Hey there! Welcome to my kitchen. Grab your apron, and let’s whip up some magic together. Today, we’re making Keto Raspberry Coconut Bars, and trust me, they’re as good as they sound. These bars are perfect for anyone looking for a low-carb treat that’s bursting with flavor. The best part? They’re simple to make, even if you’re not a pro baker.

Now, before we get our hands messy, let me say this: I’m here for you. Every step, every tip—I’ll make sure nothing’s confusing. By the end, you’ll feel like a keto dessert superstar. Sound good? Let’s get started.

What You’ll Need

First things first, gather your ingredients. You don’t want to get halfway through and realize you’re missing something. Here’s the lineup:

For the Base:

1 ½ cups almond flour
¼ cup unsweetened shredded coconut
⅓ cup melted butter (or coconut oil for dairy-free)
2 tablespoons powdered erythritol (or your favorite keto-friendly sweetener)
1 teaspoon vanilla extract
A pinch of salt

For the Raspberry Filling:

1 ½ cups fresh or frozen raspberries
2 tablespoons chia seeds
2-3 tablespoons powdered erythritol (adjust based on your sweet tooth)

For the Coconut Topping:

¾ cup unsweetened shredded coconut
2 large eggs
3 tablespoons powdered erythritol
1 teaspoon vanilla extract

Let’s Start Baking!

Step 1: Preheat and Prep

Preheat your oven to 350°F (175°C). Grab an 8×8-inch baking pan and line it with parchment paper. This step saves you a lot of cleanup later—and keeps the bars from sticking.

Step 2: Make the Base

In a mixing bowl, combine almond flour, shredded coconut, powdered erythritol, melted butter, vanilla extract, and salt. Use a spoon or your hands to mix it until it looks like crumbly dough. It should hold together when you press it.
Dump this mixture into your prepared pan. Press it down evenly with your hands or the back of a spoon to form the base layer.
Pop it in the oven for 10-12 minutes, or until the edges just start turning golden. Don’t overdo it! This is your sturdy foundation, and you don’t want it too hard.

While that’s baking, we’ll move on to the filling.

Step 3: Raspberry Filling Time

In a small saucepan, add your raspberries (fresh or frozen both work) and cook over medium heat. Stir often to prevent burning.
Once the berries start breaking down and bubbling, stir in the chia seeds and sweetener. The chia seeds will thicken the mixture, so give it about 5 minutes to do its thing.
Set the filling aside to cool slightly. It should look like a jammy spread—not too runny, not too stiff.

Step 4: Make the Coconut Topping

In another bowl, whisk together the eggs, shredded coconut, powdered erythritol, and vanilla extract. You’re aiming for a mixture that’s moist but spreadable.
If it feels too dry, add a tiny splash of water or almond milk to loosen it up.

Assembling the Bars

Now it’s time to bring everything together. Your base should be out of the oven and cooled a bit.

Spread the raspberry filling evenly over the baked base. Use the back of a spoon or an offset spatula to make sure it covers every corner.
Dollop the coconut topping over the raspberry layer, then gently spread it out. Don’t worry if it’s not perfectly smooth—those little peaks will toast beautifully in the oven.

Final Bake

Put the assembled bars back in the oven for 20-25 minutes. You’ll know they’re ready when the coconut topping turns golden brown, and your kitchen smells like heaven.

Cool, Slice, and Serve

Once out of the oven, let the bars cool completely in the pan. This part is key! If you cut them while they’re warm, they’ll crumble, and we want neat slices, right?

After they’re cool, lift the bars out using the parchment paper and place them on a cutting board. Use a sharp knife to slice them into squares or rectangles.

Storing Your Keto Raspberry Coconut Bars

Here’s the thing about these bars—they don’t last long because everyone eats them. But if you manage to save a few:

In the fridge: Store in an airtight container for up to a week.
In the freezer: Wrap individual bars in parchment paper, then put them in a zip-top bag. They’ll keep for about 2-3 months. Just thaw for a few minutes before eating.

Tips to Nail This Recipe

Don’t skip the chia seeds in the raspberry filling. They’re the magic that makes it thick and spreadable without adding carbs.
Taste as you go. Sweetness is personal. If you like things sweeter, adjust the erythritol to your liking.
Keep an eye on the coconut topping. It can go from golden to burnt pretty fast, so set a timer and check toward the end.

Why You’ll Love These Bars

Okay, I know I said I wouldn’t hype them up too much, but seriously—they’re good. The crumbly almond flour base, the tart raspberry filling, and the sweet, toasted coconut topping all come together perfectly. Plus, they’re keto-friendly, so you can enjoy them without worrying about your carbs for the day.

These bars are perfect for:

Afternoon snacks
A quick breakfast with coffee
Impressing guests at a potluck
Treating yourself on a busy day

My Personal Story with These Bars

I first made these on a whim. I had a bunch of raspberries about to go bad and no time to bake something complicated. Fast forward to today, and now they’re a family favorite. My kids love them, my friends always ask for the recipe, and I’ve had to promise to bring them to every holiday party.

Even better? They’re so easy to adapt. Sometimes I add a sprinkle of cinnamon to the base or swap the raspberries for blueberries. The possibilities are endless.

What to Pair Them With

If you’re in the mood for pairing, try these bars with:

A cup of hot coffee or tea. The coconut flavor goes beautifully with something warm and comforting.
A dollop of whipped cream. Make sure it’s unsweetened or lightly sweetened with a keto-friendly option.
Dark chocolate drizzle. Melt some sugar-free chocolate and drizzle it over the top for a fancy touch.

So there you have it, my friend—Keto Raspberry Coconut Bars that are as easy to make as they are to eat. Give them a try, and let me know how they turn out. Better yet, snap a picture and share it. I’d love to see your creation!

Now, let’s get baking—your new favorite treat is waiting.