These Raspberry Crumble Bars are the most indulgent keto low-carb dessert I have ever made. They have a crumbly base and a rich raspberry jam layer.
Table of contents
What Are Raspberry Crumble Bars?
Raspberry Crumble Bars are a healthy breakfast recipe made of a crumbly base with gluten-free flour, a refine-sugar-free jam, and a toasted coconut top layer.
It also makes for a lovely snack that is suitable for almost all dietary requirements.
Why I Love This Recipe
These Raspberry Crumb Bars are a delicious easy breakfast recipe that is also:
- Gluten-Free
- Egg-Free
- Dairy-Free
- Vegan
- Paleo
- Keto-Friendly
- Low-Carb
How To Make Raspberry Crumble Bars
This is a (relatively) simple recipe, made with a few wholesome ingredients.
Ingredients
- Almond Flour – Almond flour is a delicious low-carb flour that brings a nutty taste with a lot of nutrients. Pick ultra-fine almond flour for the best results.
- Desiccated Coconut – I like unsweetened desiccated coconut to reduce the added sugars in the recipe.
- Coconut Flour – Coconut flour is another healthy flour full of fiber and nutrients that adds a delicious coconut taste.
- Coconut Oil – Prefer using unrefined coconut oil. You could also use melted butter if you don’t have coconut oil, but it won’t be dairy-free anymore.
- Maple Syrup – Use sugar-free maple syrup for keto-friendly raspberry bars.
- Vanilla – vanilla extract or essence brings a delicious taste to the recipe. You can also use grated vanilla pods.
- Raspberries – Fresh or frozen raspberries can be used to make sugar-free jam. Raspberries are low-carb fruits.
- Chia Seeds – Chia seeds are superfoods rich in minerals and vitamins that I love using in many recipes.
- Coconut Chips – fresh or toasted coconut chips work. I like the taste of toasted coconut so it’s my pick for the top layer.
Making The Crumble
If you are a lover of crumble bars, you will love this simple healthy raspberry crumble bars recipe. So here is how to make them.
It is a very simple recipe as all you have to do is process all the ingredients – for the bottom layer – into a food processor. It just takes 5 minutes to prepare.
The bottom layer is my favorite part. It is ‘buttery’ with a lovely crumb texture that melts in your mouth.
Making The Jam
The filling is a super healthy jam, the sweetest fresh raspberry chia seed jam you’ll ever make with no refined sugar.
It only takes 5 minutes to cook the raspberry filling ingredients into a mixture that can be spread on the base.
Making The Crust
Finally, the coconut crust on top is crunchy, with a delicious taste of roasted coconut that goes so well with the raspberry jam.
Combine all the top crust ingredients in a large bowl and sprinkle it on top of the jam by crumbling the batter.
Storage Instructions
You can store your Raspberry Crumble Bars in the refrigerator for up to 3 days in an airtight container.
It’s also possible to freeze them for up to 3 months and reheat them in the oven for a few minutes or thaw them in the fridge overnight.
Frequently Asked Questions
Can I Use Oats In Crumble Raspberry Bars?
Yes, you can use oats in the shortbread, but the recipe would be slightly higher in carbs.
Can I replace the sweeter with a crystal sweetener?
You can use a crystal sweetener such as erythritol if you are on a low-carb diet, or light brown sugar if you’re not.
Can I Use Other Berries?
Yes, you can use strawberries or blueberries for the jam instead of fresh raspberries. If you don’t like berries, you can also use apricot or peach.
Can I use store-bought raspberry preserves?
The recipe will work with raspberry preserves but it’s always healthier and more interesting to make your own food!
More Breakfast Bar Recipes
If you like healthy breakfast bars, you’ll love these:
Keto Protein Bars
No-bake Peanut Butter Bars
Keto Magic Cookie Bars
Keto Granola Bars Hemp Seed Bars
Homemade Twix Bars
No-Bake Keto Granola Bars With Peanut Butter
Did You Like This Recipe?
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Raspberry Crumble Bars
6gNet Carbs
Raspberry Crumble Bars are easy, healthy, keto, low-carb, paleo, and vegan breakfast bars. A delicious gluten-free dessert with only 7 grams of net carbs per slice.
