Published: Mar 20, 2022 by Carolyn

Keto Raspberry Coconut Bars

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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.

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.

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 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.

4.79 from 14 votes

Print Pin Rate

Course: Dessert

Cuisine: American

Keyword: keto raspberry coconut bars

Prep Time: 15

Cook Time: 55

Total Time: 1 10

Servings: 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.

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

4.79 from 14 votes (3 ratings without comment)

Keto Raspberry Coconut Bars

Recipe inspiration

Ingredients

How to make keto raspberry coconut bars

Frequently Asked Questions

More delicious keto raspberry recipes