Low Carb Keto Raspberry Streusel Bars Recipe (Nut Free)
These Gluten Free, Sugar Free, Nut Free, Low Carb Keto Raspberry Streusel bars are a must make for any time of the year!
Delicious streusel fruit bars with a drizzle of icing over a crumble topping, all made sugar free, gluten free, and low carb makes for a healthy raspberry dessert that your family and friends will fall in love with!
Whenever I see fresh raspberries with all their pretty bright red color at the grocery stores, I can not help it, but always pick up a few packages each time I shop.
They are always perfectly sweet, never sour or tart and always the fresh. They simply evoke happiness and joy, especially lovely with a cup of coffee!
And that’s exactly what they bring to the table within this simple recipe!
Keto Raspberry Crumble Bars
Raspberries aren’t just a summer fruit to be enjoyed! My kids would much prefer raspberries to any other fruit, they would choose raspberries over blueberries, blackberries or cranberries in my recipes any day!
November is actually the peak season for fresh berries in Central California, Baja and Mexico growing regions.
Even if you don’t live in those regions you can still find Driscoll’s brand in many local markets.
Baking is also what brings joy and happiness when we gather with our family and friends.
Traditional crumble bars are often paired with cranberries during the holidays, but since my kids aren’t really fans of cranberries I thought raspberries would be the best substitute and I was right!
The kids loved these raspberry bars!
Almond Flour Free Streusel Bars
If you’ve been following me long enough you know my youngest has a tree nut and peanut allergy.
Often low carb bakers use almond flour because it is so easy to replace regular white flour in recipes one for one.
I tried this recipe using different amount of coconut flour and sesame, but in the end the addition of the sunflower seeds makes for the best texture. If you do not have tree nut allergies like in my family, feel free to substitute the sunflower seeds with almond flour.
But in my case, I can’t use that. I’ve had to make this delicious dessert bar 3 times before I perfected the tender shortbread crust, but it was worth it.
You have here a delicious, bottom layer shortbread crust, then raspberry layer and on top of the jam, a streusel crumb topping that is a wonderful allergy friendly dessert bar recipe to take to any party.
Can I change the low carb Sweetener?
Feel free to change out any sweetener for whatever you like to use. In the batter and filling, I would suggest just 1/4 cup of another sweetener as Swerve is not as sweet as other sugar free substitutes.
Please use my Sweetener Guide & Conversion Chart to help you decide how much to use.
If using maple syrup, use just a small amount then taste the raspberry mixture to adjust as needed. Since it’s a liquid sweetener it may effect final outcome since I have not tested it myself.
Please be aware that if you are following a low carb diet or keto diet, any sweetener like honey or maple syrup or coconut sugar is still sugar and will spike blood sugar and cause cravings.
I’m so excited with how these turned out after multiple times and I truly believe these will be your favorite bars. I also think those who aren’t sugar free and low carb will be shocked when they try them, because they do not taste like healthy ingredients were used .
Even my picky hubby who often isn’t a fan of sugar free baked goods, really enjoyed the texture and taste.
Super Easy too, Watch my video!
Low Carb Keto Raspberry Crumb Bars
Low Carb Keto Raspberry Streusel Bars
Ingredients
Shortbread Crust
- 1/2 cup sunflower seeds or use almond flour if nuts are not a problem for you
- 1/2 cup coconut flour
- 1 cup sesame flour
- 12 tbsp butter
- 1 tsp vanilla extract
- 1 tsp vanilla stevia
- 1/2 cup Monk Fruit Allulose confectioners sweetener
- 1/4 tsp salt
Raspberry Filling
- 12 ounces raspberries fresh
- 1/2 cup Monk Fruit Allulose confectioners sweetener ]
- 1 tbsp lemon juice and lemon zest
- pinch salt
- 1/2 cup water
Streusel Topping
- 1 cup reserved shortbread batter
- 1 tsp cinnamon
- 2 tbsp Monk Fruit brown sugar substitute
Optional Icing Drizzle: 1/4 cup Sugar free confectioners sweetener with 1 tbsp heavy cream
Instructions
- Preheat the oven to 350 degrees F. spray bottom of 8-inch square pan with avocado oil cooking spray or use parchment paper if you prefer.
- Place all the shortbread ingredients into a food processor and blend until dough forms. Reserve 1 cup of remaining dough for topping.
