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Raspberry Crumble Bars

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4.95 from 447 votes
By Carine Claudepierre - - 50 Comments
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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.

Healthy Raspberry Crumble Bars

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
Healthy Raspberry Crumble Bars

How To Make Raspberry Crumble Bars

This is a (relatively) simple recipe, made with a few wholesome ingredients.

Ingredients

  • Almond FlourAlmond 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 FlourCoconut 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.
  • Vanillavanilla 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 SeedsChia 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.

Raspberry Crumble Bars Bottom Layer

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.

Raspberry Chia Seed jam

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.

Raspberry Crumble Bars Keto

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!

Raspberry Crumble Bars
Healthy Raspberry Crumble Bars

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.
Prep: 20 mins
Cook: 30 mins
Total: 50 mins
Yield: 16 bars
Serving Size: 1 slice

Nutrition

Net Carbs 6g
Fat 27.6g
Protein 6.4g
Calories 321.9kcal
4.95 from 447 votes
Review Print

Ingredients

BOTTOM LAYER

RASPBERRY CHIA JAM

TOP LAYER

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. 
Net carbs per slice: 7.8 grams, using sugar-free syrup
My Recipe Notes

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Nutrition Facts
Raspberry Crumble Bars
Amount Per Serving (1 slice)
Calories 321.9 Calories from Fat 248
% Daily Value*
Fat 27.6g42%
Saturated Fat 16.3g102%
Trans Fat 0.1g
Polyunsaturated Fat 1.6g
Monounsaturated Fat 1g
Sodium 89.3mg4%
Potassium 159.4mg5%
Carbohydrates 17.2g6%
Fiber 11.2g47%
Sugar 3.4g4%
Protein 6.4g13%
Net Carbs 6g
Vitamin A 10.3IU0%
Vitamin C 6.3mg8%
Calcium 78.9mg8%
Iron 1.9mg11%
Magnesium 39.8mg10%
Zinc 0.7mg5%
* Percent Daily Values are based on a 2000 calorie diet.
Carine Claudepierre

About The Author

Carine Claudepierre

Hi, I'm Carine, the food blogger, author, recipe developer, published author of a cookbook, and founder of Sweet As Honey.

I'm passionate about sharing easy, tasty recipes that are both delicious and healthy

Cooking and Baking is my true passion. In fact, I only share a small portion of my recipes on Sweetashoney. Most of them are eaten by my husband and my two kids before I have time to take any pictures!

Browse all my recipes with my Recipe Index.

I hope that you too find the recipes you love on Sweetashoney!

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    50 Thoughts On Raspberry Crumble Bars
    1 2
  1. 5 stars
    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”

  2. 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.

  3. 5 stars
    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.

  4. 5 stars
    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’

  5. 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.

  6. 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?

  7. 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 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

  8. 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

  9. 5 stars
    me encantan todas tus recetas e elaborado algunas de tus recetss y todas excelentez ha sido un exito gracias por compartir

  10. 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.

  11. 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.

  12. 5 stars
    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.

    • 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.

    • 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.

1 2

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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.