Raspberry Crumble Bars – Keto + vegan
Raspberry Crumble Bars, the most indulgent keto low-carb dessert I have ever made. Do you love my easy low carb recipes? Well, this one is definitely an easy one!
Healthy Raspberry Crumble Bars
You may have noticed that my hubby is into vegan food right. He stopped eating meat, fish, and eggs to respect animals but also to protect our planet.
We have always been aware that we eat too much animal food – especially eggs. I still eat eggs from time to time but making vegan swaps whenever possible is a great step to a conscious lifestyle.
So, these healthy Raspberry Crumble Bars are vegan, egg-free, dairy-free, and packed full of healthy things like coconut flour, chia seeds, and almond meal. Do you see that crumbly bottom layer?
Coconut flour a healthy crumbly flour
It is the best! Coconut flour makes the most delicious crumble bars. Even better when combined with nuts and more coconut.
You guys know that I love baking with coconut flour, and I know you love it! My coconut flour pie crust is one of your favorite recipes of all time.
So here, I chose to make these raspberry crumble bars with coconut. If there is one combo I love more than anything, it is coconut and raspberry. Look at these slices! Does it make you hungry?
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When I was a kid in France, my grandma looked after me every day after school. She always bought stuffed croissants with raspberry jam and toasted coconut.
I believe my obsession for this combo of flavor comes from here. Nowadays, it is always a mix of flavors I love on my toast or pancakes. But these raspberry crumble bars really are the perfection!
Making a Raspberry Crumble Bar
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 processing each ingredient – 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.
The filling is a super healthy jam, the sweetest raspberry chia seed jam you’ll ever make with no refined sugar.
Finally, the coconut crust on top is crunchy, with a delicious taste of roasted coconut that goes so well with the raspberry jam.
I really can’t say more about these healthy raspberry crumble bars.
I hope everyone will love them as my family does. I wish you all a great week. Thanks for reading the blog, and happy baking!
xoxo Carine
Recipe Card
Raspberry Crumble Bars
Ingredients
BOTTOM LAYER
- 2 cups Almond Flour
- 2 cups unsweetened desiccated coconut
- ½ cup Coconut Flour
- 4 tablespoons Coconut Oil melted
- 6 tablespoons sugar free 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 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 natural liquid sweetener or honey or maple syrup
- 2 tablespoons Coconut Oil
- ¼ teaspoon salt
Instructions
- Preheat 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 pressing with a spatula.
- Using a fork, prick the base a few times on a few areas to prevent the base from popping when baking.
- Bake for 15 minutes. Cooldown 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 in 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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Disclaimer
The recipes, instructions, and articles on this website should not be taken or used as medical advice. You must consult with your doctor before starting on a keto or low-carb diet. The nutritional data provided on Sweetashoney is to be used as indicative only. The nutrition data is calculated using WP Recipe Maker. Net Carbs is calculated by removing the fiber and some sweeteners from the total Carbohydrates. As an example, a recipe with 10 grams of Carbs per 100 grams that contains 3 grams of erythritol and 5 grams of fiber will have a net carbs content of 2 grams. Some sweeteners are excluded because they are not metabolized. You should always calculate the nutritional data yourself instead of relying on Sweetashoney's data. Sweetashoney and its recipes and articles are not intended to cure, prevent, diagnose, or treat any disease. Sweetashoney cannot be liable for adverse reactions or any other outcome resulting from the use of recipes or advice found on the Website.
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Can the almond flour in this receipe be substituted with coconut flour/
No you can’t never swap almond flour by coconut flour because coconut flour is 4 times more absorbent
I haven’t made this recipe yet, because I’m allergic to coconut. What would be a good substitute for the coconut? I love raspberry coffee cake & I really want to try this one.
I didn’t try another flour and unfortunately coconut flour is hard to swap because it contains 4 times more fiber than others.
JUST LOVE THIS RECIPE. I MAKE IT ALL THE TIME. JUST TRYING IT WITH BLACKBERRIES, AND I USE ERYTHRITOL(WHICH I HAVE NO PROBLEM USING) TO KEEP IT ALL VERY LOW CARB. MY HUSBAND WHO HAS A SWEET TOOTH AND CAN EAT ANYTHING USUALLY DOES NOT LIKE THE TREATS I MAKE BUT HE ALSO LOVES THIS RECIPE.
Baked these bars …! And they were yummmmm….😋
Absolutely divine and light! Jam was super easy to make. Just took a bit of time to bake due to the various stages. I halved the recipe and it worked perfectly. One of the best Keto baked goodies that I’ve made. Thank you’
Can I use erithrytol in place of liquid maple syrup. ?
Not in this recipe, you must use a sugar free liquid sweetener
Anyway to sub the almond flour as I am alergic to it??? I can’t find any keto baked goods to make that don’t have almond flour, dairy or egg.
