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Home Recipes Keto Raspberry Cake Bars

Keto Raspberry Cake Bars

Net Carbs:3.8g
Published:05/26/21Updated:07/06/21
Leave a Comment This post contains affiliate links.
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Keto Raspberry Cake Bars coral colored Pinterest in image
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These Keto Raspberry Cake Bars are keto-friendly, nut-free, and do not contain any almond flour or coconut flour. You can make them with either frozen or fresh berries, and they are a perfect choice for a dessert or to serve alongside a cup of coffee in the morning.

This recipe post is being shared in partnership with Lakanto.

featured image of keto raspberry crumble bars straight out of the oven atop a marble kitchen counter

Be sure to read through the blog post for the answers to frequently asked questions before you move on to the recipe card and begin making this recipe. You will find step-by-step photos within the blog post (located above the recipe card) that will help you to successfully make these gluten free raspberry bars.

Low carb raspberry dessert

Starting with a base of ground sunflower seed meal, whey protein, and powdered monk fruit sweetener, this raspberry dessert is sweet, flavorful, nut-free, and can even easily be made dairy-free!

And with less than 4 grams of net carbs per bar, these square treats are a great keto-friendly choice for satisfying a dessert craving.

close-up image of raspberry crumble bars on a baking sheet lined by parchment paper atop a marble kitchen counter

Keto raspberry cake bars FAQs

Here are answers to the most commonly asked question about this keto raspberry cake recipe:

Are there any ingredient substitution options?

  • Frozen Raspberries: Fresh raspberries can be substituted for frozen, or you can use another low-carb berry, like blueberries or blackberries, instead.
  • Powdered Monk Fruit Sweetener: You can use a granular option instead, such as Lakanto’s Classic Monk Fruit Sweetener or Golden Monk Fruit Sweetener. Just pulse the granulated sweetener in a food processor to yield powdered sweetener.
  • Chia Seeds: Sub in whole flax seeds or ground flax seeds at a 1:1 ratio. Note that either of these substitutions will slightly alter the resulting nutritional content of the recipe.
  • Xanthan Gum: Glucomannan powder can be used here at a 1:1 substitution ratio.
  • Ground Sunflower Seed Meal: Make homemade ground sunflower seed meal by pulsing raw sunflower seeds in a blender or food processor until they turn into flour (be careful to not over-blend, as doing this will lead to making sunflower seed butter, which has a consistency similar to that of peanut butter or almond butter). If you can eat nuts, you should be able to substitute in almond flour at a 1:1 ratio substitution.
  • Whey Protein Powder: Egg white powder should work here at a 1:1 substitution, and this substitution would be necessary to make the recipe dairy-free. The easiest place to find this will be Amazon, though some grocery stores do carry it. If you are going to order online, I would suggest just ordering the unflavored whey protein powder.
  • Gluten-Free Baking Powder: You can replace the gluten-free baking powder in this recipe by making your own at home using baking soda and cream of tartar. For the 2 tsp of baking powder this recipe calls for, you will need to use ½ tsp baking soda and 1 tsp cream of tartar. Cream of tartar can typically be found at your grocery store with the spices. This substitution will make your recipe grain-free.
  • Melted Butter: Coconut oil can be subbed in for melted butter at a 1:1 ratio. If you use coconut oil in place of butter, the crust may be denser than the original recipe intended. By substituting the butter, these bars can be made dairy-free.
  • Eggs: You can substitute flax eggs in place of the whole eggs this recipe calls for. Note that this substitution will alter the final nutrition information, including increasing the carb content per serving just slightly. To make flax eggs to replace the 3 eggs in this recipe:
    1. Mix together 3 tbsp (21g) ground flax seeds with ½ cup (4 oz) water.
    2. Set aside for 5-10 minutes until the mixture thickens.
  • Full-Fat Greek Yogurt: Substitute plain coconut or vegan yogurt at a 1:1 ratio. By subbing out the yogurt, these bars can be made dairy-free.

How can this recipe be made dairy-free?

Substitute butter and yogurt in this recipe to make it dairy-free.

How can this recipe be made grain-free?

The gluten-free baking powder I use contains corn. To make these bars grain-free, make your own baking powder easily by using baking soda and cream of tartar.

For the 2 tsp of baking powder this recipe calls for, you will need:

  • ½ tsp baking soda
  • 1 tsp cream of tartar (can typically be found at your grocery store with the spices)

Where can powdered monk fruit sweetener be purchased?

I purchase mine from Lakanto’s website and have it delivered to my house. If you want to do this, you can use discount code REALBALANCED at checkout for 20% OFF your Lakanto order.

If you’d rather purchase monk fruit sweetener in a store, many grocery stores, especially specialty stores and Costco, carry Lakanto’s monk fruit sweetener.

How many net carbs?

Per serving, these bars contain 3.8 grams of net carbs. A serving size is 1 bar and the recipe, as written, yields 15 bars.

Net carbs are calculated by taking total carbs, subtracting fiber, and subtracting sugar alcohols.

