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Raspberry Crumble Bars

dairy-free egg-free gluten-free keto low-carb paleo vegan vegetarian
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4.94 from 368 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
4.94 from 368 votes
Review Print

Ingredients

BOTTOM LAYER

RASPBERRY CHIA JAM

TOP LAYER

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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 here.

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

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    50 Thoughts On Raspberry Crumble Bars
    1 2
    • 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.

  1. 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.

    • Sure ! Both are exactly the same thing, it is only different terms. Enjoy the raspberries bars. XOXO Carine.

    • 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.

    • 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.

  2. 5 stars
    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.

1 2

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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