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    Home » Recipes » All Recipes

    Low Carb Blackberry Coconut Bars

    by Oscar Chimenti, Last Modified: June 29, 2022 This post may contain affiliate or sponsored links. See the Disclosure Policy linked in my footer.

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    Jump to Recipe Print Recipe
    3 low carb blackberry coconut bars stacked.

    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.

    3 low carb blackberry coconut bars stacked. 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.

    Jump To:
    • Main ingredients used
    • Steps by step instructions
    • Assembling the low carb blackberry coconut bars
    • Other low carb dessert recipes you might enjoy
    • Recipe tips
    • Recipe variations
    • Equipment used to make
    • Frequently asked questions
    • Low Carb Blackberry Coconut Bars

    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.

    3 low carb blackberry coconut bars on parchment.

    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.

    mixing the crust in a glass bowl and blue rubber spatula.
    Mixing the crust.

    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.

    crust for the 3 low carb blackberry coconut bars pressed into baking pan.
    Baked crust for the low carb blackberry coconut bars

    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.

    simmering the blackberries in a saucepan with a red rubber spatula.
    Simmering the blackberries.

    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.

    mixing the topping for the low carb blackberry coconut bars.
    Mix the crumble ingredients together.

    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.

    spreading the blackberry sauce onto the crust with a spoon.
    • Top the blackberry filling with the coconut crumble. I used my hands to sprinkle the crumble evenly over the filling.
    topping the blackberry sauce with the coconut almond crumble.

    Bake in the oven at 350°F for 10 minutes and then broil for 2-3 minutes just to brown the topping.

    3 low carb blackberry coconut bars in baking pan next to hand towel.
    Low carb blackberry coconut bars out of the oven.

    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.

    low carb blackberry coconut bars on parchment paper cut into squares.

    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.

    I Hacked Diabetes is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for me to earn fees by linking to Amazon.com and affiliates sites.

    Frequently asked questions

    What is the difference between a cobbler and a crumble topping?

    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.

    Are these keto blackberry coconut bar diabetic friendly?

    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.

    Why are my low-carb blackberry coconut bars crumbly?

    This will usually occur when the bars are overbaked and become too dry.

    3 low carb blackberry coconut bars stacked.
    3 low carb blackberry coconut bars stacked.

    Low Carb Blackberry Coconut Bars

    Oscar
    Low Carb Blackberry Coconut Bars are made with an almond coconut crust layered with a delicious blackberry filling and topped with a coconut almond crumble. Low Carb and diabetic friendly dessert or snack.
    5 from 46 votes
    Print Pin This Recipe
    Prep Time : 15 mins
    Cook Time : 30 mins
    Total Time : 45 mins
    Course : Dessert
    Cuisine : American
    Diet : Diabetic, Gluten Free
    Servings : 16 bars
    Calories : 312

    Equipment

    • Food Processor
    • Large Glass Mixing Bowl
    • 8 x 8 inch baking pan
    • Rubber Spatula
    • Parchment Paper

    Ingredients
      

    Crust

    • 2 cups almond flour
    • 2 cups unsweetened shredded coconut
    • ½ cup coconut flour
    • ¼ cup powdered 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 powdered sweetener
    • 1 teaspoon vanilla extract
    • ¼ teaspoon xanthan gum

    Crumble Topping

    • ½ cup coconut chunks processed to crumbles
    • ½ cup almond flour
    • ½ cup unsweetened shredded coconut
    • ¼ teaspoon powdered sweetener
    • 2 tablespoon unsalted butter
    • ¼ teaspoon salt
    • ⅓ cup sliced almonds
    Get the New E-bookCheck out Low Carb Comfort Food!

    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.

    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 slighly brown the top.

    This recipe card provides the basic details to make this recipe. For more information, questions or variations please review the content above the recipe card.

    Updates and Revisions

    If conflicting information between the video and recipe card, the recipe card will always have the most up to date information, ingredients and instructions.

    Click here to add your own private notes.

    Nutritional Information

    All nutritional information is based on third-party calculations and should be considered estimates. Actual nutritional content will vary with brands used, measuring methods, portion sizes and more.

    Serving: 1bar | Calories: 312kcal | Carbohydrates: 13g | Protein: 8g | Fat: 26g | Fiber: 9g | Sugar: 4g
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    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

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      Recipe Rating




    1. Nora

      June 09, 2022 at 1:23 pm

      5 stars
      Those blackberry coconut bars are such a delight! Easy to make and so delicious! Thanks!

      Reply
    2. Kayla DiMaggio

      June 09, 2022 at 10:47 am

      5 stars
      These blackberry coconut bars were soooo delicious! I loved the crumble on top!

      Reply
    3. Megan

      June 09, 2022 at 6:54 am

      5 stars
      Oh, these are awesome! Thanks for another great recipe Oscar.

      Reply
    4. Natalie

      June 09, 2022 at 6:40 am

      5 stars
      When I make a dessert for my mom, I always scroll through your site. Amazing dessert as always, thanks!

      Reply
    5. Mary O’Brien

      June 08, 2022 at 10:35 pm

      Blackberry and coconut, who knew? The blackberries will be ripe soon in the park where I live. I am bookmarking to come back for this! They look so good!

      Reply
    6. Alex

      June 08, 2022 at 9:50 pm

      5 stars
      These are absolutely delicious - blackberry and coconut is such a lovely combination!

      Reply
    7. Jacqui

      May 21, 2022 at 7:21 pm

      5 stars
      I love that this is a vegan friendly recipe! Just used diary free butter instead of regular - turned out perfectly

      Reply

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    Oscar in the kitchen

    I am a Type 2 Diabetic and enjoy creating low-carb and diabetic-friendly recipes that are good for you! All recipes are developed to help you make great food without the highs and lows of diabetes.

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