Keto Raspberry Jam Bars
Keto Raspberry Jam Bars are made with a delicious crust, a homemade sugar free raspberry filling, and an incredible crumb topping. This dessert bar recipe is a must-have staple at all your parties. They are gluten-free, grain-free, low carb, and keto too.
If a dessert or breakfast item has raspberries in it, there is a strong chance I am going to love it. Try my Keto Lemon Cupcakes with Raspberry Frosting, Raspberry Cream Cheese Danish, or Raspberry Mousse Tart, and you’ll understand my passion.
Raspberries are the most low carb berry so they are perfect for almost any low carb diet or keto diet to be enjoyed in moderation.
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Raspberries are the perfect marriage of sweet and tangy. I think that is why I am drawn to their flavor so much. These low carb Keto Raspberry Jam Bars are sweet but are sugar free, so they are much healthier than traditional recipes.
Ingredients Needed
I know you are probably ready to dive right in and devour a couple of these keto dessert bars! But, first, let’s talk about the ingredients you need.
- Salted Butter – You will need some butter for the crust and the crumble. I like to use salted butter because it tastes great.
- Almond Flour – The way the almond flour tastes and the texture it gives makes it a prime ingredient. It needs to be added to the crust as well as the crumble topping.
- Coconut Flour – It pairs nicely with almond flour to give you the best dessert bars.
- Egg – Naturally, the egg binds the ingredients.
- Vanilla – A little bit of vanilla makes all the difference in the final result.
- Raspberries – The sweet star of the show is raspberries. You could swap them for other berries if you like, but I am partial to raspberries. You can use either fresh or frozen raspberries for the jam layer.
- Sweetener – Even though raspberries are naturally sweet, the bars do need a little added sugar-free sweetener.
- Lemon Juice – The tangy flavor of the filling is even better when you add some fresh lemon juice.
- Xanthan Gum – It’s used to make the jam filling a thicker texture. Without it, it’s going to be sort of runny and not as good.
- Oats – While oats aren’t keto-friendly, I will add in a small amount once in a while. They are completely optional, so you can certainly leave them out or sub in large coconut flakes if you want.
How To Make Keto Raspberry Jam Bars
These are seriously the easiest bars you could make. Very few steps and they taste like they were prepared in a bakery. Let’s get started:
Step One: Prepare the crust by combining the cold butter, flour, sweetener, egg, and vanilla in a food processor. Mix until well-combined.
Step Two: Press the crust into a baking dish using your fingers. Make sure it’s even and reasonably smooth.
Step Three: Combine the raspberries, sweetener, and lemon juice in a small saucepan over medium heat. Cook for 5 minutes until bubbly. Add the xanthan gum and mix well. Pour the raspberry jam on top of the crust layer.
Step Four: Prepare the crumble in the food processor by combining the butter, sweetener, almond flour, and oats together.
Step Five: Sprinkle the top of the low carb sugar free raspberry bars with the homemade crumble. Bake for 40 minutes or until the top is golden brown. Let cool, cut, and serve. Enjoy!
How Long Do Keto Raspberry Bars Last?
The raspberry crumble bars will last in the refrigerator for 4-5 days. They will need to be kept airtight.
You can also freeze the bars, and they will last for 1-2 months.
Can I Use Different Fruit?
Yes! You can swap the raspberries for blueberries, strawberries, or blackberries. They are all reasonably low in carbs and taste great too. I typically stick with raspberries because I enjoy them so much, but the bars taste great with other fruits too.
If you have some of my keto strawberry jam on hand go ahead and sub that in! Or check out my other versions of this at: Keto Cherry Pie Bars and Keto Rhubarb Crumble Bars
How Do You Cut The Raspberry Bars?
I find that they are easier to cut when they are all the way cooled. When they are warm, they tend to bunch up with each cut. However, when they are chilled, the knife will glide easily.
I also recommend using a plastic knife and running it under hot water for a couple of minutes. This allows the cuts to be smooth and flawless. Give it a try, and you’ll see it’s a game-changer.
Can I Just Make the Jam Recipe?
Of course! You don’t need to make the sugar free low carb raspberry jam into bars at all. Enjoy it dolloped on top of my ricotta cheesecake, spread on your favorite keto low carb bread, use it in thumbprint cookies, or on some almond flour biscuits!
If you want to you can sub in black chia seeds for the xanthan gum if you aren’t making the jam into bars. Chia seeds will help the low carb jam thicken. Just use 1 tablespoon of chia seeds to make keto raspberry chia seed jam.
Store the chia jam in the refrigerator for 1-2 weeks or freeze the sugar free jam for up to 3 months.
