Raspberry Crumble Bars
By Carine Claudepierre
Published on 05/24/2017 - Last updated on 11/06/2022
This recipe may contain Amazon or other affiliate links. As an Amazon Associate I earn from qualifying purchases.
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:
- Gluten-Free
- Egg-Free
- Dairy-Free
- Vegan
- Paleo
- Keto-Friendly
- Low-Carb
How To Make Raspberry Crumble Bars
This is a (relatively) simple recipe, made with a few wholesome ingredients.
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.
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
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:
Did You Like This Recipe?
Leave a comment below or head to our Facebook page for tips, our Instagram page for inspiration, our Pinterest for saving recipes, and Flipboard to get all the new ones!
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 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
TOP LAYER
- 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
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.
Tools
Getting Started What Is Keto? Macro Calculator Sweetener Converter Meal Plans Recipe Ebooks Intermittent Fasting Keto Fruits Keto Vegetables Keto Flours Fighting Keto Flu Healthy SweetenersWant My Kitchen Equipment?
About The Author
Hi, I'm Carine, the food blogger, author, recipe developer, published author of a cookbook and many ebooks, and founder of Sweet As Honey.
I have an Accredited Certificate in Nutrition and Wellness obtained in 2014 from Well College Global (formerly Cadence Health). I'm passionate about sharing all my easy and tasty recipes that are both delicious and healthy. My expertise in the field comes from my background in chemistry and years of following a keto low-carb diet. But I'm also well versed in vegetarian and vegan cooking since my husband is vegan.
I now eat a more balanced diet where I alternate between keto and a Mediterranean Diet
Cooking and Baking is my true passion. In fact, I only share a small portion of my recipes on Sweet As Honey. Most of them are eaten by my husband and my two kids before I have time to take any pictures!
All my recipes are at least triple tested to make sure they work and I take pride in keeping them as accurate as possible.
Browse all my recipes with my Recipe Index.
I hope that you too find the recipes you love on Sweet As Honey!
Posted In:
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.
Share this post!
If you enjoyed this post, share it with your close ones!
Leave a comment
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.