These Blackberry Coconut Crumble Bars are made with an almond coconut crust layered with a blackberry filling and a coconut crumble topping.
If there is only one berry I eat most often it's blackberries and the combination of the tart blackberries paired with the chewy coconut is flavour heaven. These low carb treats are a perfect low carb dessert or snack for everyone including diabetics.
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Scrumptious sugar-free berry coconut crumble bars start with an almond and coconut flour shortbread crust. We then layer it with a jammy blackberry filling and top it off with an a coconut crumble that takes these bars to another level of yum!
We devoured these bars in a couple of days and I am already thinking of making them again. I'm also planning on making them for some summer holiday family dinners coming up.
If you love the flavors of coconut you will also enjoy this Coconut Milkshake recipe made with low-carb ingredients like coconut milk and a low carb sweetener.
Other low carb dessert recipes you might enjoy
Main ingredients used
Unlike a keto blackberry cobbler, this dessert is made with a crumble. Using ingredients like almond and coconut flour to keep the carbs low while using erythritol powder to sweeten it up.
- Almond Flour: using this for the shortbread base provides a nutty flavour.
- Coconut Flour: adding to the coconut flavor of this sugar-free blackberry bar, coconut flour helps give it more of a shortbread consistency.
- Unsweetened Shredded Coconut: shredded coconut gives the crust a little chewy texture.
- Powdered Erythritol: we often use erythritol as our sweetener of choice but you can use any powdered sweetener like monk fruit sweetener or allulose for this recipe.
- Blackberries: lately blackberries have been my fruit of choice. Some people may not like the little seeds they contain but I truly to enjoy them. Don't worry, for this recipe we strain out the seeds so it's all just blackberry juice and pulp.
- Coconut Chunks: processed coconut chunks form the crumble for these delicious low carb blackberry coconut squares.
See recipe card for quantities.
Steps by step instructions
How to make blackberry coconut crumble bars?
Preheat your oven to 350°F.
The first step is to make the shortbread crust.
Using a large bowl combine the almond flour, coconut flour, unsweetened shredded coconut, salt, and powdered erythritol.
Once you have that all combined, mix in the butter and vanilla with a rubber spatula and then add the water, 1 tablespoon at a time until the mix is slightly damp. Use your fingers to pinch together the mixture to see if it sticks together. I ended up using 8 tablespoons of water but you may need more or less.
Transfer the crust to an 8" x 8" parchment-lined baking pan or baking dish.
Press the crust into the pan with a rubber spatula and then use your hands to press it down firmly.
Bake at 350°F for 15 minutes.
Let's make the low carb blackberry filling
While the crust is baking in the oven, add the blackberries, water, powdered erythritol and vanilla extract to a medium-sized saucepan on low-medium heat.
Once warmed through mash the berries to squeeze all the juices out. Allow to simmer for 5 minutes.
Next, sprinkle the xanthan gum over the blackberry filling and mix vigorously, making sure there are no lumps. Allow simmering for one more minute to thicken the filling.
Strain the filling through a strainer into a bowl, using a spoon to push through the pulp and juices, leaving the blackberry seeds behind. Allow to cool and set aside.
Coconut Crumble Topping Recipe
To make the coconut crumble topping recipe, first process the fresh coconut chunks in a food processor to form small pellet sized crumbles.
I purchased my fresh coconut chunks at Costco. However, doing a quick search on Amazon I found these Organic Coconut Chunks which were the same brand I purchased.
In a large bowl add the coconut chunks with the almond flour, unsweetened shredded coconut, sliced almonds, powdered erythritol, salt and melted butter. Mix until combined.
Assembling the low carb blackberry coconut bars
Transfer the blackberry filling to the baking pan, spreading out the filling evenly with a spoon or rubber spatula.
Top the blackberry filling with the coconut crumble. I used my hands to sprinkle the crumble evenly over the filling.
Bake in the oven at 350°F for 10 minutes and then broil for 2-3 minutes just to brown the topping.
Allow the bars to cool in the pan completely before lifting them out with the parchment paper. Cut into 16 squares and enjoy as is or with a dollop of whipped cream and your favourite warm beverage.
