These Keto Raspberry Crumble Bars are going to be your new favorite treat! They are keto, low carb, sugar free, a THM:S, and gluten free to fit many different types of eating.
Keto Raspberry Bars
These Keto Raspberry Crumble Bars are a sweet and delicious dessert featuring in-season berries in a jam filling that are not only beautiful, but nutritious!
I've even made this simple recipe with an additional cream cheese layer for Keto Raspberry Cheesecake Bars, or with strawberries for Keto Strawberry Crumble Bars – there are many options for fruit bars when working off of this base recipe.
My favorite part is the deliciously buttery shortbread crust that is also a fan-favorite!
The best part is, I've packed this raspberry dessert with healthy ingredients like grass-fed butter, coconut oil, almond flour, and low-glycemic sweeteners perfect for a low carb or keto diet.
Other Low Carb Desserts:
Which Fruits & Berries Are Keto?
There is actually quite a lot of fruit that can be considered ketogenic, low carb, and low glycemic.
The key when looking for low sugar fruits is to look at the net carb count, which is total carbs minus fiber.
Doing so leaves you with the following fresh fruit that fit nicely into a low carb diet, and can be found at the grocery store very easily:
- Blueberries: 9g net carbs/ 1/2 cup
- Raspberries: 3.5g net carbs/ 1/2cup
- Blackberries: 3g net carbs/ 1/2 cup
- Strawberries: 4g net carbs / 1/2 cup
- Cherries: 8g net carbs/ 1/2 cup
- Cantaloupe: 6g net carbs/ 1/2 cup
- Watermelon: 5g net carbs/ 1/2 cup
There are other fruits that can fit into a low sugar diet, but these are the easiest – and filled with the most vitamins and minerals.
Ingredients for Keto Raspberry Crumb Bars
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{For full instructions and ingredient amounts, scroll down to the recipe card}
For The Crust & Crumble:
Almond Flour
Coconut Flour
Melted Butter
Water
Lakanto Golden Sweetener*
Vanilla
For The Raspberry Filling:
Fresh or Frozen Raspberries
Lemon Juice
Allulose or Lakanto Baking Sweetener
Water
Optional: Lemon Zest
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DID YOU MAKE THIS RECIPE?
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Supplies Needed To Make Keto Raspberry Crumble Bars
As always, having certain supplies on hand in the kitchen will make this recipe simpler, although many substitutions can be made for the exact items I used.
My kitchen essentials can always be found in my Amazon Storefront.
Electric Mixer
OR Stand Mixer
OR Food Procesor
2 Large Mixing Bowls
9×9 Baking Pan
Bowl Scraper/Spatula
Fork
Plastic Wrap
Medium Saucepan
Parchment Paper
How To Make Keto Raspberry Pie Bars
Preheat oven to 350. Grease (or line with parchment paper) a 9×9 pan and set aside.
Start by mixing together all of the ingredients for the crust and crumble topping until crumbly and can be pressed into the prepared pan. You can mix the ingredients by hand, with a hand mixer, stand mixer, or even in the food processor.
Press half of the crust mixture into the pan and bake for 10-12 minutes until the edges just start to brown.
Remove from oven and set aside until it reaches room temperature.
Make The Raspberry Sauce: While the crust cools, prepare the raspberry filing by placing all filling
ingredients in a small saucepan over medium heat.
Bring to a boil, and let simmer for 5 minutes until the berries soften. Squish some of the berries (leaving as many chunks as you prefer in your filling), then let simmer and additional 20-30 minutes, stirring frequently, until filling thickens and reduces to about half.
Spread the raspberry mixture over prepared crust, top with the remaining crust topping, by crumbling over the whole pan.
Bake at 350 for 15-20 minutes, until the crumble topping is golden brown.
Keto Raspberry Bars FAQ's
Can I Use Raspberry Jam instead of fresh berries?
Yes, you'll need to use a low/no sugar keto jam like this brand, and you'll need 1 cup of it, instead of fresh berries. Spread it as normal on the prepared crust as the raspberry filling.
How Do I store Keto Raspberry Crumble Bars?
Store in an airtight container in the refrigerator for up to 1 week. If desired, freeze individually, then stash in an airtight container – even better if they are wrapped individually – for up to 1 month.
How Many Grams of Carbs?
For full nutrition information, please see the nutritional information at the bottom of the recipe card.
These bars have 5g total carbs, and 3g net carbs per serving. Traditional Crumble Bars have upwards of 30g of carbs per serving!
Do I have to use monk fruit sweetener or allulose?
I choose to use lakanto monkfruit sweetener and allulose because they cook and cake closest to sugar, don't cause digestive upset for most people, and are extremely low on the glycemic index. In addition, I know that I can trust the quality of these particular products.
However, if you have a favorite keto sweetener, feel free to try it, just be aware the that recipe has not been tested with any sweetener than the ones listed.
Keto Raspberry Crumble Bars
These Keto Raspberry Crumble Bars are going to be your new favorite treat! They are keto, low carb, sugar free, a THM:S, and gluten free to fit many different types of eating.
Ingredients
- For The Crust & Crumble:
- 1-⅓ cup Almond Flour
- 2 tsp Coconut Flour
- 2 T Butter
- 2 tsp Water
- ⅛ cup Lakanto Golden Sweetener*
- 1 tsp Vanilla
- For The Blackberry Filling:
- 3 Pints Fresh or Frozen Blackberries
- 2 Tbsp. Lemon Juice
- 1/4 cup - 1/2 cup Allulose or Lakanto Baking Sweetener
- 1/4 cup Water
Instructions
- Preheat oven to 350. Grease (or line with parchment paper) a 9x9 pan and set aside.
- Start by mixing together all of the ingredients for the crust and crumble topping until crumbly and can be pressed into the prepared pan. You can mix the ingredients by hand, with a hand mixer, stand mixer, or even in the food processor.
- Press half of the crust mixture into the pan and bake for 10-12 minutes until the edges just start to brown.
- Remove from oven and set aside until it reaches room temperature.
- Make The Raspberry Sauce: While the crust cools, prepare the raspberry filing by placing all fillingingredients in a small saucepan over medium heat.
- Bring to a boil, and let simmer for 5 minutes until the berries soften. Squish some of the berries (leaving as many chunks as you prefer in your filling), then let simmer and additional 20-30 minutes, stirring frequently, until filling thickens and reduces to about half.
- Spread the raspberry mixture over prepared crust, top with the remaining crust topping, by crumbling over the whole pan.
- Bake at 350 for 15-20 minutes, until the crumble topping is golden brown.
Nutrition Information:
Yield: 16 Serving Size: 1Amount Per Serving: Calories: 40Total Fat: 3gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 4mgSodium: 27mgCarbohydrates: 3gNet Carbohydrates: 2gFiber: 1gSugar: 1gProtein: 1g
xoxo,
Gretchen
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