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!
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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! 😉
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.
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.
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.
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.
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
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.
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.
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 YouTube, TikTok, Instagram, Facebook, and Pinterest! Subscribe to my newsletter to get healthy fresh recipe ideas every week!
📖 The recipe.
Raspberry Coconut Bars Recipe
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.
- Press the crust mixture into the bottom of the pan. Bake 375 degrees F for 15 to 20 minutes or until golden brown.
- 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.
- Remove crust from oven and spread raspberry filling evenly over crust.
- Top with the egg and coconut filling, spreading evenly over the crust and raspberry layer.
- 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.
Video
Nutrition
© 2025 Seeking Good Eats™
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Joanne
I did not read the recipe correctly and mixed the raspberry Jam with the coconut and egg,sugar mixture. Perhaps they should not be listed together in the recipe. Like make the raspberry a seperate line and the the topping. Just a thought for silly people like me.
Kori
Oh no — I’ve totally done things like that before! Thank you for pointing that out. I can see how that might’ve been confusing, and I really appreciate the feedback. I’ll take another look at the formatting to see if I can make that step clearer. Hopefully they still turned out tasty!
Doris
Delicious and tasty easy coconut raspberry squares. Very easy to make. Whole family loved them. I will make them again. I think next time I will cut out a little of the sweetener.
Kori
That makes me so happy to hear! I’m thrilled the whole family loved them — that’s always the best feedback. And yes, you can absolutely adjust the sweetener to your taste. That’s one of the things I love about this recipe — it’s easy to customize. Thanks so much for sharing!
Mechelle
could I do rolled oats? My daughter doesn’t like coconut! What other topping could you suggest instead?
Kori
You could definitely experiment with rolled oats if coconut isn’t a favorite! Since this is a keto recipe, just keep in mind oats will change the carb count and texture a bit. You could make a simple oat crumble topping with butter and a little sweetener. Another option would be sliced almonds or chopped pecans mixed with a bit of butter for a nutty crumble. Totally customizable!
Hope
Should the butter and cream cheese be cold or room temp when starting the crust? Thanks! Excited to try this recipe!
Kori
Great question Hope! I recommend using room temperature cream cheese and slightly softened butter for the crust. That makes everything blend together smoothly and evenly. If they’re too cold, the mixture can be a little harder to combine. So excited for you to try it — let me know how it turns out!
Trish
What’s the best way to store these?
Kori
Great question Trish! Because these have cream cheese in the crust, I recommend storing them in an airtight container in the refrigerator. They’ll keep well for about 4–5 days.
Sandi Waldor
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!
Alison
Should this be just egg whites for the coconut topping instead of whole eggs...my mu used to make the ( sugar ) slice with just egg whites
Kori
Great question Alison! For this recipe, you’ll want to use whole eggs. They help bind the coconut layer and give it structure and richness as it bakes.
Alison
Thanks.
I also see the carb count is quite high... is that for the whole slice or just one piece
Kori
This nutrition info shown is for the full recipe (20 bars) so that would be much lower if you're just eating a piece or two at a time!
Jennifer
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.
Bonita
Hi....can I use fresh raspberries instead of jam? Just mash them up? They look amazing!
Kori
Yes, you can use fresh raspberries — they’ll just need a little help to mimic the texture of jam. I recommend mashing them with a bit of sweetener and cooking them down in a small saucepan for a few minutes until they thicken slightly. That way you won’t add too much extra moisture, which could soften the crust.
Melanie Garn
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!
seekinggoodeats
That sounds lovely! Let me know how the fresh raspberries are, I have never made them with fresh berries before. 🙂
Kelly Houze
I used 1/2 cup of monk sugar instead of a whole cup and the were still very sweet
Anita Derx
We thought these were really good but way to sweet. I think a 1/2 cup of sugar would be much better for the filling.
