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Raspberry Coconut Bars

Delicious keto-friendly dessert bars combining the flavors of raspberries and coconut, perfect for satisfying sweet cravings without the carbs.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 12 bars
Course: Dessert, Snack
Cuisine: American, Keto
Calories: 150
Ingredients Method Notes

Ingredients
  

Base Ingredients
  • 2 cups almond flour Rich in protein and healthy fats.
  • 1 cup unsweetened shredded coconut Adds texture and flavor.
  • 1/2 cup erythritol Keto-friendly sweetener.
  • 1/2 cup butter (melted) Can substitute with coconut oil for dairy-free version.
Filling
  • 2 cups fresh raspberries Can use frozen if fresh are unavailable.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C). Grease a baking dish lightly with butter or coconut oil.
  2. In a mixing bowl, combine almond flour, shredded coconut, and erythritol. Mix until well blended.
  3. Melt the butter and allow it to cool before adding it to the dry mixture. Stir until it forms a crumbly texture.
  4. Reserve about 1/4 cup of the crumb mixture for topping and press the remainder into the prepared baking dish to form an even base.
  5. Distribute the raspberries evenly over the almond flour layer, pressing them lightly but do not mash.
  6. Sprinkle the reserved crumb mixture over the raspberries.
Baking
  1. Bake the bars for 25-30 minutes or until golden brown on top.
  2. Allow them to cool completely before slicing into square bars.
Storage
  1. Store in an airtight container in the fridge for optimal freshness.

Notes

Feel free to experiment by adding dark chocolate chips or nuts for variety. For a refreshing twist, incorporate some lemon or lime zest.