Keto Raspberry Coconut Bars
Enjoy these delicious Keto Raspberry Coconut Bars, a low-carb dessert made with almond flour, fresh raspberries, and coconut. These keto-friendly bars are sweet, creamy, and perfect for a healthy treat or meal prep dessert.
Ingredients
- 1½ cups almond flour
- ½ cup unsweetened shredded coconut
- ½ cup fresh or frozen raspberries
- ⅓ cup keto sweetener erythritol or monk fruit
- ¼ cup unsalted butter melted
- 1 teaspoon vanilla extract
- 2 large eggs
- ¼ teaspoon salt
- Optional: coconut cream for drizzle
- Optional: extra shredded coconut
Instructions
- Preheat oven to 350°F (175°C) and line an 8×8-inch baking pan with parchment paper.
- In a bowl, mix almond flour, shredded coconut, keto sweetener, and salt.
- Add melted butter and vanilla extract; mix to form a dough.
- Press the mixture evenly into the pan to form the crust.
- Bake for 10 minutes until lightly golden.
- In another bowl, mash raspberries and mix with eggs.
- Spread the raspberry mixture over the crust.
- Sprinkle extra shredded coconut on top.
- Bake for 18–20 minutes until set.
- Cool completely before slicing.
Notes
- Use unsweetened coconut to keep it keto-friendly.
- Allow bars to cool fully before cutting.
- Adjust sweetener to balance tartness.
- Store chilled for best texture.