I love making these keto raspberry jam bars because they combine a tender buttery crust, a bright raspberry filling, and a golden crumb topping that always feels comforting and satisfying. When I want a dessert that feels special but still fits into a low carb lifestyle, this is one of my go-to recipes. The balance of sweet and tangy flavors keeps me coming back for another bite every time.
Why You’ll Love This Recipe
I enjoy this recipe because it’s simple to prepare yet looks impressive once sliced. I like that the ingredients are straightforward and that the bars are naturally gluten free and sugar free. The raspberry layer adds freshness, while the crust and crumble bring just the right amount of richness. I also appreciate how versatile these bars are, since I can serve them for dessert, brunch, or even as a treat with coffee.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
Crust
4 ounces salted butter, cold and cut into pieces
1 cup almond flour
1/3 cup coconut flour
1/3 cup sugar-free sweetener
1 large egg
1 teaspoon vanilla extract
Jam Filling
1 pound raspberries, fresh or frozen
1/3 cup sugar-free sweetener
1 teaspoon lemon juice
1/2 teaspoon xanthan gum
Crumble Topping
6 tablespoons butter, melted
1/3 cup sugar-free sweetener
1 cup almond flour
1/4 cup oats, optional
Directions
I start by preheating the oven to 350°F and lining a 9×9-inch baking pan with parchment paper.
To make the crust, I place the cold butter, almond flour, coconut flour, sweetener, egg, and vanilla into a food processor. I pulse until the mixture comes together, then press it evenly into the bottom of the prepared pan.
For the jam filling, I combine the raspberries, sweetener, and lemon juice in a small saucepan over medium heat. I cook the mixture for about 5 minutes until it becomes bubbly and the berries soften. I gently mash the raspberries, then stir in the xanthan gum until the filling thickens. I pour the jam evenly over the crust.
To prepare the crumble topping, I add the melted butter, sweetener, and almond flour to the food processor and pulse until large crumbs form. If I’m using oats, I add them at the end and pulse just until combined. I sprinkle the crumble evenly over the jam layer.
I bake the bars for about 40 minutes, until the top is lightly golden. I let them cool completely before cutting into squares.
Servings And Timing
I usually cut this recipe into 16 bars.
Prep time: 15 minutes
Cook time: 40 minutes
Total time: 55 minutes
Variations
I like switching the raspberries for strawberries, blueberries, or blackberries when I want a different flavor. Sometimes I add chopped nuts like pecans or almonds to the crumble for extra texture. When I’m craving something extra indulgent, I mix sugar-free chocolate chips or coconut flakes into the topping.
Storage/Reheating
I store these bars in an airtight container in the refrigerator, where they stay fresh for 4 to 5 days. If I want to keep them longer, I freeze them for up to 2 months. I usually let them thaw in the fridge or at room temperature before serving.
FAQs
Can I Use Frozen Raspberries?
I often use frozen raspberries, and they work perfectly in this recipe. I add them straight to the saucepan without thawing.
Do I Need To Pre-Bake The Crust?
I don’t pre-bake the crust. Baking everything together gives me a soft, cohesive base that pairs well with the jam.
Are The Oats Necessary?
I consider the oats optional. When I want to keep the bars strictly keto, I simply leave them out.
How Do I Cut Clean Slices?
I always wait until the bars are completely cooled. I find that chilling them slightly makes slicing much easier and neater.
Can I Make The Jam Separately?
I sometimes make the jam on its own and use it as a topping for low carb bread, cheesecake, or biscuits.
Conclusion
I love how these keto raspberry jam bars deliver big flavor with minimal effort. The sweet-tart filling, buttery crust, and crumbly topping make them a dessert I’m always happy to share or enjoy myself. This is one of those recipes I know I’ll keep making again and again.
These keto raspberry jam bars feature a buttery almond flour crust, a tangy raspberry filling, and a golden crumble topping. They’re gluten-free, low-carb, and perfect for dessert, brunch, or snacking.
Total Time:55 minutes
Yield:16 bars
Ingredients
Crust
4 oz salted butter, cold and cut into pieces
1 cup almond flour
1/3 cup coconut flour
1/3 cup sugar-free sweetener
1 large egg
1 tsp vanilla extract
Jam Filling
1 lb raspberries (fresh or frozen)
1/3 cup sugar-free sweetener
1 tsp lemon juice
1/2 tsp xanthan gum
Crumble Topping
6 tbsp butter, melted
1/3 cup sugar-free sweetener
1 cup almond flour
1/4 cup oats (optional)
Instructions
Preheat oven to 350°F (177°C) and line a 9×9-inch pan with parchment paper.
Make the crust: In a food processor, pulse together cold butter, almond flour, coconut flour, sweetener, egg, and vanilla until combined. Press evenly into the pan.
Make the filling: In a saucepan over medium heat, combine raspberries, sweetener, and lemon juice. Cook until bubbly and soft, then mash and stir in xanthan gum to thicken. Spread over the crust.
Make the topping: In the food processor, pulse melted butter, sweetener, and almond flour until crumbly. Add oats if using and pulse once or twice. Sprinkle over raspberry layer.
Bake for 40 minutes, or until golden. Cool completely before slicing into 16 bars.
Notes
Oats are optional and can be left out for strict keto.
Chilling the bars before slicing helps with clean cuts.
Try substituting raspberries with other low-carb berries like blackberries or strawberries.
