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    Home » Keto Brownies & Bars » Keto Raspberry Coconut Bars

    Published: Mar 20, 2022 by Carolyn

    Keto Raspberry Coconut Bars

    This post may contain Amazon or other affiliate links. As an Amazon Associate I earn from qualifying purchases.

    4.6K shares
    Jump to Recipe Print Recipe

    Looking for a delectable keto cookie bar? Try these Raspberry Coconut Bars on for size. They feature a tender shortbread crust, a sugar-free raspberry jam filling, and a chewy coconut topping.

    A stack of keto raspberry coconut bars on a white plate with some raspberries.

    For diehard chocoholics like me, other desserts have to work a lot harder to win us over. They have to be really flavorful and have the perfect texture.

    I am happy to report that these Keto Raspberry Coconut Bars put in their due diligence and worked their magic on me. One bite and I was all “chocolate, what’s that?”.

    They have such wonderful flavor, with that delightful tangy sweetness from the raspberries. And the chewy coconut topping contrasts perfectly with the shortbread crust.

    They rank up there with keto peanut butter mousse and keto thumbprint cookies for non-chocolate desserts that I adore!

    A pile of raspberry coconut bars with a bowl of berries in the background.

    Recipe inspiration

    As I often do, I took my inspiration from a fellow food blogger who creates full carb recipes. This time, I spotted similar bars over on Bake or Break and they just called to to me. And I knew that all the different layers could be ketofied.

    The shortbread crust was easy, as I’ve made similar crusts many times for recipes like Keto Twix Bars and Keto Lemon Cheesecake Bars. For the raspberry jam, I pilfered the filling from my keto linzer cookies.

    I didn’t have a blueprint for the coconut layer but I took my chances on a basic combination of eggs, butter, sweetener, and coconut. Worked like a charm!

    Close up shot of keto raspberry coconut bars with a bite taken out of one.

    Ingredients

    Raspberry Coconut Bars take standard keto ingredients that many of you have in your pantry already. You will need:

    • Almond flour
    • Powdered sweetener
    • Butter
    • Raspberries (frozen is fine)
    • Gelatin (see frequently asked questions for alternatives)
    • Eggs
    • Whipping cream
    • Brown sugar replacement
    • Shredded coconut

    How to make keto raspberry coconut bars

    While the bars have several layers and steps, they are really quite simple to make.

    1. Prepare the shortbread crust: This crust takes only 4 ingredients and is quite similar to my keto pie crust recipe. You simply stir the melted butter into the dry ingredients and then press firmly into the bottom of the pan.
    2. Par-bake the crust: Partially baking the crust before adding the filling ensures that it will be crisp and hold together.
    3. Make the raspberry filling: Simmer the berries until tender, then stir in the sweetener. A little gelatin helps give the filling a jam-like consistency.
    4. Spread over the cooled crust: Make sure the crust it completely cool before you add the raspberry mixture. Otherwise it won’t firm up properly.
    5. Prepare the coconut topping: Simply whisk all of the ingredients together and spread over the filling.
    6. Bake until golden.
    7. Let cool completely: Allow the bars to cool before attempting to cut into them. The texture will be much better and the bars won’t crumble.
    Four photos showing the steps for making keto raspberry coconut bars.

    Frequently Asked Questions

    Is there a good way to make this nut-free?

    Yes, you can use sunflower seed flour or another seed meal for the crust. Do be forewarned that it will have a different color and won’t quite looks as fine. But it works!

    What about making it dairy-free?

    I haven’t tried it myself but you should be able to replace the butter with coconut oil and the whipping cream with coconut cream. It make take a bit longer to bake through properly.

    Can I use a different sweetener?

    If you want the crust to firm up properly, you must use an erythritol based sweetener. Both BochaSweet and allulose will make the crust soft, and allulose will make it a lot darker as well. I don’t recommend it.

    What can I use in place of the gelatin?

    You need something to thicken the raspberries and make them more like jam. You can try using ½ teaspoon glucomannan or xanthan gum as instead. Make sure to whisk them in vigorously while the mixture is still hot, to avoid clumping.

    How do you store Keto Raspberry Coconut Bars?