Recipe Card
Blackberry Coconut Crumble Bars
Instructional Recipe Video
Ingredients
Crust
- 2 cups almond flour
- 2 cups unsweetened shredded coconut
- ½ cup coconut flour
- ¼ cup low carb sweetener
- ¼ teaspoon salt
- 4 tablespoon unsalted butter
- 2 teaspoon vanilla extract
- 8 tablespoon water
Blackberry Filling
- 2 cups blackberries
- ¼ cup water
- ¼ cup low carb sweetener
- 1 teaspoon vanilla extract
- ¼ teaspoon xanthan gum
Coconut Crumble Topping
- ½ cup coconut chunks processed to crumbles
- ½ cup almond flour
- ½ cup unsweetened shredded coconut
- ¼ teaspoon low carb sweetener
- 2 tablespoon unsalted butter
- ¼ teaspoon salt
- ⅓ cup sliced almonds
Instructions
Crust
- Preheat your oven to 350°F
- In a large bowl combine the almond flour, coconut flour, unsweetened shredded coconut, salt, and powdered erythritol.
- Mix in the butter and vanilla and then add the water, 1 tablespoon at a time until the mix is slightly damp.
- Transfer the crust to an 8" x 8" parchment-lined baking pan or baking dish.
- Press the crust into the pan and bake at 350°F for 15 minutes.
Blackberry Filling
- Add the blackberries, water, powdered erythritol and vanilla extract to a medium-sized saucepan on low-medium heat. Mash the berries to squeeze all the juices out. Allow to simmer for 5 minutes.
- Sprinkle the xanthan gum over the blackberry filling and mix vigorously. Simmer on low-medium for one minute.
- Strain the filling through a strainer into a bowl, push through the pulp and juices, leaving the blackberry seeds behind. Allow to cool and set aside.
Coconut Crumble Topping
- Process the coconut chunks in a food processor to form small pellet sized crumbles. You can use a blender or chop the chunks with a knife.
- In a large bowl add the coconut chunks with the almond flour, unsweetened shredded coconut, sliced almonds, powdered erythritol, salt and melted butter. Mix until combined.
- Evenly spread the blackberry filling onto the baked crust and then add the crumble on top.
- Bake at 350°F for 10 minutes and then broil for 2-3 minutes to slightly brown the top. (Watch the video before making this recipe)
Important Information
For more information, tips and variations please review the recipe video and content above and below the recipe card.
Updates and Revisions
If the video and recipe card differ, follow the recipe card for the latest ingredients and instructions.
Nutritional Information
Nutrition info is estimated and varies by ingredients, measurements, and portions.
Nutrition
Recipe tips
Crumple up your parchment paper before placing it in the pan. This helps it to keep in place a lot better.
Make sure the low carb blackberry filling is completely cooled to allow it to firm up a bit before adding it to the crust. You may want to place it in the fridge while you make the crumble topping.
- Serving: enjoy these keto blackberry coconut bars with your favourite low carb ice cream and a warm coffee or tea.
- Storage: store in an airtight container in the fridge for up to 1 week.
- Freeze: you can freeze these bars wrapped in plastic wrap and then place them in an airtight container for up to 3 months.
- Allow thawing at room temperature for a half-hour before consuming. Optional to warm them up in the microwave for 1 minute.
Recipe variations
There are many ways you can change or alter this recipe depending on your preferences here are a few variations.
- Berries - swap the blackberries with blueberries, strawberries or raspberries, or if you are feeling adventurous, use a mixture of all berries.
- Nuts - swap out the almond slivers with cashews or pecans.
- Vegan - this recipe can easily be made into a vegan dessert by swapping the butter with coconut oil instead.
This recipe is also gluten-free. Check out all my gluten free dessert recipes.
Frequently asked questions
Cobblers typically have a pastry on the top while a crumble will often be made with some type of flour and sugar with butter and crumbled on top of fruit or with fruit. Unlike a Crisp that is typically made with oats.
In order to make these bars diabetic-friendly, we made these bars without any added sugar or sugar-free. Each sugar-free blackberry bar or square contains 4g net carbs and can be considered diabetic friendly. However, you should monitor your blood sugars to see how new foods or recipes affect you personally.
This will usually occur when the bars are overbaked and become too dry.
Food safety
- Cook to a minimum temperature of 165 °F (74 °C)
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooked food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
See more food guidelines
JoyceK says
16 "bars" from an 8x8" pan equals a 1/2"x 1/2" "bar" at 315 calories?? Isn't that a little ridiculous?? Sorry, but that's just dumb.
Oscar Chimenti says
The only dumb part here is your math. 8 inches divided by 4 equals 2 inches. Every bar is 2″×2″. Calorie count checks out. 😘
Jessie says
I am having trouble locating the coconut chunks, can you suggest an alternative? Thanks for your time,
Oscar Chimenti says
You can double the amount of shredded coconut for the crumble.
Nora says
Those blackberry coconut bars are such a delight! Easy to make and so delicious! Thanks!
Kayla DiMaggio says
These blackberry coconut bars were soooo delicious! I loved the crumble on top!