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Keto Raspberry Coconut Bars

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A simple and delicious recipe for keto raspberry coconut bars with a buttery almond flour base, tangy raspberry filling, and golden coconut topping. Perfect for the keto diet and low-carb lifestyles!

Ingredients

Scale

Base:

  • 1 ½ cups almond flour
  • ¼ cup unsweetened shredded coconut
  • ⅓ cup melted butter (or coconut oil)
  • 2 tablespoons powdered erythritol
  • 1 teaspoon vanilla extract
  • Pinch of salt

Raspberry Filling:

  • 1 ½ cups fresh or frozen raspberries
  • 2 tablespoons chia seeds
  • 2–3 tablespoons powdered erythritol

Coconut Topping:

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

Instructions

  1. Preheat and Prep: Preheat oven to 350°F (175°C). Line an 8×8-inch pan with parchment paper.
  2. Make the Base:
    • Mix almond flour, shredded coconut, erythritol, melted butter, vanilla, and salt until crumbly.
    • Press into the prepared pan and bake for 10-12 minutes until edges are golden.
  3. Prepare Raspberry Filling:
    • Cook raspberries over medium heat, stirring until softened.
    • Mix in chia seeds and erythritol, then let thicken for 5 minutes.
  4. Make Coconut Topping:
    • Whisk eggs, shredded coconut, erythritol, and vanilla until combined. Add a splash of water if needed for spreadability.
  5. Assemble:
    • Spread raspberry filling over the cooled base.
    • Gently spread coconut topping over the filling.
  6. Bake Again: Bake for 20-25 minutes until the coconut topping is golden.
  7. Cool and Slice: Let the bars cool completely before slicing into squares.

Notes

  • Store in the fridge for up to 1 week or freeze for 2-3 months.
  • Adjust erythritol to taste based on sweetness preference.
  • Substitute raspberries with blackberries or blueberries for variety.

Nutrition

Find it online: https://www.wellnesswarrior.org/keto-raspberry-coconut-bars/