    Store the bars on the counter in a covered container for up to 4 days, or in the fridge for a week. They can also be tightly wrapped and frozen for up to a month.

    Two raspberry coconut bars in front of a stack of more bars and a vase with flowers.

    More delicious keto raspberry recipes

    • Keto Raspberry Sorbet
    • No Bake Raspberry Mousse Tart
    • Triple Berry Keto Cobbler
    • Raspberry Cheesecake Bites
    • Peanut Butter and Jam Fat Bombs
    • Keto Raspberry Lemon Muffins
    A stack of keto raspberry coconut bars on a white plate with some raspberries.

    Keto Raspberry Coconut Bars

    Looking for a delectable keto cookie bar? Try these Raspberry Coconut Bars on for size. They feature a tender shortbread crust, a sugar-free raspberry jam filling, and a chewy coconut topping.
    4.91 from 11 votes
    Print Pin Rate
    Course: Dessert
    Cuisine: American
    Keyword: keto raspberry coconut bars
    Prep Time: 15 minutes minutes
    Cook Time: 55 minutes minutes
    Total Time: 1 hour hour 10 minutes minutes
    Servings: 16 bars
    Calories: 173kcal

    Ingredients

    Crust

    • 1 ½ cups almond flour
    • ⅓ cup powdered Swerve Sweetener
    • ¼ teaspoon salt
    • ¼ cup butter melted

    Filling

    • 1 ½ cups raspberries
    • 3 tablespoon water
    • 3 tablespoon powdered Swerve Sweetener
    • 1 teaspoon gelatin

    Topping

    • 2 large eggs room temperature
    • 2 tablespoon melted butter
    • 2 tablespoon heavy whipping cream room temperature
    • ½ cup Swerve Brown can sub granular if need be
    • 1 ½ cups unsweetened shredded coconut
    US Customary – Metric

    Instructions

    Crust

    • Preheat the oven to 325ºF.
    • In a medium bowl, whisk together the almond flour, sweetener, and salt. Stir in the melted butter until the mixture begins to come together.
    • Press the mixture firmly and evenly into the bottom of an 9×9 inch metal baking pan. Bake 12 to 15 minutes, until just golden brown around the edges.
    • Remove and let cool completely.

    Raspberry Filling

    • In a medium saucepan over medium heat, combine the raspberries and water. Bring to a boil, then reduce the heat to a simmer. Cook until the berries are soft enough to be mashed easily with a fork.
    • Stir in the powdered sweetener, then whisk in the gelatin. Let cool a few minutes to thicken, then spread over the cooled crust.

    Topping

    • In a large bowl, whisk together the eggs, butter, and cream. Whisk in the sweetener until well combined, breaking up an clumps.
    • Stir in the coconut, then drop the topping by the spoonful over the raspberry filling, and spread carefully over to cover.
    • Bake 30 minutes, until golden brown and just firm to the touch. Remove and let cool completely before cutting into bars.
    Nutrition Facts
    Keto Raspberry Coconut Bars
    Amount Per Serving (1 bar)
    Calories 173 Calories from Fat 140
    % Daily Value*
    Fat 15.5g24%
    Carbohydrates 5.7g2%
    Fiber 2.9g12%
    Protein 3.9g8%
    * Percent Daily Values are based on a 2000 calorie diet.
    4.6K shares

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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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    Comments

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      Recipe Rating




    1. Renata Sorace says

      April 29, 2023 at 4:43 pm

      5 stars
      Frkn delicious!!! My new favorite..Thank you for all the amazing recipes.

      Reply
    2. Shawna says

      March 22, 2023 at 12:18 am

      I’d love to make these bars, but I cannot use almond flour I have a inflammation response to almond flour, is there a way to sub coconut flour in this recipe..

      Reply
      • Carolyn says

        March 22, 2023 at 8:56 am

        No but try sunflower seed flour: https://alldayidreamaboutfood.com/how-to-make-your-own-sunflower-seed-flour/

        Reply
    3. Kim Harbeck says

      February 15, 2023 at 8:50 pm

      4 stars
      What did I do wrong? I followed the recipe, except I substituted strawberries. They taste really good, but the bottom crust is very soggy. Also, could I sub in sugar free jam for the filling?thanks so much, love love your recipes.

