Keto Raspberry Coconut Bars
When I was a kid, my grandmother made the most fabulous raspberry coconut bars.
They were a cookie base that wasn't super sweet - almost like a shortbread - topped with raspberry jam and a coconut mixture that was crispy on top and chewy underneath... incredibly addictive.
Over the years, I’ve had to adapt the recipe a couple of times.
About a decade ago, I had to come up with a gluten-free version. I may have had to give up flour, but I wasn’t going to give up those bars!
Nowadays, it’s a matter of gluten AND sugar.
I recently made a batch of the original bars as a holiday gift. As my husband was happily munching on the cut-off ends that were left over... it was pretty clear that I’d need to come up with a keto version!
These are FANTASTIC! They definitely scratch the itch, and don't taste like you're missing anything at all.
I have to fight my non-keto husband over them, LOL!
Keto Raspberry Coconut Bar Ingredients
While some of the ingredients are pretty universal - eggs, butter, etc - there are a few that are more specific to keto baking. Here’s a bit of information on those ones:
Almond flour is foundational to SO many keto and low-carb baking recipes. I buy it in bulk, as I use it so often.
In general, you’ll have the best results from a fine grind flour that’s made from blanched almonds. That is to say, you shouldn’t see little bits of brown in the flour.
... That’s almond meal, but sometimes sold as almond flour.
I use unsweetened, original flavour almond mild - the kind sold in tetra packs in the refrigerated section. You can use vanilla flavoured if you like, just be sure to buy unsweetened!
Coconut flour is another super foundational ingredient when it comes to keto baking, and I often use it in conjunction with almond flour.
While almond flour doesn’t soak up / retain much in the way of liquid, coconut flour does. This contributes to the moisture content and overall texture of your baked goods - it’s a good complement for the almond flour properties.
Generally, you’ll use a LOT less coconut flour than you will almond flour, as a little goes a long way!
There are two sugar substitutes I use for this, depending on what I have on hand any given day.
First off is Swerve Granular Sweetener, which is straight erythritol. This is what I started with, and it’s a good standby.
More recently, I’ve been into using a Monkfruit/Erthyritol blend (I’ve used several different brands), which I’m slightly preferring to the Swerve.
They both taste a lot like actual sugar, but the blend has a bit less of the “cooling” sensation in the mouth.
Unflavoured Protein Powder
I keep a big canister of unflavored, unsweetened protein powder on hand at all times.
Whey protein powder was the final piece of the puzzle when I developed my Gluten-Free Soft Pretzels recipe (Not low carb!), and I’ve carried that knowledge forward in my low carb baking.
The brand I use will generally vary based on what’s on sale, but the basics are the same:
It has to be unflavoured, unsweetened whey protein powder. I haven’t had any issues with any brand I’ve used so far.
Xanthan gum is another ingredient I’ve brought with me from my regular gluten-free baking days.
While I used it exclusively with baking - it helps add some of the glue/stretch properties that gluten-free florus lack - these days, I also use it for a thickener for soups, sauces, etc.
A great thing to have on hand, when you’re living low carb.!
While the initial purchase may seem expensive, it lasts forever. You rarely use more than a teaspoon for a recipe.
A Note on the Raspberries
The original bar used premade raspberry jam/raspberry preserves for the middle layer.
I haven’t been able to find any sugar-free raspberry jam or raspberry preserves here lately, so I made the filling from scratch.
If you do have access to sugar-free raspberry jam, feel free to use about ¾ cup of it as the middle layer, skipping the raspberries and sweetener from that layer.
You do not need to cook the jam at all, just spread it right on the bottom layer!
Tools You’ll Need to Make these Low Carb Raspberry Coconut Bars
Most of what you’ll need is pretty basic - measuring spoons and cups, etc.
While you can use any 9 x 13 pan for this, I definitely recommend using a nonstick one, if you have it... and that goes double if you’re using premade raspberry jam!
I use a Wilton Nonstick 9 x 13" Pan and love it.
I’m actually kind of surprised - Wilton has really been stepping up their game lately, and their nonstick pans are actually really good! I also have a set of their nonstick baking sheets, love em, no complaints.
Anyway, if you don’t have a nonstick pan, I recommend spraying the pan with pan spray, then lining it with parchment paper.
I did that in these photos - even with the nonstick pan - to show how I do it.
Tips for Making Keto Raspberry Coconut Bars
- Be sure to start with very soft butter -but NOT melted.
- When you add your eggs and lemon juice, the butter may look like it’s curdling, and may clump. This is OK! Just beat it as smooth as you can for now.