You can use same amount of sesame flour or sunflower seed flour, both are keto
Hi there. I’m a big fan of yours but I’m having difficulty with all the coconut. I am NOT a fan of coconut. Will this recipe work without it or can I use a substitute?
Sorry for that, but you can’t swap coconut flour by something else. It give texture to most of my keto baking recipes as its 4 times more liquid absorbent than any other keto flours.
Hi I love your recipes , i use them all the time. Just wondering what I could substitute the chia seeds with?
You can try flaxseed meal instead
Hi Carine,
I’ve been searching for a delight like this. So excited to find your page. Do you think the recipe would work without nuts? I have an allergy to all things nutty. I noticed you suggested oats to another follower but that doesn’t like me either. I was going to try milled sunflower seeds as an alternative. I’ll let you know how it turns out. Do you have any other suggestions that might help me recreate your wonders?
You can replace almond flour by same amount of sesame seed flour or sunflower seed flour (but this turns food greenish sometimes and a bit bitter too). You can’t replace coconut flour tho. I hope it helps. Enjoy
Hi! I’m making this yummy looking recipe with my son for my birthday! It mentions adding salt in the base layer in the instructions but doesn’t mention salt amounts in the ingredients. Should we just use a pinch, or can you please tell us how much? Thank you! Loving all of your recipes! So far “Twix” is my favorite dessert!!
Sorry for that ! I will update the recipe for you now. I usually add 1/4 teaspoon of salt. Happy birthday to your soon, XOXO Carine
me encantan todas tus recetas e elaborado algunas de tus recetss y todas excelentez ha sido un exito gracias por compartir
Thank you so much !
This looks so good! It would be easy to switch it up and make it with a different berry!
Definetely! Any of the keto fruit list here are great in those keto bars. Enjoy, XOXO Carine.
Hello Carine! Like many others, I follow a large number of keto/low carb blogs and I have to say, the recipes you create and share with us are some of my absolute favourites. Your blog just speaks to me! Thanks for all that you do and I will let you know how these treats came out. Still a fan from Canada! 🙂
That is the MOST beautiful comment I read today and thank YOU for taking some time to send me this! This is so kind and it makes me so happy to share with you here. I hope you will enjoy those bars. Have a lovely day, XOXO Carine.
Hello! I love all the recipes, they are perfect, congratulations.
I have a question with this recipe, I would like to know what kind of honey you are referring to in this case? Thank you
I am making this recipe with sugar free maple flavored syrup it has no carbs or sugar. I never made the recipe using honey but I know followers have success with it that is why I gave the option in bracket for those who want to use unrefined sweetener that have sugar. Regular honey or regular maple syrup will give the same outcome in taste and texture but they ill add carbs and sugar. Enjoy! XOXO Carine.
Hi Carine, I made this recipe today and would just like to say how well it turned out, as well as being totally delicious. Was a perfect Anzac day treat! It will certainly be added to my list of highly rated keto recipes. Many thanks for great inspiration from a fellow Aucklander….
Oh thank you !I am so glad you found my blog and you are also from Auckland, very exciting to have more Kiwis on board. Enjoy the low carb keto recipes on the blog. XOXO Carine.
Hey thanks for the great looking recepie! Would the same instructions work with Apples? ????
My pleasure! Yes you can use any fruits but apples are not low carb so the nutrition info will change a lot. If you don’t eat low carb or low sugar apples will be ok then. Enjoy! XOXO Carine.
Thanks for sharing! Does the top layer with the coconut have any trouble with burning or cooking unevenly?
Not at all! As soon as you place the baking tray in the center of your oven, on fan-forced it is absolutely even. Enjoy the recipe, XOXO Carine.
This looks so good! The base looks awesome. Do you use that in any other recipes?
Not on a recipe shared on the blog, but I love to make chocolate pie with the base recipe as a crust. Delicious ! Enjoy the blog, XOXO Carine.
Hi! I am wondering if this recipe will work without the honey/brown rice syrup. I can’t have any kind of sweeteners. I also cannot use almond meal or any kind of grain – even oats! Do you think it would work using only the coconut flour? Thanks for your help! 🙂
Hi! I want to try your recipe but I don’t have sugar free syrup. How can I substitute it with granular Sverve?
Hello! welcome on my low carb blog. You may be able to use swerve (same amount as the sugar free liquid sweetener) but you will have to balance the texture with water or an egg white to make sure it hold together. Add 1 tablespoon of water until it comes to together. Enjoy the recipe. XOXO Carine.
I am sorry my friend this recipe won’t work at all with so many changes. You will have to look for a coconut flour sugar free recipe to make sure it suit your diet and taste good! I am sorry I can’t help you more. XOXO Carine.