      Reply
      • Carolyn says

        February 16, 2023 at 8:26 am

        You subbed strawberries which have a higher moisture content and become soggy and mushy when baked. That’s where you went wrong. Feel free to use jam.

        Reply
    4. Cindy says

      January 07, 2023 at 3:31 am

      Hi, can I use 2% milk in place of heavy cream?

      Reply
      • Carolyn says

        January 07, 2023 at 6:12 pm

        No, it won’t set properly. Much too thin.

        Reply
    5. Tracey says

      May 11, 2022 at 12:49 pm

      Hello there,

      Can I substitute coconut flour here. My son has a nut free school. Thanks in advance.

      Reply
      • Carolyn says

        May 11, 2022 at 1:26 pm

        Coconut flour is never a good option to replace almond flour. But please read the FAQ section in this post as I give a nut-free alternative.

        Reply
    6. Megyn Brown says

      May 01, 2022 at 9:44 am

      Hello! What can I use instead of almond flour for this recipe? Can’t stand the after taste of almond flour!
      Thanks, Megyn Brown

      Reply
      • Carolyn says

        May 01, 2022 at 10:59 am

        Please read the blog post as I already addressed that question.

        Reply
    7. Kristyn says

      April 14, 2022 at 12:51 pm

      5 stars
      Such a heavenly dessert!! Love the raspberry & coconut together! They are gooey & delicious!

      Reply
    8. Agnes says

      April 14, 2022 at 11:48 am

      The combination of raspberry + coconut sounds amazing! Thank you for sharing this keto recipe!

      Reply
    9. katerina @ diethood.com says

      April 14, 2022 at 11:02 am

      5 stars
      These keto raspberry coconut bars are absolutely amazing! Everyone LOVED them! The perfect sweet treat!

      Reply
    10. Stephanie says

      March 28, 2022 at 9:26 am

      5 stars
      I made these over the weekend for a party and they were a big hit. I actually thought they were better than next day as the raspberry filling his seeped in to the topping. As always. Thanks for the great recipe.

      Reply
    11. Lisa says

      March 26, 2022 at 9:13 pm

      This sounds delish! I am thinking of making them tomorrow but only have frozen raspberries, did you use fresh or frozen?

      Reply
      • Carolyn says

        March 26, 2022 at 9:54 pm

        Please read the blog post as I address that. 🙂

        Reply
    12. Cher says

      March 26, 2022 at 5:11 pm

      5 stars
      Awesome

      Reply
    13. Cheryl Musta says

      March 26, 2022 at 1:28 pm

      5 stars
      made this recipe to take to a sister’s luncheon on March 25th, we meet at a restaurant and they were a big hit, thank you so much for such great recipes and all you do.

      Reply
      • Carolyn says

        March 26, 2022 at 2:13 pm

        Delighted to hear it!

        Reply
    14. Jody K says

      March 21, 2022 at 2:46 pm

      Pre keto I used to make a raspberry jam & coconut tart at Christmas. I am trying these to day. Think that they may be a great substitute. I had prepared sugar free raspberry jam that I hand canned so that is the only change to the recipe I made. Looking forward to a slice after supper with a cup of tea

      Reply
    15. Jo says

      March 21, 2022 at 9:59 am

      5 stars
      Delicious!

      Reply
    16. Nancy says

      March 20, 2022 at 5:21 pm

      5 stars
      Do these need to be refrigerated?

      Reply
      • Carolyn says

        March 20, 2022 at 5:45 pm

        The storage info is under the Frequently Asked Questions.

        Reply
    17. Barbara White says

      March 20, 2022 at 12:18 pm

      Could strawberries be substituted? Same amount?

      Reply
      • Carolyn says

        March 20, 2022 at 1:07 pm

        I would think so but I can’t guarantee it.

        Reply
    18. Leeann says

      March 20, 2022 at 9:07 am

      YUM YUM YUM
      This looks AMAZING!
      I will be making these this week!!

      Reply
    19. Wendy says

      March 20, 2022 at 8:59 am

      5 stars
      Well this is happening today!! Thank you, Carolyn!! Your tried and true recipes are always a hit!

      Reply

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