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Raspberry Coconut Squares (Keto Low Carb)

Sweet-tart raspberries meet toasty coconut in these irresistible keto bars. With a buttery almond crust, juicy berry filling, and crisp coconut topping, they’re the perfect balance of freshness and indulgence — without the sugar crash.
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Prep Time 20 minutes
Cook Time 30 minutes
Chillling Time 2 hours
Total Time 2 hours 50 minutes
Servings 12 squares

Ingredients
  

  • For the Crust
  • 1 ½ cups almond flour
  • ¼ cup unsweetened shredded coconut
  • ¼ cup melted butter or coconut oil
  • ¼ cup powdered erythritol or allulose
  • ½ teaspoon vanilla extract
  • Pinch of salt
  • For the Raspberry Filling
  • 1 ½ cups fresh or frozen raspberries
  • 2 tablespoons powdered erythritol or allulose
  • 1 teaspoon lemon juice
  • 1 teaspoon chia seeds
  • For the Coconut Topping
  • 1 cup unsweetened shredded coconut
  • 2 tablespoons melted butter
  • 2 tablespoons powdered erythritol or allulose
  • 1 egg lightly beaten

Instructions
 

  • Preheat oven to 350°F (175°C). Line an 8x8-inch baking pan with parchment paper.
  • In a bowl, mix almond flour, shredded coconut, melted butter, erythritol, vanilla, and salt until crumbly. Press into the pan and bake for 10–12 minutes, until lightly golden. Cool slightly.
  • In a small saucepan, combine raspberries, erythritol, and lemon juice. Cook 5–7 minutes until softened. Mash lightly, then stir in chia seeds. Cool 10 minutes to thicken.
  • Spread raspberry filling over the crust.
  • In another bowl, mix coconut, melted butter, erythritol, and beaten egg. Sprinkle or press gently over raspberry layer.
  • Bake for 18–22 minutes, until the top is golden and crisp.
  • Cool completely, then refrigerate 1–2 hours before slicing.

Notes

Cool completely before cutting for the best texture.
Line your pan with parchment for easy removal.
Add chopped nuts to the topping for extra crunch.
Use sugar-free raspberry jam for a quick version.
Substitutions
Almond flour → pecan or sunflower seed flour
Butter → coconut oil or ghee
Sweetener → allulose, erythritol, or monk fruit blend
Raspberries → blackberries, blueberries, or mixed berries