Coconut Raspberry Bars (low-carb, gluten-free, lactose-free)

I needed something sweet and this recipe was just right. It has a buttery pastry base, a raspberry chia seed jam filling and a coconut topping. This is a moist jammy delight! Unlike other Keto bars it doesn’t fall apart as you eat it.

Nutrition: Yield 16; serving size 1. Amount per serving: Kcal 243, total fat 23g, carbs 8g, Fibre 4g, net carbs 4g, protein 4g, sugar 4g.


Coconut Crust

  • 1 cup coconut flour
  • 3/4 cup butter (I used lactose-free butter)
  • 3 Tbsp powdered erythritol (I used erythritol crystals)
  • 2 eggs
  • 1 tsp vanilla
  • 1 pinch of salt
  • 2 Tbsp double cream (or coconut milk) (I used a plant based double cream).
Raspberry Filling
  • 2 cups raspberries
  • 3 Tbsp powdered erythritol (I used erythritol crystals)
  • 1/4 cup water

Note: I already had a chia seed raspberry jam made.

Coconut Topping
  • 3 eggs
  • 3 cups unsweetened coconut
  • 2/3 cup powdered erythritol (I used erythritol crystals)


Coconut Crust
  • Preheat oven to 350F/177C/157C fan-assisted oven.
  • Mix together the salt, coconut flour, and powdered erythritol until everything is well blended. Mix in the butter pieces until crumble texture. I used the pulse programme in the food processor.
  • Whisk eggs, vanilla, and cream in a small bowl and mix until incorporated.
  • Add the liquid ingredients to the dry and mix until it comes together into a ball. It will hold together, but still be a bit crumbly.
  • I added the liquid to the dry ingredients in the processor and pulsed it until it came together. It wasn’t crumbly and was easy to handle.
  • Press the mixture into a 9×9 square tin or dish and prick all over with a fork. Grease the tin/dish well.
  • Bake in a 350F/177C/157C fan-assisted oven for 10-12 minutes until the sides are golden brown (12 minutes was just right. Do not over bake.
  • Coconut flour burns easy so keep an eye out on your crust so it does not burn.
Raspberry Filling
  • Add raspberries and 3 Tbsp of powdered erythritol to a small saucepan with 1/4 cup water. Cook on medium heat until berries burst and cook down into a thick spread.
  • Add berry filling to the top of the cooled coconut crust and spread evenly.
Coconut Topping
  • Whip eggs and sweetener until light yellow and well combined.
  • Mix egg mixture into unsweetened coconut until blended, and spread over raspberry mixture evenly.
  • Bake on 350F/177C/157C fan-assisted oven for 25-30 minutes until coconut topping is lightly browned.
  • Cool well before slicing.
  • Enjoy!

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