The full nutrition information for this recipe, including the calorie content, total carbs, protein, and fat per serving, can be found in the nutrition label located below the recipe instructions.

What diets is this recipe compliant with?

  • Keto and Low-Carb: Each serving of this recipe contains only 3.8 grams of net carbs, which makes it a perfect keto dessert option.
  • Nut-Free: There are no nuts or nut products in these keto raspberry bars, making them perfect for those with nut allergies and intolerances.
  • Gluten-Free and Grain-Free: This recipe is gluten-free and, to make it grain-free, follow the instructions listed above and in the recipe card for what to substitute for baking powder.
  • Dairy-Free: Substitute the whey protein powder, butter, and yogurt in this recipe to make it dairy-free.
  • Primal: This recipe is compliant with a primal diet.
  • Vegetarian: This recipe is compliant with a vegetarian diet.
  • Refined Sugar-Free: This recipe does not include any refined sugar, and instead uses monk fruit sweetener.

How should they be stored?

  • Refrigerator Storage: Store bars in an airtight container in even layers separated by parchment paper in the refrigerator for up to 5 days. Before putting on the lid, set a paper towel gently on top. This will lessen any condensation build-up in the container, and help prevent the bars from getting soggy.
  • Freezer Storage: Store bars in an airtight container in even layers separated by parchment paper in the freezer for up to 2 months. When ready to eat, thaw bars in the refrigerator before enjoying.

How to make this keto raspberry cake bars recipe:

Preheat oven to 325 degrees Fahrenheit (162 degrees Celsius) and line 7×11-inch baking pan with parchment paper.

Raspberry Layer: To a saucepan over medium-low heat, add raspberries and powdered monk fruit sweetener and simmer until raspberries can be crushed with the back of a rubber spatula and the mixture has reduced down a little, about 5-7 minutes. Turn off stovetop heat and, to saucepan of raspberry mixture, stir in chia seeds and xanthan gum. Set saucepan aside to cool at room temperature while preparing cake batter.

raspberries being crushed by the back of a rubber spatula in a saucepan

Cake Bars: To a mixing bowl, add all dry ingredients and stir to combine.

dry ingredients being stirred until combined

Add wet ingredients and, using an electric mixer with dough hooks, mix until well-combined, scraping down ingredients back into batter as needed.

wet ingredients and dry ingredients mixed until well-combined

Pour ~¾ of batter into prepared baking pan, leveling with a rubber spatula coated in nonstick cooking spray (this will help to avoid the batter sticking to the spatula).

batter poured in a baking pan lined with parchment paper atop a marble kitchen counter

Spoon prepared raspberry mixture into pan atop base. Pour and spread on remaining batter using cooking spray-coated spatula. Then, using a sharp knife, swirl raspberry mixture into batter.

overhead view of a pan of batter topped with raspberries atop a marble kitchen counter

Final Steps: Transfer baking pan to oven and bake until a toothpick can be inserted into center without crumbs sticking, about 35-40 minutes.

After baking, remove pan from oven and allow to sit at room temperature to fully cool and firm up. Transfer baking pan to refrigerator to chill for 1 hour. The bars will firm up quite a bit while they sit and cool. Once cooled, slice into 15 bars.

Find more low carb desserts

If you loved these keto raspberry cake bars, try these other recipes:

  • Keto Lemon Bars
  • Keto Peach Cobbler
  • Keto Rice Krispie Treats Scotcheroos
  • Keto Magic Bars
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featured image of keto raspberry crumble bars straight out of the oven atop a marble kitchen counter

Keto Raspberry Cake Bars


  • Author: Sara Nelson
  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Total Time: 2 hours
  • Yield: 15 1x
  • Category: Dessert
  • Method: Bake
  • Cuisine: American
  • Diet: Gluten Free
Print Recipe
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Description

These Keto Raspberry Cake Bars are keto-friendly, nut-free, and do not contain any almond flour or coconut flour. You can make them with either frozen or fresh berries, and they are a perfect choice for a dessert or to serve alongside a cup of coffee in the morning.


Ingredients

Raspberry Layer:

  • 250g (~1 ¾ cups) frozen raspberries
  • 2 tbsp (15g) powdered monk fruit sweetener
  • 1 tbsp + 1 tsp (16g) chia seeds
  • ½ tsp xanthan gum

Cake Bars:

Dry:

  • 2 cups (220g) ground sunflower seed meal
  • 2 ½ scoops (72g) unflavored whey protein powder or egg white powder
  • ¾ cup (90g) powdered monk fruit sweetener
  • 2 tsp gluten-free baking powder
  • ¼ tsp salt

Wet:

  • ½ cup (4 oz) melted butter or coconut oil
  • 2 tbsp (30g) Greek yogurt or coconut yogurt
  • 3 eggs
  • 1 tsp pure vanilla extract


