• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Seeking Good Eats
  • Recipes
  • by Course
  • Low Carb Recipes
  • Subscribe
    • Facebook
    • Instagram
    • LinkedIn
    • Pinterest
    • Twitter
    • YouTube
menu icon
go to homepage
  • Recipes
  • Subscribe
  • About
subscribe
search icon
Homepage link
  • Recipes
  • Subscribe
  • About
×
Home » Recipes » Dessert Recipes

Raspberry Coconut Bars (Sugar Free)

Modified: Mar 22, 2021 by Kori Butler · Published: Sep 7, 2020

FacebookPinterestEmailReddit
Jump to Recipe Jump to Video

Raspberry Coconut Squares are moist and tasty little dessert bars that the whole family will love! Layered with a buttery crust, raspberry filling, and topped with a sweet coconut topping. The perfect guilt-free sweet treat! These cookie bars are sugar-free, gluten-free, low-carb, and keto. Enjoy!

Raspberry Bars with Coconut cut and piled high on a white plate.Pin

You'll Love Sugar Free Raspberry Coconut Squares

"These raspberry coconut squares are the sugar-free, gluten free, low carb, keto version of my Grandmother's recipe that she used to make for us as kids. I think they come pretty darn close to her recipe and I'm super excited to share them with you... " -Kori

The BEST cookie bars. My Grandmother used to make coconut linzer bars when we were growing up. Her bars were amazing, and I think I've managed to recreate her recipe pretty close. I tested them on my family, and no one knew they were sugar free. 🙂

Easy To Make. As far as cookie bars go, I think these are pretty easy to make. YOu simply mix the crust, press it in the bottom, and bake. Once it comes out, you spread the raspberry filling, then top with the coconut filling and bake. Voila! Delicious raspberry coconut squares.

Healthy. One of the hardest things about following any kind of healthy eating plan - at some point, you will get a sugar craving. These will absolutely satisfy your sweet tooth - guilt-free. These are sugar-free, low-carb, keto, and gluten-free. Just don't eat too many!

Coconut Raspberry Bar Ingredients

  • Butter
  • Cream Cheese
  • Almond Flour
  • Coconut Flour
  • Sugar Substitute: used in the filling and crust, you'll need a sugar substitute with a 1:1 sugar ratio.
  • Egg: used in the filling and crust.
  • Sugar-Free Raspberry Preserves: for test purposes, I used Smucker's Sugar-Free Red Raspberry Preserves. You can also use cherry preserves, cranberry, strawberry, and apricot too! Try not to pick one that is too sweet. It is best to choose one that will have a little tartness to balance the sweetness of the crust and coconut topping.
  • Almond Extract
  • Unsweetened Coconut Flakes

For exact ingredient quantities, please see the recipe card below!

Be sure to save this pin to Pinterest for later! 😉

Pinterest pin with a large sugar free raspberry filled coconut bar.Pin

How To Make Sugar Free Raspberry Coconut Bars

1. Preheat oven to 375 degrees F. Line an 8 x 8" square baking pan with parchment paper, leaving an inch or more to hang over the edge for handles.

2. Mix flour, butter, cream cheese, and sugar in a bowl using a pastry cutter or food processor until the mixture is crumbly. Add egg and process a few times until egg is incorporated.

3. Press crust mixture into the bottom of the pan. Bake 375 degrees F for 15 to 20 minutes or until golden brown.

Making the raspberry coconut bar crust and spreading into a square metal pan.

4. Meanwhile, add eggs to a medium-sized mixing bowl and beat with a whisk. Add sugar, almond extract, and coconut flakes to the bowl. Stir until incorporated.

Mixing the raspberry coconut bar topping in a clear glass bowl.

5. Remove crust from oven and spread raspberry filling evenly over crust.

6. Top with the egg and coconut filling, spreading evenly over the raspberry layer.

Spreading the raspberry preserves and then the coconut topping over the coconut squares.

7. Bake for 20 to 25 minutes or until the top is golden brown. Allow bars to cool completely then remove from pan and cut into 20 squares.

Baked and cut raspberry coconut bars on parchment paper.

Raspberry Coconut Squares Top Tips

  • Soften cream cheese in the microwave for a few seconds until you can easily stir it with a spoon.
  • Add the fresh toppings on last as it gives them a chance to bake a little.

Sugar Free Keto Coconut Squares FAQ's

How long will coconut squares keep?

The coconut bars taste best if eaten within 3 to 4 days after baking. This is optional, but I keep them in the refrigerator which seems to preserve the freshness longer.

Can I freeze coconut bars?

Definitely. Coconut bars can be frozen. I like to cut them into bars first, then layer them in an airtight freezer-proof container. I use parchment paper to separate each layer of bars. The bars can be stored in the freezer for up to 3 months.

Can I substitute ingredients?