Kori
Thank you for the feedback! Sweetness can definitely vary depending on the brand of sweetener, and it’s easy to adjust to your taste. Cutting it back to ½ cup is totally fine. I’m glad you still enjoyed them!
a
Advise taste testing base and toppign mix... It is very sweet as it( guess Im use to having things way less sweet now after doing keto / low carb for 3 years. ) I cut mine way down
Kori
That’s a great point — and I totally get that. Once you’ve been eating low carb for a while, your taste for sweetness really changes. These can definitely come across on the sweeter side depending on the sweetener used. Cutting it back like you did is a great approach, and I always recommend tasting and adjusting to your preference. Thanks for sharing that — it’s really helpful for others making the recipe too.
Marilyn Hall
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!!
seekinggoodeats
Cherry compote sounds wonderful! Enjoy your holiday! 🙂
Jackie
Do you think I could substitute in coconut oil for half or all of the butter in the crust?
seekinggoodeats
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
Kim
my crust softened during the second cook time and turned to mush? Anyone else have that happen?
Kori
I’m sorry that happened — that’s definitely frustrating! A softened crust usually means it either didn’t bake quite long enough the first time, or it didn’t cool slightly before adding the topping. The crust should be lightly golden and set before the raspberry layer and coconut topping go on.
BB
Could I use pecan flour instead of almond flour in the crust and would the ratio be different?
seekinggoodeats
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!
Kathy
I made the recipe just as you posted it, except I lightly toasted the coconut in my air fryer before mixing in into the egg mixture. I sent my husband to the store to pickup the sugar free raspberry preserves and some fresh raspberries. I mixed up a batch of homemade sugarfree whipping cream to dollop over the toasted coconut and a fresh raspberry to top each delicious square. My husband was recently diagnosed with diabetes. He was so excited when I told him I was going to bake him a " sugarfree" dessert. He absolutely loved it. Kudo's to you for sharing this recipe 😁
PS. The whipping cream I made was a bonus, because he loves it. I included the recipe below...in case you are interested. you won't be dissappointed... yum so good!
In a tall narrow mixing container: add
1 cup cold heavy whipping cream, 1 tsp vanilla extract, 1 heaping Tbsp of sugar free instant vanilla pudding powder( this stabilizes the whipping cream so it doesn't go flat for 3 days in the rerigerator) and 2 Tbsp sugar free powdered sugar. Using an electric mixer on the highest speed, whip the ingredients together until it thickens to the desired consistency, I whip it until stiff peaks form. Note: I wasn't able to find any sugar free powdered sugar in the store so I used my ninja blender to pulse 1 cup of monk sugar substitute until it formed into powder. This worked perfectly with a 1:1 ratio to regular powdered sugar. Enjoy!
Kori
This absolutely made my day — thank you so much for sharing this. I love that you toasted the coconut (such a great flavor boost!) and added fresh raspberries and homemade whipped cream — that sounds incredible. And how special that you made this for your husband after his diagnosis. Being able to still enjoy a “sweet treat” without feeling deprived makes such a difference.
Courtney
Would these freeze well after baking?
Kori
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.
Jane
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!
Kori
Thank you so much, I'm super happy you enjoyed these! 🙂 I actually just made them again this past weekend.
Judy
Does the cream cheese go in the crust or the filling?
seekinggoodeats
Thank you for catching that! So sorry for the confusion. The cream cheese goes in the crust. I updated the post. Hope you enjoy! 🙂
Jean
Yum! I am doing a grocery pick-up, and will order the needed jam! Can't wait to try them. Thanks!
-Jean
❤️
seekinggoodeats
Oh great! I hope you enjoy them! 🙂
Wilson
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
seekinggoodeats
Thank you so much!! 🙂 I made these for my family and none of them guessed they were sugar free and keto! LOL
Tanina
Can I use fresh raspberries instead of sugar free
Kori
Yes, you can absolutely use fresh raspberries instead of sugar-free preserves. Just keep in mind they won’t provide the same sweetness or “jammy” texture on their own. If you’d like something closer to the original consistency, you can mash the raspberries with a little sweetener and cook them down for a few minutes to thicken slightly before spreading over the crust. That gives you that nice fruity layer while keeping it fresh and flavorful.