Instructions

  1. Preheat oven to 325 degrees Fahrenheit (162 degrees Celsius) and line 7×11-inch baking pan with parchment paper.
  2. Raspberry Layer: To a saucepan over medium-low heat, add raspberries and powdered monk fruit sweetener and simmer until raspberries can be crushed with the back of a rubber spatula and the mixture has reduced down a little, about 5-7 minutes. Turn off stovetop heat and, to saucepan of raspberry mixture, stir in chia seeds and xanthan gum. Set saucepan aside to cool at room temperature while preparing cake batter.
  3. Cake Bars: To a mixing bowl, add all dry ingredients and stir to combine. Add wet ingredients and, using an electric mixer with dough hooks, mix until well-combined, scraping down ingredients back into batter as needed.
  4. Pour ~¾ of batter into prepared baking pan, leveling with a rubber spatula coated in nonstick cooking spray (this will help to avoid the batter sticking to the spatula). Spoon prepared raspberry mixture into pan atop base. Pour and spread on remaining batter using cooking spray-coated spatula. Then, using a sharp knife, swirl raspberry mixture into batter.
  5. Final Steps: Transfer baking pan to oven and bake until a toothpick can be inserted into center without crumbs sticking, about 35-40 minutes. After baking, remove pan from oven and allow to sit at room temperature to fully cool and firm up. Transfer baking pan to refrigerator to chill for 1 hour. The bars will firm up quite a bit while they sit and cool. Once cooled, slice into 15 bars.

Recipe Notes:

Frozen Raspberries Substitution: Fresh raspberries can be substituted for frozen, or you can use another low-carb berry, like blueberries or blackberries, instead.

Where To Buy Powdered Monk Fruit Sweetener: I purchase mine from Lakanto’s website and have it delivered to my house. If you want to do this, you can use discount code REALBALANCED at checkout for 20% OFF your Lakanto order. If you’d rather purchase monk fruit sweetener in a store, many grocery stores, especially specialty stores and Costco, carry Lakanto’s monk fruit sweetener.

Powdered Monk Fruit Sweetener Substitution: You can use a granular option instead, such as Lakanto’s Classic Monk Fruit Sweetener or Golden Monk Fruit Sweetener. Just pulse the granulated sweetener in a food processor to yield powdered sweetener.

Chia Seeds Substitution: Sub in whole flax seeds or ground flax seeds at a 1:1 ratio. Note that either of these substitutions will slightly alter the resulting nutritional content of the recipe.

Xanthan Gum Substitution: Glucomannan powder can be used here at a 1:1 substitution ratio.

Ground Sunflower Seed Meal Substitution: Make homemade ground sunflower seed meal by pulsing raw sunflower seeds in a blender or food processor until they turn into flour (be careful to not over-blend, as doing this will lead to making sunflower seed butter, which has a consistency similar to that of peanut butter or almond butter). If you can eat nuts, you should be able to substitute in almond flour at a 1:1 ratio substitution.

Whey Protein Powder Substitution: Egg white powder should work here at a 1:1 substitution. The easiest place to find this will be Amazon, though some grocery stores do carry it. If you are going to order online, I would suggest just ordering the unflavored whey protein powder.

Gluten-Free Baking Powder Substitution and How To Make This Recipe Grain-Free: You can replace the gluten-free baking powder in this recipe by making your own at home using baking soda and cream of tartar. For the 2 tsp of baking powder this recipe calls for, you will need to use ½ tsp baking soda and 1 tsp cream of tartar. Cream of tartar can typically be found at your grocery store with the spices. This substitution will make your recipe grain-free.

Melted Butter Substitution: Coconut oil can be subbed in for melted butter at a 1:1 ratio. If you use coconut oil in place of butter, the crust may be denser than the original recipe intended.

Egg Substitution: You can substitute flax eggs in place of the whole eggs this recipe calls for. Note that this substitution will alter the final nutrition information, including increasing the carb content per serving just slightly. Mix together 3 tbsp (21g) ground flax seeds with ½ cup (4 oz) water. Set aside for 5-10 minutes until the mixture thickens.

Full-Fat Greek Yogurt Substitution: Substitute plain coconut or vegan yogurt at a 1:1 ratio.

How To Make This Recipe Dairy-Free: Substitute whey protein powder, butter, and yogurt by following the ingredient suggestions listed above.

Net Carbs: Per serving, these bars contain 3.8 grams of net carbs. A serving size is 1 bar and the recipe, as written, yields 15 bars. Net carbs are calculated by taking total carbs, subtracting fiber, and subtracting sugar alcohols.

Refrigerator Storage: Store bars in an airtight container in even layers separated by parchment paper in the refrigerator for up to 5 days. Before putting on the lid, set a paper towel gently on top. This will lessen any condensation build-up in the container, and help prevent the bars from getting soggy.

Freezer Storage: Store bars in an airtight container in even layers separated by parchment paper in the freezer for up to 2 months. When ready to eat, thaw bars in the refrigerator before enjoying.

Keywords: raspberry cake bars, raspberry crumble bar recipe, keto raspberry cake

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