Some ingredients can be substituted in the coconut bars, yes. You can easily use a different sugar free berry preserve instead of raspberry. Raspberry is my favorite because of the tartness it provides against the sweetness of the bars.
You can also substitute any of your favorite sugar free and keto-friendly sweeteners as long as it has a 1:1 sugar ratio.

Can I ask you a favor?

If you tried this recipe, let me know! I'd love for you to come back and give the recipe a 5 star rating and leave a review in the comments! 🙂 Let's stay connected, so please follow me on Instagram, Facebook, and Pinterest! Subscribe to my newsletter to get healthy fresh recipe ideas every week!

📖 The recipe.

Square closeup image of coconut squares stacked on a white plate.

Raspberry Coconut Bars Recipe

You'll love these moist and tasty dessert bars! Layered with a buttery crust, raspberry filling, and topped with a sweet coconut topping. The perfect guilt-free sweet treat! These cookie bars are sugar free, gluten-free, low carb, and keto. Enjoy!
4.79 from 28 votes
Print Recipe Pin Recipe Save Saved!
Author Kori Butler
Prep Time 15 minutes mins
Cook Time 35 minutes mins
Total Time 50 minutes mins
Course Desserts
Cuisine American
Servings 20 bars
Calories 130 kcal

Ingredients
  

Crust

  • ½ cup butter
  • 4 ounces cream cheese
  • 1¾ cup almond flour
  • ¼ cup coconut flour
  • ⅓ cup sugar substitute (1:1 sugar ratio)
  • 1 egg

Filling

  • ½ cup raspberry preserves (sugar-free)
  • 2 eggs
  • 1 cup sugar substitute with a 1:1 sugar ratio
  • ½ teaspoon almond extract
  • 2½ cups unsweetened flaked coconut

Instructions
 

  • Preheat oven to 375 degrees F. Line an 8 x 8" square baking pan with parchment paper, leaving an inch or more to hang over the edge for handles.
  • Mix flour, butter, cream cheese and sugar in a bowl using a pastry cutter until mixture is crumbly. Alternatively, you can use a food processor and pulse ingredients until crumbly. Add egg and process a few times until egg is incorporated.
    Making the raspberry coconut bar crust in a food processor.
  • Press the crust mixture into the bottom of the pan. Bake 375 degrees F for 15 to 20 minutes or until golden brown.
    Pressing the coconut raspberry bar crust into the bottom of a square metal pan.
  • Meanwhile, add eggs to a medium-sized mixing bowl and beat with a whisk. Add sugar, almond extract, and coconut flakes to the bowl. Stir until incorporated.
    Mixing the raspberry coconut bars coconut topping in a clear glass bowl.
  • Remove crust from oven and spread raspberry filling evenly over crust.
    Spreading the raspberry preserves over the coconut squares crust.
  • Top with the egg and coconut filling, spreading evenly over the crust and raspberry layer.
    Spreading the coconut square topping over the raspberry preserves.
  • Bake for 20 to 25 minutes or until the top is golden brown. Allow bars to cool completely then remove from pan and cut into 20 squares.
    Baked and cut coconut raspberry bars on parchment paper.

Video

Nutrition

Serving: 20barsCalories: 130kcalCarbohydrates: 14.4gProtein: 2.3gFat: 10.7gCholesterol: 30.8mgSodium: 12.4mgFiber: 12.1gSugar: 1.2g
DID YOU MAKE THIS RECIPE?Mention @seekinggoodeatsofficial or tag #seekinggoodeats! Be sure to subscribe to my newsletter to receive more healthy delicious recipes straight to your inbox.

© 2025 Seeking Good Eats™

Related Recipes

Here are some of my favorite sugar free dessert recipes! All our low carb, gluten-free, and keto desserts.

  • Lemon Meringue Custard Pies
  • Pumpkin Spice Creme Brulee
  • Chocolate Torte
  • Blueberry Cheesecake Ice Cream
  • Easy Crustless Pumpkin Pie
  • Almond Butter Cake
  • Gooey and Fudgy Dark Chocolate Brownies
  • Cranberry Trifles

Reader Interactions

Comments

  1. Sandi Waldor

    January 26, 2025 at 3:36 pm

    5 stars
    I gave these a 5 * for flavor. Mine did not turn out, maybe I was too hasty to tasty! They were very soft and all the butter ran out of the bottom? My top looked a little different too. Your coconut looked "fluffy" and mine was more of a layer. But, overall, they were really good. Will attempt again for sure and try to wait for them to cool next time!

    Reply
  2. Jennifer

    July 21, 2024 at 10:09 pm

    5 stars
    I made these tonight, they were easy to make and very yummy!! Will definitely make them again, I used Sugar Free strawberry preserves because I couldn’t find the raspberry and they tasted great.

    Reply
  3. Melanie Garn

    January 20, 2024 at 2:46 pm

    Am currently waiting for the crust to cook then, I will add fresh raspberries for my middle... then the coconut and egg topping to bake for 20 min or so!

