Keto Raspberry Lemonade Bars are a deliciously tangy way to use your summer raspberries. A sweet sugar-free filling over a tender almond flour shortbread crust. This post is sponsored by Pete and Gerry’s Organic Eggs.
Okay friends, I’ve gone raspberry crazy, but that’s only because my raspberries have gone crazy on me!
I don’t know if it was the early heat or what have you, but our canes are producing far more berries than in years past. At one point, I even picked 4 full pints in a single day.
I am not complaining, trust me. It’s a very good problem to have, especially if you love raspberries as much as I do. But now I am in full keto raspberry recipe mode, starting with my sugar free Italian Cream Sodas, and now these delicious Raspberry Lemonade Bars.
And I’m not done yet! I’ve got more wonderful recipes coming for you soon.
Keto lemon bars with a twist
These delicious bars are a fun twist on classic lemon bars, and the process for making them is very similar.
If you’ve ever made keto lemon bars, you know that the filling is custard based and takes plenty of eggs. But don’t worry, it’s not at all eggy once baked.
And you can’t beat Pete and Gerry’s Organic Eggs for quality. They are beautiful eggs with rich yellow yolks, because they are free range and organic. No antibiotics, no chemical pesticides, and environmentally sustainable.
The fact that the hens have full access to the open pasture, and can peck and eat as they are meant to means healthier, happier birds. And that means better, richer, more flavorful eggs. You can see the difference and you can taste it too.
How to make Keto Raspberry Lemonade Bars
These sweet and tangy sugar free bars are fun and easy to make. Here’s how it’s done:
- Puree the raspberries. You want to do this first, in order to let it drain properly before adding to the filing.
- Line the pan with parchment. Doing so will make it much easier to remove the bars from the pan when they’re done.
- Bake the crust. This is a super easy keto shortbread crust recipe that I use in many of my bars. Just be sure to let it cool completely before adding the filling.
- Whisk the filling ingredients. The filling requires 3 whole eggs and two additional egg yolks to set properly.
- Bake the bars. They will take about 25 to 35 minutes, depending on your oven. Keep an eye on them because you don’t want the filling to brown on top.
- Let them cool properly. This is a must if you want your bars to hold together when you cut them!
Frequently Asked Questions
You can but I cannot guarantee the results. I have found that allulose in a custard filling like this can affect the consistency and they take a long time to set properly.
You bet! Simply replace the butter with a dairy free oil. Keep your eye on the crust while it bakes as it may change the baking time a bit.
I wouldn’t recommend it. The coconut flour helps thicken the filling so that it sets properly. If you want to try something else, I recommend ¼ teaspoon glucomannan.
Custard based desserts like this should be stored in the fridge. I have not tried freezing these but I imagine they would fare well. Be sure to wrap them up tightly before freezing.
Makes 16 bars (1 bar per serving)
Total fat: 9.7g
Total dietary fiber: 1.9g
I tried this recipe and it did not disappoint! Everyone loved them including me, this is definitely going to be one of our favorite desserts!
I am obsessed with these bars! My whole family asked me to make them again soon! Thanks for the recipe!
What size pan should you use for this recipe?
The recipe states 9 inches.
Hi! I love your recipes…but the raspberry bar recipe does not include measurement amounts. Can you please provide them? Id love to make these.
never MIND! I just saw the link ????
Melody Roster says
I can find the instructions on this but I don’t see the recipe anywhere.
BIG link that says “click here for recipe“