Author: Carine Claudepierre
Prep: 20 minutes mins
Cook: 30 minutes mins
Total: 50 minutes mins
Yield: 16 bars
Serving Size: 1 slice
4.73 from 93 votes
Ingredients
US Customary – Metric
BOTTOM LAYER
- 2 cups Almond Flour
- 2 cups Unsweetened Desiccated Coconut
- ½ cup Coconut Flour
- 4 tablespoons Coconut Oil melted
- 6 tablespoons Sugar-Free Maple Syrup or honey or maple syrup
- 2 tablespoons Vanilla Extract
- ¼ teaspoon Salt
- 8-10 tablespoons Water
RASPBERRY CHIA JAM
- 3 cups Frozen Raspberries
- ¼ cup Water
- ½ cup Chia Seeds
- ¼ cup Sugar-Free Maple Syrup or maple syrup or honey
- 1 teaspoon Vanilla Extract
TOP LAYER
- 1 cup Coconut Chips
- ⅓ cup Almond Flour
- ½ cup Unsweetened Desiccated Coconut
- 3 tablespoons Sugar-Free Maple Syrup or honey or maple syrup
- 2 tablespoons Coconut Oil
- ¼ teaspoon Salt
This recipe may contain Amazon or other affiliate links. As an Amazon Associate I earn from qualifying purchases.
Instructions
Preheat the oven to 350°F (180°C).
Prepare an 8-inch square baking tray covered with parchment paper. Set aside.
BOTTOM LAYER
In a food processor with the S blade attachment, add the almond meal, desiccated coconut, coconut flour, honey, salt, coconut oil and vanilla, and water (start with 8 tbsp). Process until it gets crumbly and all the ingredients are coming together.If too crumbly – it means it does not form a dough ball when firmly pressed within your hands – add 2 extra tablespoons of water. I added 10 tablespoons of water. Always add 2 tbsp at a time and check with a small portion of the dough. If it holds well together, you added enough water.
Evenly press the batter into the prepared baking tray. I used my fingers and flattened the layer by pressing with a spatula.
Using a fork, prick the base a few times in a few areas to prevent the base from popping when baking.
Bake for 15 minutes. Cool it down fully in the tray before spreading the raspberry jam on top.
RASPBERRY CHIA SEED JAM
While the bottom layer is baking, prepare the jam. In a small saucepan, add all the jam ingredients. Cook the jam under medium heat, constantly stirring to avoid burning the jam. It is ready when the raspberries are fully melted, and it forms a thick jam. It should not take more than 5-6 minutes.
Set aside in a bowl to fully cool down and thicken a little bit. You can bring the jam outside on the deck to cool down faster. It does not have to be cold, room temperature is fine.
Spread the jam onto the baked bottom layer and return to the oven for 10 minutes to set.
Remove from the oven. Set aside while you prepare the top layer.
TOP LAYER
Add all the top layer ingredients into a mixing bowl. Use your hand to combine the ingredients, rubbing the coconut oil and liquid sweetener onto the dry ingredients to create a crumbly batter. It is the messy part!
Crumble these ingredients on top of the last layer – the chia jam – and return the tray to the oven for 10 minutes to slightly toast the coconut crumble layer.
Fully cool down for 1 hour in the pan. You can place the pan in a cooler place, like outside on the deck, to cool down faster. The jam must be set and at room temperature before making slices. Place the pan for 1 hour in the fridge to set the jam faster and make it easier to slice.
This recipe makes 16 slices. Store up to 1 week in the pantry in an airtight plastic box.
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NutritionServing Size: 1 slice
Yield: 16 bars
Nutrition
Serving: 1 sliceCalories: 321.9 kcal (16%)Carbohydrates: 17.2 g (6%)Fiber: 11.2 g (47%)Net Carbs: 6 gProtein: 6.4 g (13%)Fat: 27.6 g (42%)Saturated Fat: 16.3 g (102%)Polyunsaturated Fat: 1.6 gMonounsaturated Fat: 1 gTrans Fat: 0.1 gSodium: 89.3 mg (4%)Potassium: 159.4 mg (5%)Sugar: 3.4 g (4%)Vitamin A: 10.3 IUVitamin C: 6.3 mg (8%)Calcium: 78.9 mg (8%)Iron: 1.9 mg (11%)Magnesium: 39.8 mg (10%)Zinc: 0.7 mg (5%)
About The Author
Carine Claudepierre
Hi, I'm Carine, the food blogger, author, recipe developer, published author of a cookbook and many ebooks, and founder of Sweet As Honey.
I have an Accredited Certificate in Nutrition and Wellness obtained in 2014 from Well College Global (formerly Cadence Health). I'm passionate about sharing all my easy and tasty recipes that are both delicious and healthy. My expertise in the field comes from my background in chemistry and years of following a keto low-carb diet. But I'm also well versed in vegetarian and vegan cooking since my husband is vegan.
I now eat a more balanced diet where I alternate between keto and a Mediterranean Diet
Cooking and Baking is my true passion. In fact, I only share a small portion of my recipes on Sweet As Honey. Most of them are eaten by my husband and my two kids before I have time to take any pictures!
All my recipes are at least triple tested to make sure they work and I take pride in keeping them as accurate as possible.
Browse all my recipes with my Recipe Index.
I hope that you too find the recipes you love on Sweet As Honey!
