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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


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.


Raspberry Layer:

Cake Bars:



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


  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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