Raspberry Coconut Squares (Keto Low Carb) Recipe

I’m excited to introduce my Raspberry Coconut Bars, a sugar-free, low carb, gluten-free keto dessert with an unexpected twist that makes them stand out.

I never thought a sugar free bar could feel this indulgent, yet here I am admitting I stole bites straight from the pan. My Raspberry Coconut Bars sneak bright tang from fresh or frozen raspberries into a tender, slightly crumbly base made with blanched almond flour, and somehow it all works.

They’re low carb, not boring, and they leave you wondering how something this simple can be this satisfying. I’m not gonna pretend i only had one, and if you like desserts that surprise you, these will make you rethink what “keto” means.

Try not to eat them all before guests arrive.

Ingredients

• Blanched almond flour: nutty, adds protein and healthy fats, low carbs, some fiber
• Unsweetened shredded coconut: adds chew and tropical flavor, full of fiber and medium chain fats
• Erythritol or monk fruit: zero sugar sweeteners, sweet without carbs, can leave a cooling aftertaste
• Raspberries: bright tartness, natural fiber and antioxidants, gives fresh sour pop
• Unsalted butter: gives richness and holds crust, adds saturated fat and yum
• Eggs: provide structure and lift, add protein, they bind things together
• Xanthan gum (optional): tiny amount thickens filling, use sparingly or it might get slimy

Ingredient Quantities

• 1 1/2 cups blanched almond flour
• 1 1/2 cups unsweetened shredded coconut, divided
• 1/3 cup powdered erythritol or powdered monk fruit sweetener (for crust)
• 3 tablespoons powdered erythritol (for raspberry filling)
• 2 tablespoons powdered erythritol (for coconut topping)
• 1/4 cup melted unsalted butter
• 1 teaspoon vanilla extract
• 1 large egg
• 1 large egg white
• 1/2 teaspoon baking powder
• pinch of salt (about 1/8 tsp)
• 1 cup fresh or frozen raspberries
• 1 teaspoon lemon juice
• 1/8 teaspoon xanthan gum (optional, helps thicken raspberry filling)

How to Make this

1. Preheat oven to 350 F (175 C). Line an 8×8 inch pan with parchment leaving an overhang so you can lift the bars out later, and lightly grease the paper so it doesn’t stick.

2. Make the crust: in a bowl mix 1 1/2 cups blanched almond flour, 1/2 cup unsweetened shredded coconut, 1/3 cup powdered erythritol (or powdered monk fruit), 1/2 teaspoon baking powder and a pinch of salt (about 1/8 tsp). Stir to combine.

3. Add 1/4 cup melted unsalted butter, 1 teaspoon vanilla extract and 1 large egg to the dry mix. Stir until a sticky dough forms, press evenly into the prepared pan and firmly compact it (use the bottom of a measuring cup so it’s even).

4. Bake the crust for about 10 to 12 minutes, until set and lightly golden at the edges. Remove from oven and let cool slightly while you make the filling.

5. Make the raspberry filling: if using frozen raspberries thaw and drain excess juice. In a small saucepan combine 1 cup raspberries, 3 tablespoons powdered erythritol and 1 teaspoon lemon juice. Cook over medium heat, mashing the berries with a fork or spoon, until the mixture becomes jammy, 4 to 7 minutes. If you want it thicker, sprinkle in 1/8 teaspoon xanthan gum while whisking and cook another minute. Let cool a few minutes, then gently spread over the warm crust (not piping hot).

6. Make the coconut topping: in a clean bowl beat 1 large egg white until foamy, then add 2 tablespoons powdered erythritol and continue beating until slightly glossy (you don’t need super stiff peaks). Fold in the remaining 1 cup unsweetened shredded coconut until evenly coated.

7. Spoon and spread the coconut mixture over the raspberry layer, smoothing the top. Sprinkle a little extra shredded coconut on top if you want. Bake the whole pan for 18 to 22 minutes, until the top is golden and set. Watch closely toward the end so it doesn’t overbrown.

8. Cool the pan on a rack until it reaches room temperature, then chill in the fridge at least 1 to 2 hours (overnight is better) to fully set. Use the parchment overhang to lift the slab out and cut into squares with a hot, wiped knife for clean edges. Store in an airtight container in the refrigerator up to 5 days or freeze separated by parchment.

Tips: use powdered sweetener to avoid gritty texture, press crust well so bars hold together, don’t spread the raspberry while it’s too hot or it will sink into the crust, and the xanthan gum is optional but helps if your berries are too watery.

Equipment Needed

1. 8 x 8 inch baking pan (lined with parchment)
2. Parchment paper and nonstick spray or a little butter
3. Mixing bowls (one for crust, one for topping, one for raspberries)
4. Measuring cups and spoons
5. Rubber spatula or bench scraper (to press crust and spread layers)
6. Small saucepan (for the raspberry filling)
7. Whisk or electric hand mixer (to beat the egg white)
8. Fork or potato masher (to mash the raspberries)
9. Cooling rack, oven mitts and a sharp knife (for slicing clean bars)

FAQ

Raspberry Coconut Squares (Keto Low Carb) Recipe Substitutions and Variations

• Almond flour – swap with sunflower seed flour, 1:1 by volume; good nut-free option but it can sometimes cause a faint green tint when baked with baking powder, add 1/4 tsp lemon juice if you worry about that, Its slightly more grassy in flavor.
• Unsweetened shredded coconut – use unsweetened desiccated coconut or medium coconut flakes 1:1; if you only have coconut flour, use about 1/4 cup and increase the egg or liquid because coconut flour soaks up a lot more liquid.
• Powdered erythritol (crust/filling/topping) – replace with powdered monk fruit sweetener or powdered allulose 1:1; allulose browns and makes a softer set, monk fruit is close in sweetness but can have a tiny aftertaste.
• Melted unsalted butter – use melted coconut oil or melted ghee 1:1; coconut oil gives a slight coconut note and firms up in the fridge, ghee gives richer buttery flavor and is lactose free.

Pro Tips

– Use powdered sweetener only, or blitz granulated erythritol/monk fruit in a spice grinder until really fine. If it stays gritty the topping and filling will feel sandy, and yes it changes how sweet it tastes too so taste as you go.

– Press the crust really firmly into the pan so the bars hold together after baking, not just pat them once. Use the bottom of a measuring cup or a small jar to compact it evenly, and chill for a few minutes after baking if it seems fragile.

– Don’t spread the raspberry while it’s piping hot or it will sink into the crust and make a soggy mess. Let the jam cool to warm, and if your berries are watery, drain thawed berries well or stir in a tiny pinch of xanthan gum while whisking to thicken without changing the flavor.

– Chill the whole pan until fully cold, overnight if you can, before cutting. Lift with the parchment overhang and slice with a hot wiped knife for clean edges. Store in the fridge and separate layers with parchment if you freeze them.