I made a batch of Raspberry Coconut Bars that quickly became one of my favorites. Combining unsweetened shredded coconut, almond flour, coconut oil, and fresh raspberries along with eggs and a splash of lemon juice, this dessert offers a moist and vibrant taste while keeping things low carb and sugar free.

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I’ve always been excited to experiment with healthy twists on classic desserts and these Raspberry Coconut Squares (Keto Low Carb) are no exception. I first crafted this recipe when I was trying to find a tasty sugar-free treat that still felt indulgent.

I tossed together 2 cups unsweetened shredded coconut with 1/2 cup almond flour and 1/4 cup coconut flour for a hearty base, then mixed in 1/3 cup melted coconut oil, 2 large eggs and added a dash of vanilla extract and a bit of salt for balance. The filling?

Fresh raspberries mixed with a little granular erythritol, a squeeze of lemon juice and of course powdered erythritol to sweeten things up even more. I love that these bars manage to be moist and full of vibrant flavor while keeping it keto friendly.

Trust me, if you love low sugar desserts this is a must try!

Why I Like this Recipe

I really love this recipe because it mixes flavors that are both sweet and a little tart, with the coconut and raspberries just hitting the spot every time. One reason is that it makes me feel like I’m indulging without the guilt since its low carb, sugar-free and gluten free, and that means I can enjoy a yummy dessert without worrying too much about my health. I also appreciate how easy it is to make even though there are several ingredients, it doesn’t take hours in the kitchen so I can whip it up on a busy day. Another thing I dig is how the texture comes out perfect with a firm base and a soft, slightly juicy raspberry layer that makes every bite interesting and satisfying. Lastly, I like that it brings a bit of a tropical vibe to my dessert table which makes things feel a bit more fun and relaxed.

Ingredients

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Unsweetened shredded coconut: Provides fiber, healthy fats and keeps the squares moist and delicious.
Almond flour: Rich in protein, fiber, and antioxidants, lends a nutty flavor and stable texture.
Coconut oil: Full of healthy fats, ensuring a tender and flavorful baked treat.
Fresh raspberries: Bring a natural tangy sweetness and antioxidants to balance the rich flavors.
Eggs: Provide binding and essential protein, enhancing the squares texture and overall flavor.
Powdered erythritol: Offers keto-friendly sweetness without causing sugar spikes and extra calories.
Lemon juice: Adds a bright tang that lifts the raspberry layer and intensifies flavors.

Ingredient Quantities

2 cups unsweetened shredded coconut

1/2 cup almond flour

1/4 cup coconut flour

1/3 cup melted coconut oil

2 large eggs

1/3 cup powdered erythritol (or your favorite keto sweetener)

1/2 tsp salt

1 tsp vanilla extract

1 1/2 cups fresh raspberries

2 tbsp granular erythritol for the raspberry layer

1 tbsp lemon juice

How to Make this

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1. Preheat your oven to 350°F and line an 8×8 inch pan with parchment paper.

2. In a large bowl, mix together 2 cups unsweetened shredded coconut, 1/2 cup almond flour, 1/4 cup coconut flour, 1/3 cup powdered erythritol, and 1/2 tsp salt.

3. In a separate bowl, whisk 2 large eggs with 1/3 cup melted coconut oil and 1 tsp vanilla extract until its well blended.

4. Slowly stir the wet ingredients into the dry mix until everything is combined.

5. Press the mixture evenly into the prepared pan, making sure it’s tight and smooth.

6. Bake the base for about 15 minutes or until it starts to get lightly golden on the edges.

7. While the base bakes, gently toss 1 1/2 cups fresh raspberries with 2 tbsp granular erythritol and 1 tbsp lemon juice in a small bowl.

8. Once the base is done, take it out of the oven and carefully spoon the raspberry mix over the top, spreading evenly.

9. Return the pan to the oven and bake for an extra 5 minutes to let the raspberry layer set a bit.

10. Remove from the oven, let the whole thing cool completely, then cut into squares and enjoy!

Equipment Needed

1. 8×8 inch baking pan and parchment paper
2. Oven
3. Large mixing bowl
4. Medium bowl for blending wet ingredients
5. Small bowl for the raspberry mix
6. Whisk
7. Measuring cups
8. Measuring spoons
9. Rubber spatula for stirring and smoothing the mixture

FAQ

Q: Can I use other berries instead of raspberries?

A: Sure, you can swap raspberries for blueberries or strawberries, but raspberries give the best tart and sweet balance in this recipe.

Q: Is it possible to make this dessert vegan?

A: Yes, you could try replacing the eggs with flax eggs, but the texture might turn out a bit different than the original version.

Q: How many squares does the recipe yield?

A: It usually makes about 16 squares, though this can vary depending on how you cut them.

Q: How should I store my Raspberry Coconut Squares?

A: Store them in an airtight container in the fridge for up to 5 days. They also freeze pretty well if you wanna keep them longer.

Q: Can I use another keto sweetener instead of erythritol?

A: Yup, you can use other low carb sweeteners like monk fruit sweetener. Just remember that the amount might need some tweaking for taste.

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

For unsweetened shredded coconut, you can try using unsweetened coconut flakes if you cant find the shredded kind. They work pretty well in texture.
If you dont have almond flour, try using walnut or pecan flour. Just be careful as they might change the flavor a bit.
You could swap powdered erythritol with powdered stevia or monk fruit sweetener. Make sure you check the conversion so its not too sweet or bitter.
If you dont have eggs around, you can mix 2 tablespoons of flaxseed meal with 6 tablespoons of water to serve as a flax egg substitute.
Vanilla extract can sometimes be replaced with almond extract for a twist. Use a little less because its a more intense flavour.

Pro Tips

1) Try to lightly toast your shredded coconut before mixing for a richer, nuttier flavor—just keep an eye on it so it doesn’t burn, ok?
2) Make sure your eggs and melted coconut oil are at room temperature before you mix them in, so you dont get any weird lumps or cook the egg a bit too soon.
3) When you press the mixture into the pan, press it really tight and even; that way when you cut it later it wont crumble all over the place.
4) Let the whole thing cool completely in the pan before cutting into squares, otherwise it might fall apart and be a real messy situation.