Low Carb Raspberry Crumble Bars

Low Carb Raspberry Crumble Bars

Cook Time:

Prep Time30 mins
Cook Time25 mins
Total Time55 mins


Servings: 12 Servings





  • 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. 

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