What Else Can I Add To The Keto Raspberry Jam Bars?
Nuts: Feel free to add in some walnuts, pecans, or almonds to the keto raspberry jam bars.
White Chocolate: You can also add some sugar free white chocolate chips or dark chocolate chips.
Coconut: I love adding coconut flakes to the topping. I do this in my keto cherry pie bars!
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Keto Raspberry Jam Bars
Ingredients
Crust:
- 4 ounces salted butter cold, cut into pieces
- 1 cup almond flour
- 1/3 cup coconut flour
- 1/3 cup Joy Filled Eats Sweetener (or see alternatives in recipe notes)
- 1 egg
- 1 teaspoon vanilla
Jam Filling:
- 1 lb raspberries fresh or frozen
- 1/3 cup Joy Filled Eats Sweetener (or see alternatives in recipe notes)
- 1 tsp lemon juice
- 1/2 tsp xanthan gum
Crumble:
- 6 tbsp butter melted
- 1/3 cup Joy Filled Eats Sweetener (or see alternatives in recipe notes)
- 1 cup almond flour
- ¼ cup oats optional
Instructions
- Preheat the oven to 350. Line a 9x9 square pan with parchment paper.
- Process the ingredients for the crust in a food processor until they come together in a ball. Spread in the bottom of the prepared pan.
- Combine the raspberries, sweetener, and lemon juice in a small saucepan. Cook over medium heat for 5 minutes until bubbly. Gentle mash the berries. Add the xanthan gum.
- Pour the jam over the crust.
- Add the crumble ingredients (except the oats, if using) to the food processor. Pulse until large crumbs form. Add the oats and pulse just until they are mixed in. Sprinkle on top of the jam-covered crust.
- Bake for 40 minutes until golden brown.
Notes
Nutrition
Just made this. My butter had been in the freezer, so it didn’t quite break down in food processor as one would expect. I don’t know if that was it or not, but the “crust” was soft. It’s a very good dessert, not overly sweet, but I think we would have enjoyed it better if crust had been baked beforehand? Have you tried that Taryn? Just wondering…would make again.
I have tried this recipe and worked into a beautiful fruity pie. I have also (like another reader) substituted the butter. I used Lidl (European grocery chain) vegan block, which is made mostly of coconut butter. The crust didn’t turn out crumbly, due the soft butter. For the jam I used home made wild plum jam, which I made last year using erythritol. Oh, I guess this is quite a modification of the original recipe, but it resulted in yummy dessert. The crust is delicious, jam balanced in perfectly and the top crumble added this crunchy texture. Thank you! Regards from Bulgaria
I failed making this. My mistake was I food processed the frozen raspberries and didn’t measure the xanthum gum. I eyeballed it and after 20 minutes in the over it started to overflow my pan. I also didn’t have a 9×9 pan. I will try again and follow the recipe as is.
I would like to add, that the recipe description is not for an inexperienced baker. I would prefer to read 1/2 stick of butter vs whatever in grams or ounces. The time it took to get the measurements down was the most painstaking part of the process.
I’m sorry it didn’t work for you. In the US butter normally comes in 1 lb (16 oz) packages with 4 sticks. Each stick is 4 oz. Kitchen scales are about $10 and are very helpful when baking. I’ve come to prefer using them because them I can skip measuring cups and just add ingredients to the bowl by weight.
Easy and tasty!
I had high expectations for this recipe. It looked beautiful, smelled great but unfortunately, the texture was way off. I suspect it was because I subbed dairy-free butter for half the butter in the crust and topping. I’ve found I can tolerate a little butter but not all the amount called for in recipes. And I even had to add quite a bit of extra almond flour to get a dough I could spread and not pour. Not your fault Taryn! This is just not a recipe for non-dairy butter. I suspect if I had baked the crust, then added the topping it might have worked. The flavor was awesome. I made mine with fresh strawberries.
Your recipes are great Taryn and I’ll continue to use them but all you folks out there, don’t make this one with fake butter!
Got these in the oven right now! Cant wait to have for dessert tonight and to ring the new year in with😁
Made this today. Relatively easy even having the 3 steps – crust, jam, crumble. I followed recipe exactly. I thought there was going to be too much raspberry jam in it, but it turned out to be a good balance. The real test was my husband. He not only said how good it was, but he came out and snuck another piece! Said I need to keep this in my rounds of treats.
QUESTION: Any fiber to subtract from carbs/
5 Stars bc I know it will be excellent.
It is really aggravating to have to leave a Star rating when one has not made the recipe yet!!!
Question: any fiber?
Under the Nutrition section, fiber is listed at 4.3 g. Hope that helps.