    Reply
    • seekinggoodeats

      January 21, 2024 at 1:16 pm

      That sounds lovely! Let me know how the fresh raspberries are, I have never made them with fresh berries before. 🙂

      Reply
  4. Marilyn Hall

    November 23, 2023 at 12:46 am

    I just made these for a desert for Thanksgiving to take tomorrow. They are cooling now so I haven't tasted them. I made a cherry compote for the filling. Can't wait to try them. They look and smell wonderful!!

    Reply
    • seekinggoodeats

      November 25, 2023 at 9:58 am

      Cherry compote sounds wonderful! Enjoy your holiday! 🙂

      Reply
  5. Jackie

    October 19, 2023 at 9:26 am

    Do you think I could substitute in coconut oil for half or all of the butter in the crust?

    Reply
    • seekinggoodeats

      October 24, 2023 at 9:13 am

      I haven't made it this way, but I don't see why you couldn't substitute. Let me know how it turns out! Enjoy

      Reply
  6. BB

    July 09, 2023 at 11:18 am

    Could I use pecan flour instead of almond flour in the crust and would the ratio be different?

    Reply
    • seekinggoodeats

      July 13, 2023 at 10:03 am

      I haven't used pecan flour before, but I think it would be okay! It just can't be as absorbant as coconut flour. The ratio of almond (pecan) flour and coconut flour should remain the same or the texture will be off. Let me know!

      Reply
  7. Courtney

    February 03, 2022 at 3:26 pm

    Would these freeze well after baking?

    Reply
    • Kori

      February 03, 2022 at 4:37 pm

      Yes! I've frozen them before (to keep from eating them all). LOL! They get a little crumbly, but it's okay. Make sure to separate them first and if you have layers, put wax paper or parchment between the layers.

      Reply
  8. Jane

    October 23, 2021 at 8:45 am

    Loved these so easy to make. Next time I will cut back on the sugar in the coconut mixture....very, very sweet....maybe2/3 cup instead of full cup. But will definitely be making again DELISH!

    Reply
    • Kori

      October 25, 2021 at 8:32 am

      Thank you so much, I'm super happy you enjoyed these! 🙂 I actually just made them again this past weekend.

      Reply
  9. Judy

    October 04, 2020 at 4:49 pm

    Does the cream cheese go in the crust or the filling?

    Reply
    • seekinggoodeats

      October 06, 2020 at 12:55 pm

      Thank you for catching that! So sorry for the confusion. The cream cheese goes in the crust. I updated the post. Hope you enjoy! 🙂

      Reply
  10. Jean

    September 08, 2020 at 5:53 am

    Yum! I am doing a grocery pick-up, and will order the needed jam! Can't wait to try them. Thanks!
    -Jean
    ❤️

    Reply
    • seekinggoodeats

      September 08, 2020 at 12:58 pm

      Oh great! I hope you enjoy them! 🙂

      Reply
  11. Wilson

    September 07, 2020 at 3:37 pm

    These were absolutely delicious!! I struggle to find sugar free dessert and cookie recipes that actually taste good because I never like the texture of almond flour but these were amazing!! Thx

    Reply
    • seekinggoodeats

      September 07, 2020 at 3:38 pm

      Thank you so much!! 🙂 I made these for my family and none of them guessed they were sugar free and keto! LOL

      Reply
4.79 from 28 votes (26 ratings without comment)

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Primary Sidebar

Image of Kori Butler Seeking Good Eats Founder

Hey there, I'm Kori.

I’m a culinary school trained chef specializing in holistic nutrition and wellness. I’ve always been a major foodie, and as I’ve aged, the full impact of my love of food—and not-necessarily-healthy eating habits—caught up to me. In an effort to make positive changes in my life (and hopefully yours, too), I created this website where I could share great-tasting, craveable, healthy recipes.

More about me

Most Popular Recipes

  • A round white bowl of fried rice with shrimp and chicken.
    Shrimp and Chicken Fried Rice
  • Buffalo chicken wing dip served in a gray baking dish and garnished with celery. A person is dipping a cracker into the dip.
    Buffalo Chicken Wing Dip Recipe
  • A bowl of New Orleans gumbo served over rice with a spoon.
    Louisiana-Style Gumbo Recipe
  • Pork Shoulder Roast Recipe
  • a jar full of premade fajita seasoning mix with a spoon full of seasoning on a cutting board.
    Easy 8-Ingredient Fajita Seasoning Mix
  • Blue cheese wedge salad with dressing, bacon, tomato, and cheese
    Wedge Salad Recipe with Blue Cheese

Footer

as featured in:

Seeking Good Eats as feature in various publication online
back to top
  • Privacy Policy
  • Disclaimer
  • About Me
  • Contact
  • Newsletter
  • Sponsor
  • Accessibility Policy
Badge of the Internation Association of Culinary Professionals

Copyright © 2025 Seeking Good Eats™

Rate This Recipe

Your vote:




A rating is required
A name is required
An email is required

Recipe Ratings without Comment

Something went wrong. Please try again.