Name: Raspberry Coconut Squares (Keto Low Carb)
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 20
Cuisine: American
Ingredients: 1/2 cup butter; 4 oz cream cheese; 1 3/4 cup almond flour; 1/4 cup coconut flour; 1/3 cup sugar substitute (1:1 sugar ratio); 1 egg; 1/2 cup raspberry preserves (sugar-free); 2 eggs; 1 cup sugar substitute with a 1:1 sugar ratio; 1/2 teaspoon almond extract; 2 1/2 cups unsweetened flaked coconut

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Raspberry Coconut Squares (Keto Low Carb) are moist and tasty 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 sugarfree, gluten-free, low carb, and keto. Enjoy!

Portrait image of raspberry coconut squares stacked on a white plate. — Raspberry Coconut Squares Keto | Seeking Good Eats

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🎥 Recipe Video
❤️ Sugar Free Raspberry Coconut Squares
🥥 Ingredients and Tools
🧾 Step by Step Instructions
💭 Expert Tips
❓ Common Questions
✔️ Related Recipes
⭐ How to Share This Recipe
💬 Comments

🎥 Recipe Video

❤️ Sugar Free Raspberry Coconut Squares

"These raspberry coconut squares are the sugar-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

As I've mentioned many times, I am determined to make low carb, keto, sugar-free versions of my favorite desserts. This is hard to do, but I will succeed! I'm very happy with how these coconut squares turned out - simply delicious!!

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.

p.s I am sorry but it's very difficult to eat just one! 1 bar = 1 serving. Take one and freeze the rest if you need to 🙂

Gluten-Free, Low Carb, and Keto

One of the hardest things about following a low carb keto diet is when you get a sugar craving or just want a nice little dessert. These are great in that they will absolutely satisfy that sweet tooth - and you don't have to feel guilty. Just don't eat too many!

The full nutritional analysis of this recipe is included in the recipe card, but the most important for keto followers is:

net carbs 2.3 g | fat 10.7 g | protein 2.3 g

🥥 Ingredients and Tools

Here is what you'll need to make raspberry coconut squares keto and low carb:

Ingredients

Crust

1/2 cup butter
4 oz cream cheese
1 3/4 cup almond flour
1/4 cup coconut flour
1/3 cup sugar substitute (1:1 sugar ratio)
1 egg

Filling

1/2 cup sugar-free raspberry preserves (for test purposes I used Smucker's Sugar-Free Red Raspberry Preserves)
2 eggs
1 cup sugar substitute with a 1:1 sugar ratio
1/2 teaspoon almond extract
2 1/2 cups unsweetened coconut flakes

Tools

🧾 Step by Step Instructions

Here's how to make coconut bars keto and low carb recipe:

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. (images 1 and 2)

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

Making coconut squares keto crust | Seeking Good Eats

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. (images 4 and 5)

Remove crust from oven and spread raspberry filling evenly over crust. Top with the egg and coconut filling, spreading evenly over the raspberry layer. (image 6)

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. (image 7)

4 part image depicting how to make filling layeres. — Making coconut squares keto filling | Seeking Good Eats

💭 Expert 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.

❓ Common Questions

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.

Yield: 20 bars

Raspberry Coconut Squares (Keto Low Carb)

Raspberry Coconut Squares (Keto Low Carb) are moist and tasty 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 sugarfree, gluten-free, low carb, and keto. Enjoy!

Prep Time 15 minutes

Cook Time 35 minutes

Total Time 50 minutes