- Spread remaining batter into baking dish in an even layer.
- Bake 10 minutes then allow to cool.
- Prepare raspberry filling by placing all ingredients into a medium saucepan over medium heat and bring to a boil.
- Simmer 10 minutes until thickened.
- Pour evenly over crust.
- Place reserved shortbread batter in a large bowl with topping ingredients and mix until combined.
- Sprinkle over the filling and bake for 20 minutes until golden brown.
- Cool 30 minutes to room temperature then refrigerate for 2-3 hours or overnight.
- To make optional drizzle topping to serve, simply mix the sweetener and the milk together in a mixing bowl until smooth an drizzle over slices to serve.
- Store leftover pieces in an airtight container in the fridge for up to 3 days or freeze for up to 3 months.
Notes
Nutrition
About Brenda
Brenda Bennett is a certified Nutritional Therapy Practitioner, certified Sugar Detox Coach, certified Keto Coach and certified Life Coach. She has been Sugar Free & Refined carb free for 17 years and has written 2 cookbooks, Sugar-Free Mom, and Naturally Keto and her 3rd book The 30-Day Sugar Elimination Diet, is a four part program to help you detox from sugar, eliminate cravings, balance blood sugar and lose weight all while eating a delicious, nutrient dense whole foods. Meal plan offers two tracks to follow, low carb or keto. She is the founder of the Sugar Free Fresh Start course and Sugar Free Tribe weight loss membership. Learn more.
Could I sub almond flour for both the sunflower seeds and the sesame flour?
These sound delightful!! I’ve made so many of your recipes and they all are wonderful! So when you say you can use almond flour, did you mean I can use almond flour in the place of all other flours? (ie: 2 cups of almond flour)
I meant in place of the sunflower seed flour.
Can I sub blueberries for the raspberries?
How big is the serving size? 1/9th of the pan? cut in thirds and then turned and cut in thirds again? I might have missed it if so I apologize.
Yes exactly as you stated.
What can I use instead of sesame flour ?
You could swap with almond flour.
I made these for Thanksgiving and found them to be very crumbly, was there supposed to be an egg in the crust? They didn’t hold their shape as a bar. I wish I would have subbed out the sunflower seeds with almond flour, the flavor of them overpowered everything else and nobody liked them. I’m hoping I can find someone who will eat them so this pricey dessert doesn’t go to waste.
I just watched the video and noticed that vanilla stevia was added but it is not listed in the written recipe that I followed.
I’ve very sorry they were crumbly for you. Packing and pressing down that crust into the pan really makes a difference. I too wish I could use almond flour but with nut allergies in my family it’s a no go. We didn’t notice a problem with the sunflower seeds overpowering the dessert with the raspberry filling being more prominent. I’m just trying to figure out why yours would be so crumbly. Did you refrigerate them before serving? Mine were set well after refrigeration. I even froze many of them then thawed them for a church women’s meeting and everyone loved them.Maybe it was not the sunflower seeds you tasted but the sesame flour you didn’t like which is a cups worth. Did you also use Swerve sweetener in the crust or something else? I apologize for this not working out for you on Thanksgiving, I know how disappointing that can be. Any slightest subs to recipes can really change the texture of them.
No, I didn’t sub out anything. The stevia was missing because it wasn’t in the recipe but other than that I followed the recipe exactly and they were refrigerated. I will have to try the sesame flour in something else, normally I love the flavor of sesame. Im pretty sure it was the sunflower seeds.
Could I use almond flour instead of sunflower?
Thanks
Yes you can replace the sunflower with almond.
Look great! Is that really 12 tbsps of butter? Would coconut oil be OK instead? Thanks
Yes that is the correct amount of butter. I have tried the crust using 8 tbsp and it was dry, so 12 tbsp it is. I’m thinking coconut oil could be fine to sub.
Can I use more sunflower seed flour for the sesame seed flour?
I haven’t tried that combination, but I think you could.
I love subbing in raspberries for cranberries this time of year as well! These bars look incredible! Love that streusel topping!
Omg this looks so great. It reminds me of the boxed entenmanns stuff but way better.
thank you!
Oops! No instructions!
Love your recipes!
Am I missing something? I don’t see the assembly/baking instructions! 🙂
oh goodness, will fix sorry!