would love to get your cookbooks. Can you please tell me how to obtain them?

    Reply
  3. Sarah G says

    September 24, 2015 at 8:15 am

    I can relate to the ravenous children. Even my 2 year old eats as much as I do! So, if I make this yummy treat it will be just for me since freeze dried food is a rarity around here.

    Reply
  4. Kat says

    September 24, 2015 at 9:52 am

    Is coconut butter the same thing as manna or coconut cream concentrate?
    Thanks for all your hard work and wonderful recipes.

    Reply
    • Annemarie says

      September 24, 2015 at 10:52 am

      I can answer. I have found that coconut butter and coconut manna are the same thing 😀

      Reply
    • Carolyn says

      September 24, 2015 at 4:30 pm

      Yes to the coconut manna and Maybe to the coconut cream concentrate. I actually linked to the one that I used (the Let’s Do Organic Creamed Coconut) in the recipe itself.

      Reply
  5. CATRIONA says

    September 24, 2015 at 3:21 pm

    it looks so delicious! I’m dying to make it but they don’t sell freeze dry raspberries where I am. Is there any way to do it using fresh raspberries? (maybe freeze them?)

    Reply
    • Carolyn says

      September 24, 2015 at 4:31 pm

      No this absolutely would not work with fresh raspberries. I am sorry about that, but it would be a gloppy mess. You could try making some raspberry puree and squeezing out the juice, and use the thick juice but I still think it wouldn’t stay very firm.

      Reply
  6. Isis says

    September 25, 2015 at 12:38 pm

    I made these last night – even drove 20 miles for the sole purpose of getting freeze-dried raspberries because I was too excited to make the recipe to wait for my next trip to TJ’s. The bark is really yummy and different, and so simple. It’s one of those, “why didn’t I think of that?” things, lol. Also, the story about your kiddos and the snacks is TOTALLY adorable, those stinkers! I really enjoyed this post. Thanks so much for sharing!

    Reply
  7. anna says

    September 26, 2015 at 2:18 am

    can I used dried cranberries instead of raspberries?

    Reply
    • Carolyn says

      September 26, 2015 at 8:17 am

      If you can find the freeze dried ones and crush them into a powder, sure! I know Trader Joe’s carries them.

      Reply
  8. Kelly Smith says

    September 28, 2015 at 11:08 pm

    Recipe sounds super delicious. What could I use instead of Swerve? Powdered Sugar?

    Reply
    • Carolyn says

      September 29, 2015 at 8:26 am

      I suppose if you like.

      Reply
  9. Katherine says

    October 7, 2015 at 9:19 pm

    Would it still work if I used more coconut butter and no coconut oil?

    Reply
    • Carolyn says

      October 8, 2015 at 7:44 am

      Yes, I think so, as long as you get it to fully melt.

      Reply
  10. CM says

    October 8, 2015 at 12:52 am

    Do you have a recommendation for Swerve substitute? I’ve not been able to find it in Canada, except for ordering online. I have freeze dried blackberries that I’d love to try this with. Thank you!

    Reply
    • Carolyn says

      October 8, 2015 at 7:46 am

      You can use regular erythritol but it typically has a strong cooling sensation. however, I understand that Swerve will be in Loblaws soon!

      Reply
  11. Doris says

    October 22, 2015 at 10:43 am

    Thank you very much for sharing this wonderful recipe.

    I substituded half of the coconut oil with white sugarfree chocolate ( Weißolade, available via amazon in Germany) and filled two chocolate bar moulds and 12 little truffle moulds. Now it`s cooling in the fridge and I hardly can`t wait to try it.

    Reply
    • Carolyn says

      October 22, 2015 at 11:27 am

      Wish I could get my hands on some good sugar-free white chocolate. One that wasn’t made with maltitol!

      Reply
      • gus says

        January 3, 2016 at 8:39 pm

        I found this: http://www.sugarfreemom.com/recipes/sugar-free-white-chocolate-bars/

        Reply
  12. Lynette says

    November 13, 2015 at 5:25 pm

    im having a really hard time finding coconut butter. is there a substitute for it or can i use more of another ing? i tried making the butter and im not having any luck.

