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.
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!
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!
Raspberry Coconut Bars take standard keto ingredients that many of you have in your pantry already. You will need:
- Almond flour
- Powdered sweetener
- Raspberries (frozen is fine)
- Gelatin (see frequently asked questions for alternatives)
- 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.
- 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.
- Par-bake the crust: Partially baking the crust before adding the filling ensures that it will be crisp and hold together.
- 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.
- 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.
- Prepare the coconut topping: Simply whisk all of the ingredients together and spread over the filling.
- Bake until golden.
- 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.
Frequently Asked Questions
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!
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.
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.
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.
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.
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
Keto Raspberry Coconut Bars
- 1 ½ cups raspberries
- 3 tablespoon water
- 3 tablespoon powdered Swerve Sweetener
- 1 teaspoon gelatin
- 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
- 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.
- 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.
- 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.