- Once the dry ingredients are added, it can be easier to beat the lumps out of the butter. The dry ingredients give the mixer more to grab onto!
- Don’t overthink the thickness of the raspberry sauce. It doesn’t have to be jam consistency - excess moisture will be taken up by the coconut layer! It’s all good.
- If you’d like a top layer that’s more airy, you can add an extra egg to it.
How Many Carbs are in Keto Raspberry Bars?
These bars each have 18 grams of total carbohydrate, with 10 of those coming from the erythritol and 5 from fiber - so about 3 grams of net carbs per bar!
More Low Carb Dessert Recipes
Looking to indulge your sweet tooth in a way that won’t spike your blood sugar? Here are some recipes to try!
Keto Chewy Lemon Bars
Sugar-Free Chocolate Chip Truffles
Low Carb Bananas Foster Truffles
Keto Cream Cheese Mints
Low Carb Holiday Desserts
Keto Creme Brulee
Keto Carrot Cake
How to make Keto Raspberry Coconut Bars
Full recipe follows, here's the pictorial overview:
In stand mixer, cream butter and sugar substitute until fluffy. Add eggs, almond milk, and vanilla, beat until everything is incorporated and mostly smooth. (Some butter lumps are ok, as long as the butter was soft!)
In a large bowl, mix together flours, protein powder, baking powder, xanthan gum, and salt. Slowly add this dry mix to the mixer bowl, and beat until well incorporated and smooth.
Wrap dough in plastic film, chill for 1 hour.
While waiting, make the filling:
In a small pot, combine raspberries, sugar substitute, and salt. Simmer until raspberries break down and form a thick sauce, about 20-25 minutes. (I'll usually just leave it on a low simmer while the dough chills).
Preheat the oven to 350 F (180 C), Grease bottom and sides of 9 x 13" pan with shortening or pan spray.
Spread dough over bottom of pan, pressing to form a crust of relatively even thickness.
Spread raspberry mixture evenly over the crust.
Whisk eggs until foamy. Add sugar substitute, whisk until well combined.
Add coconut and extract, stir to combine well.
Drop spoonfuls of the coconut mixture all over the raspberry layer, and gently spread to create a solid layer. Press down gently to compress the layer.
Bake 30-40 minutes until golden brown.
Cool to almost room temperature before cutting into squares, allow to fully cool before lifting from pan and serving.
More Keto Potluck Foods
Looking for low carb options to serve at your next potluck - or bring to a party? I’ve got you covered!
Keto Cabbage Rolls
Keto Funeral Potatoes
Crunchy Keto Crackers
Keto Stromboli Meatloaf
Low Carb Bacon Cheeseburger Soup
Cauliflower Low Carb Mac and Cheese
Keto Chewy Lemon Bars
Low Carb Broccoli Salad
Keto Turkey Meatballs with Cranberry Glaze
Low Carb Creamy Cucumber Salad
Keto Spinach Artichoke Dip
Chicken Bacon Ranch Armadillo Eggs
Keto Mushroom Turnovers
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Keto Raspberry Coconut Bars
- 1 pint Fresh raspberries
- 2 tablespoon Sugar substitute
- Pinch Salt
- 1 Large eggs
- 1 cup Sugar Substitute
- 3 cups Unsweetened coconut
- 1 teaspoon Vanilla extract
- In stand mixer, cream butter and sugar substitute until fluffy. Add eggs, almond milk, and vanilla, beat until everything is fully incorporated and smooth.
- In a large bowl, mix together flours, protein powder, baking powder, xanthan gum, and salt. Slowly add this dry mix to the mixer bowl, and carefully mix until well incorporated and smooth.
- Wrap dough in plastic film, chill for 1 hour.
- While waiting, make the filling:
- In a small pot, combine raspberries, sugar substitute, and salt. Simmer until raspberries break down and form a thick sauce, about 20-25 minutes.
- Preheat the oven to 350 F (180 C), Grease bottom and sides of 9 x 13" pan with shortening or pan spray.
- Spread dough over bottom of pan, pressing to form a crust of relatively even thickness.
- Spread raspberry mixture evenly over the crust.
- Whisk eggs until foamy. Add sugar substitute, whisk until well combined.
- Add coconut and extract, stir to combine well.
- Drop spoonfuls of the coconut mixture all over the raspberry layer, and gently spread to create a solid layer. Press down gently to compress the layer.
- Bake 30-40 minutes until golden brown.
- Cool to almost room temperature before cutting into squares, allow to fully cool before lifting from pan and serving.