Raspberry Crumble Bars, yet most indulgent keto low carb dessert I ever made. Do you love my easy low carb recipes ? Well, this one is definitely an easy one !
Healthy Raspberry Crumble Bars | Vegan + keto
You guys may have noticed that we – well, me and hubby – are all into vegan food right now. We really want to stop eating meat, fish and eggs to respect animals but also to protect our planet. We have always been aware that we ate too much animal food – specially eggs. Don’t get me wrong. I will still eat some eggs from times to times but making vegan swaps whenever possible is a great step to a healthier lifestyle. Sooo, these healthy Raspberry Crumble Bars are vegan, no eggs, no dairy 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’s the best! Coconut flour makes the most delicious crumble bars. Even better when combined with nuts and more coconut. You know guys that I love baking with coconut flour and I know you love it! My coconut flour pie crust is one of your favorite recipe of all time. So here, I choose to make those raspberry crumble bars with coconut. If there is one combo I love more than anything it is coconut and raspberry. Look at those slices! Does it makes you hungry right now ?
When I was a kid in France my grandma looked after me each day after school. She always bought stuffed croissant with raspberry jam and toasted coconut. I believe my addiction to this combo of flavor comes from here. Now a days it is always a mix of flavor I love on my toast or pancakes. But those raspberry crumble bars, really the perfection !
If you are a lover of crumble bars you will love this simple healthy raspberry crumble bars recipe. So here how it goes. It is a very simple recipe as all you have to do is processing each ingredients – well, for the bottom layer – into a food processor. It barely takes 5 minutes to prepare. The bottom layer is my favorite part. It is ‘buttery’ with a lovely crumb texture that melt in your mouth. The filling is a super healthy jam, the sweetest raspberry chia seed jam you’ll ever made 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 those healthy raspberry crumble bars.
I hope everyone will love them as my family do. I wish you all a great week. Thanks for reading the blog and happy baking !
xoxo Carine
Raspberry Crumble Bars
Ingredients
BOTTOM LAYER
- 2 cup Almond Flour
- 2 cup unsweetened desiccated coconut
- 1/2 cup Coconut Flour
- 4 tablespoons Coconut oil melted
- 6 tablespoons sugar free syrup or honey or maple syrup
- 2 tablespoon Vanilla extract
- 8-10 tablespoon Water
RASPBERRY CHIA JAM
- 3 cup frozen raspberries
- 1/4 cup Water
- 1/2 cup Chia seeds
- 1/4 cup sugar free syrup or maple syrup or honey
- 1 teaspoon Vanilla extract
TOP LAYER
- 1 cup Coconut chips
- 1/3 cup Almond Flour
- 1/2 cup unsweetened desiccated coconut
- 3 tablespoons sugar free natural liquid sweetener or honey or maple syrup
- 2 tablespoons Coconut oil
- 1/4 teaspoon salt
Instructions
- Preheat oven to 350 F (180 C).
- Prepare a square baking tray (8 inches), 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 (starts 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 - simply add an extra 2 tbsp of water. I added 10 tbsp of water. Always add 2 tbsp at a time and check with a small portion of the dough. If it hold well together you added enough water.
- Evenly press the batter into the prepared baking tray. I used my fingers and flatten the layer pressing with a spatula.
- Using a fork, pick the base few times on few area to prevent the base to 'pop' when baking.
- Bake for 15 minutes. Cool 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 stirring constantly to avoid the jam to burn. It is ready when the raspberry 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 has 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 ingredient into a mixing bowl. Use your hand to combine the ingredients together., rubbing the coconut oil and liquid sweetener onto the dry ingredients to create a crumbly batter. It is the messy part !
- Crumble those 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.
Leave a comment
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.
Can i use almond flour in place of almond meal?
Sure ! Both are exactly the same thing, it is only different terms. Enjoy the raspberries bars. XOXO Carine.
I am allergic to nuts what can I use as an almond meal substitute?
Hi, I would recommend you to use oat flour. I did not try the recipe with a subsitute so I am very keen to hear how it goes 🙂 Let me know ! thanks for reading the blog! xoxo Carine.
Wow….really eye-candy photos you have here Carine. I think i might just try this recipe this Saturday.
Hi, I am happy you love the pictures on the blog! I love shooting beautiful food for the blog, so much fun. Happy saturday baking making those healthy bars. See you soon on the blog, Carine.
Are you kidding? These are some of the most gorgeous photos of food I’ve ever seen on a blog!! WOW! I can’t wait to try some of these recipes! Nice work. If you want an editor for the text, let me know!
You are lovely ! Thanks for this lovely comment. I love cooking and styling food ! I am not as good as writing as I am French but it is a fun thing to write a blog. It is a passion, I don’t really have a budget for an editor I am sorry 🙂 Thanks for following me. Enjoy the recipes and photography, Carine.