    Reply
    • Carolyn says

      November 13, 2015 at 6:20 pm

      All coconut oil won’t work, you need something that gets a little more firm as it cools. I don’t suppose cocoa butter would be any easier to find, though.

      Reply
  13. Julius Minor says

    June 22, 2017 at 11:36 am

    I can’t believe these are fat bombs… I’m going to try these and link to them… Thanks!

    Reply
  14. Kimberly says

    July 19, 2017 at 6:00 pm

    OKay, maybe I’m the only one that asks this- is it 1/2 cup of raspberries before or after you grind it up??

    Reply
    • Carolyn says

      July 20, 2017 at 7:39 am

      Before you grind it.

      Reply
  15. Denise M Stroud says

    March 30, 2018 at 1:46 pm

    Do you use the large shredded coconut or should we shred that in the food processor also?

    Reply
    • Carolyn says

      March 30, 2018 at 4:20 pm

      I use shredded…I think you’re thinking of flaked? You don’t want that but you may be able to grind it up more.

      Reply
  16. Christin says

    May 16, 2018 at 9:40 pm

    Amazing! I used blueberries first, then got some raspberries. Loved both ways! And so easy!

    Reply
  17. Sarah Lynn DeRiggi says

    July 10, 2018 at 6:08 pm

    I have been looking for Freeze dried raspberries and they all seems to be really high in carbs. Is there a certain brand that you buy?

    Reply
    • Carolyn says

      July 11, 2018 at 9:22 am

      I just get the ones from Trader Joe’s. A serving is high-ish in carbs but you don’t use that much for a recipe like this!

      Reply
    • Jo Anna says

      January 28, 2019 at 1:16 am

      5 stars
      You can get freeze dried on amazon

      Reply
  18. Maggie says

    February 5, 2019 at 3:56 am

    4 stars
    My country only has available prepowdered freeze dried berries; how much would I add?

    Reply
    • Carolyn says

      February 7, 2019 at 8:22 am

      Good question. Maybe 1/3 cup?

      Reply
  19. Colette says

    March 1, 2019 at 12:25 pm

    I don’t see any overall rating for your recipes. Does your website not allow for that? I want to try a recipe but don’t try them unless they have been rated already. I like to see an overall rating. Thanks!

    Reply
    • Carolyn says

      March 2, 2019 at 8:26 am

      Um… It’s RIGHT at the top of the recipe, above the picture. And it has great ratings, plus you can always just read the actual comments.

      Reply
  20. Loretta says

    March 4, 2019 at 11:12 pm

    Do you keep these in the freezer or fridge after they set?

    Reply
    • Carolyn says

      March 5, 2019 at 8:58 am

      The fridge is fine!

      Reply
  21. brends says

    October 20, 2019 at 8:24 am

    i am looking so forward to trying these out. thanks so much.

    Reply
  22. Mike says

    October 31, 2019 at 4:31 pm

    Can you use stevia rather than Swerve?
    Swerve has oligosaccharides in it, as well as non-organic Natural Flavors which tend to be chemical based. And oligosaccharides still spike your blood sugar a fair amount.

    Neither of those things really act as any kind of binding agent, right? So it’s fine to substitute them.

    Reply
    • Carolyn says

      October 31, 2019 at 5:26 pm

      Actually, no. The mixture will be far too thin with stevia. As for oligosaccharides spiking blood sugar, I’ve never heard that and they never spike mine. Not even a little.

      Reply
  23. Linda says

    August 30, 2020 at 3:28 pm

    Can we substitute pork rind for something else as I don’t eat pork. Thanks

    Reply
    • Carolyn says

      August 30, 2020 at 3:54 pm

      Um… this recipe doesn’t have pork rinds. I am very confused.

      Reply

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Carolyn PortraitLooking for the best low carb recipes? You've come to the right place! I'm Carolyn, a major carnivore and an unrepentant sweet tooth. Here you will find all you need to enjoy the low carb keto lifestyle to the fullest! Read more

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