Web85 g desiccated coconut (1 Cup) 80 g shredded coconut (1 Cup) Instructions Conventional Method For The Base: Preheat oven to 180 degrees celsius …
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Make your own raspberry jam and raspberry filling for all your low carb baking. I made this raspberry jam specifically for these coconut raspberry slices, but you could use it for so much more. This jam is naturally gluten-free, low carb, and keto-friendly. There is no added sugar in this recipe, only the natural sugar from the fruit. Versatility.
Keto Raspberry Jam Bars are made with plump, juicy, fresh raspberries! Layered with a delicious crust, a raspberry filling, and an incredible crumb topping. 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.
Add raspberries and 3 Tbsp of powdered erythritol to a small saucepan with 1/4 cup water. Cook on med heat until berries burst and cook down into a thick spread Add berry filling to the top of the cooled coconut crust and spread evenly. Whip eggs and sweetener until light yellow and well combined.
A delicious keto treat which is perfect for summer! This coconut raspberry slice has the fresh flavors of coconut and raspberry on a crunchy biscuit base – all topped with a crisp layer of dark chocolate! It feels very indulgent but comes in at under 4 net carbs a slice.