Raspberry Coconut Squares – Keto, Low Carb and Irresistibly Chewy

Adam

Raspberry Coconut Squares – Keto, Low Carb and Irresistibly Chewy

Raspberry Coconut Squares are a dreamy keto-friendly, low-carb dessert that perfectly balances buttery coconut richness with a bright raspberry swirl. These squares are soft, chewy, and indulgent—yet made with wholesome low-carb ingredients that fit perfectly into a keto lifestyle. With a tender almond–coconut base, a creamy layer enriched with cream cheese, and a sweet-tart raspberry topping, this dessert feels bakery-worthy without the sugar spike. It’s ideal for special occasions, meal prep treats, or anytime you want a satisfying low-carb sweet. Perfect for: Keto and low-carb diets Sugar-free desserts Make-ahead treats Coconut and raspberry lovers

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Prep Time 15

Cook Time 40

Total Time 55

Servings: 12 squares

Ingredients Equipment Method Notes

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Ingredients

Base & filling:

½ cup butter melted
4 oz cream cheese softened
3 large eggs
⅓ cup sugar substitute
½ teaspoon almond extract
1¾ cups almond flour
¼ cup coconut flour
2½ cups unsweetened shredded coconut

Topping:

½ cup sugar-free raspberry preserves
These ingredients are carefully chosen to create chewy texture rich flavor, and keto-friendly balance.

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Equipment

Large mixing bowl
Medium mixing bowl
Electric mixer or whisk
9×9-inch baking pan
Parchment paper
Spatula
Measuring cups and spoons

Method

Step 1:

Preheat the oven to 350°F (180°C). Line a 9×9-inch baking pan with parchment paper.

Step 2:

In a large bowl, beat the softened cream cheese until smooth.

Step 3:

Add the melted butter and sugar substitute. Mix until creamy and fully combined.

Step 4:

Beat in the eggs one at a time, mixing well after each addition.

Step 5:

Add the almond extract and stir to combine.

Step 6:

In a separate bowl, mix the almond flour, coconut flour, and shredded coconut.

Step 7:

Gradually add the dry ingredients to the wet mixture, stirring until a thick, even batter forms.

Step 8:

Spread the batter evenly into the prepared baking pan.

Step 9:

Spoon the sugar-free raspberry preserves over the top and gently swirl with a knife.

Step 10:

Bake for 35–40 minutes, or until the edges are golden and the center is set.

Step 11:

Remove from the oven and allow to cool completely in the pan.

Step 12:

Once cooled, lift out using parchment paper and cut into squares.

Notes

🧊 Storage & Reheating

Storage:

Store in an airtight container in the refrigerator for up to 5 days

Freezing:

Freeze squares individually for up to 2 months

Serving tip:

Best enjoyed chilled or at room temperature

🥄 Variations

Extra coconut flavor: Add a drop of coconut extract

Berry swap: Use sugar-free strawberry or blackberry preserves

More tang: Add lemon zest to the batter

Crunchy top: Sprinkle extra coconut before baking

Dairy-free option: Use keto-friendly dairy alternatives

Each variation keeps the squares keto-compliant, chewy, and delicious.

❓ 10 FAQs

Are these squares truly keto?
Yes, when using keto-approved sugar substitute and preserves.

Do they taste coconut-heavy?
Balanced coconut flavor with raspberry brightness.

Can I reduce the sweetener?
Yes, adjust to taste.

Do these hold together well?
Yes, once fully cooled.

Is almond flour required?
Yes, for proper keto texture.

Can I use only coconut flour?
No, it would be too dry.

Are these freezer-friendly?
Yes, they freeze very well.

Is this recipe gluten-free?
Yes, naturally gluten-free.

Can kids eat these?
Yes, they’re mildly sweet and chewy.

Why swirl the preserves?
It creates flavor pockets and visual appeal.

🏁 Conclusion

Raspberry Coconut Squares are proof that keto desserts can be indulgent, beautiful, and satisfying. With rich coconut texture, creamy filling, and bright raspberry flavor, these low-carb squares feel like a true treat—without the sugar.

They’re simple to make, easy to store, and guaranteed to impress.