Low Carb Blackberry Coconut Bars

Low Carb Blackberry Coconut Bars are made with an almond coconut crust layered with a blackberry filling and topped with a coconut almond crumble.

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 dessert or snack for everyone including diabetics.

this recipe

Scrumptious sugar-free blackberry coconut 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 almond and 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.

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 low carb blackberry coconut 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

To make the coconut crumble topping 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.

Other low carb dessert recipes you might enjoy

• Cafe Mocha Sugar-Free Mini Cheesecakes
• Air Fryer Chocolate Donuts
• Keto Cheesecake Bars with Blueberries
• Sugar-Free Peanut Butter Fudge Bombs
• Double Chocolate Fudge Cookies

Recipe tips

Cumple 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.

Equipment used to make

I used my Ninja Food Processor which makes everything easier for me when it comes to chopping, slicing, and dicing in the kitchen.

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