Raspberry Crumble Bars
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.
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:
How To Make Raspberry Crumble Bars
This is a (relatively) simple recipe, made with a few wholesome 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.
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
Yes, you can use oats in the shortbread, but the recipe would be slightly higher in carbs.
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.
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.
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:
Raspberry Crumble Bars
Want My Kitchen Equipment?
- 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
- 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
- Preheat the oven to 350°F (180°C).
- Prepare an 8-inch square baking tray covered with parchment paper. Set aside.
- 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.
- 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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Posted In:Almond FlourChia SeedsCoconutCoconut FlourCoconut OilRaspberrySugar-free Maple SyrupVanillaBakingDairy-FreeEgg-FreeGluten-FreeHealthyKetoLow-CarbPaleoVeganVegetarianBreakfastDessertSnackIntermediate
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.
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Hi Carine, can this recipe be doubled for 13×9 pan?
Feel free to try, I didn’t try this but I think it should work well. Enjoy
This was amazing. Just what I needed to curb the dessert cravings. Thank you for sharing. I’m making this my staple treat and my “bring a cake/dessert”
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
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 reader 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.