Dessert

Raspberry Coconut Bars Recipe

Bymia larkspur January 23, 2026January 23, 2026

Introduction

These Raspberry Coconut Bars combine a buttery almond crust with a sweet and tangy raspberry layer, topped off with a chewy coconut custard. They are a delicious low-sugar treat perfect for snack time or dessert.

The image shows a stack of coconut-topped dessert bars on a white plate, placed on a white marbled surface. Each bar has three visible layers: the base is a light golden, soft-looking cookie-like crust; the middle layer is a deep red, jam-like fruit filling that slightly seeps into the bottom layer; the top layer is a thick, uneven layer of toasted shredded coconut, golden brown in some spots and white in others, giving it a crunchy texture. The bars are cut into neat rectangles and stacked in a slightly uneven pile, emphasizing the textures and colors of each layer. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

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

Instructions

Step 1: Preheat the oven to 375 degrees F. Line an 8 x 8-inch square baking pan with parchment paper, allowing an inch or more to hang over the edges for easy removal later.
Step 2: In a bowl, combine almond flour, coconut flour, butter, cream cheese, and ⅓ cup sugar substitute. Use a pastry cutter or food processor to mix until the mixture becomes crumbly. Add 1 egg and blend until fully incorporated.
Step 3: Press the crust mixture evenly into the bottom of the prepared pan. Bake for 15 to 20 minutes or until the crust turns golden brown.
Step 4: While the crust bakes, whisk 2 eggs in a medium bowl. Add 1 cup sugar substitute, almond extract, and flaked coconut. Stir until all ingredients are well combined.
Step 5: Remove the baked crust from the oven and spread the sugar-free raspberry preserves evenly over the crust.
Step 6: Pour the coconut and egg mixture evenly over the raspberry layer.
Step 7: Bake the bars for an additional 20 to 25 minutes until the top turns golden brown. Let the bars cool completely in the pan before lifting out using the parchment handles and cutting into 20 squares.

Tips & Variations

Use fresh or frozen raspberries blended with a little sweetener if you prefer a more natural fruit layer instead of preserves.
For a nuttier crust, toast the almond flour lightly before mixing it into the dough.
Substitute the sugar substitute with regular sugar if not avoiding sugar, adjusting quantities accordingly.

Storage

Store these bars in an airtight container at room temperature for up to 3 days or refrigerate for up to one week. They can be gently warmed in the microwave before serving if preferred.

How to Serve

A stack of six coconut berry bars is shown on a plain white plate, set against a white marbled surface. Each bar has three main layers: a light golden-brown, crumbly base at the bottom, a soft, purple berry filling in the middle with scattered whole berries visible, and a textured top layer of toasted shredded coconut, golden and slightly crispy. The bars are cut into small squares, stacked unevenly, with the top bar showing a clean cross-section of all layers. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular sugar instead of a sugar substitute?

Yes, you can substitute the sugar substitute with an equal amount of regular granulated sugar, but the bars will have a higher sugar content and may brown faster.

How do I prevent the crust from becoming soggy?

Make sure to bake the crust until it is golden and set before adding the raspberry layer. This helps create a sturdy base that prevents sogginess from the fruit preserves.