Low Carb Raspberry Crumble Bars

January 2, 2019

Low Carb Raspberry Crumble Bar

Prep Time30 mins
Cook Time25 mins
Total Time55 mins
Servings: 12 Servings
Author: Flora & Vino




  • 2 cups frozen or fresh raspberries
  • 1 TBS lemon juice
  • 2 TBS maple syrup
  • 1 TBS chia seeds


  • Preheat oven to 350 degrees F and line an 8×8 square pan with parchment paper. 
  • Combine all crust ingredients in a large mixing bowl and stir until well combined and slightly crumbling.
  • Distribute mixture over the parchment paper, pressing down firmly to achieve an even layer. Bake for 13-15 minutes, until golden brown and firm to the touch. Set aside.
  • While the crust is baking, make the raspberry jam filling by combining the raspberries, maple syrup, and lemon juice in a medium saucepan over medium heat. Heat until simmering, and allow to simmer for 5-8 minutes, until bubbling and thick on the edges. Stir in the chia seeds and allow to sit for 5 minutes to thicken.
  • Meanwhile, make the crumble by combining the almonds, coconut, coconut sugar, and coconut oil in a blender. Pulse until roughly chopped and set aside.
  • Once the crust has cooled slightly and the jam has thickened, spread the jam filling over the crust. Top with the crumble.
  • Bake for 15-20 minutes, until golden brown on top.
  • Cool completely before cutting into squares and serving. 

1 Comment

  • Hannah
    February 18, 2019 4:52 pm

    I don’t see anything in the ingredients for the crumble. So if anyone can tell me what I’m suppose to use that would be great! It says almonds, coconut, coconut sugar and coconut oil is for the crumble but not sure on the proportions. Thanks!

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