Keto Coconut Raspberry Slice
These sweet Keto Coconut Raspberry Slice are a perfect throwback to your childhood, without the sugar load. Keto Coconut Raspberry Slice – You must try this recipe.
Keto Coconut Raspberry Slice, the most indulgent keto low-carb dessert I have ever made. A delicious keto treat which is perfect for summer!
This coconut raspberry slice has the fresh flavors of coconut and raspberry on a crunchy biscuit base.
It feels very indulgent but comes in at under 4 net carbs a slice. The high fat content will leave you satisfied and the natural sweetness of the coconut and raspberry shines through so it’s a great sweet treat.
If you like this, you can try similar recipes:
- Low-Carb Sex in a Pan Dessert
- Low Carb Keto Tiramisu
- Best Keto Chocolate Cake
- Low Carb Coconut Cake with Cream Cheese Frosting
- Best Ever Keto Chocolate Cake
Let us know if you liked this recipe. Try the other keto / low-carb recipes as well!
Keto Coconut Raspberry Slice
Course: DessertCuisine: American16
servings10
minutes35
minutes243
kcalThese sweet Keto Coconut Raspberry Slice are a perfect throwback to your childhood, without the sugar load.
Ingredients
- Coconut Crust
1 cup coconut flour
3/4 cup butter
3 tbsp monk fruit powder
2 eggs
1 tsp vanilla extract
2 tbsp heavy cream
1 pinch of salt
- Raspberry Filling
2 cups raspberries
3 tbsp monk fruit powder
1/4 cup water
- Coconut Topping
3 cups unsweetened coconut
3 eggs
2/3 cup monk fruit powder
Directions
- Coconut Crust
- Preheat oven to 350F.
- Grate the butter and add it to a large mixing bowl.
- Blend eggs, vanilla, and cream in a small bowl and whisk until well blended and pour into the bowl with the grated butter.
- Add salt, coconut flour, and powdered monk fruit and mix until everything is well blended and comes together into a ball. It will hold together, but still, be a bit crumbly.
- Press the mixture into a 9×9 square pan and prick all over with a fork.
- Bake in a 350F oven for 10-12 minutes until the sides are golden brown. Do not over bake. Coconut flour burns easy so keep an eye out on your crust so it does not burn.
- Raspberry Filling
- Add raspberries and powdered monk fruit to a small saucepan with 1/4 cup water. Cook on med heat until berries burst and cook down into a thick spread
- Add berry filling to the top of the cooled coconut crust and spread evenly.
- Coconut Topping
- Whip eggs and sweetener until light yellow and well combined.
- Mix egg mixture into unsweetened coconut until blended, and spread over raspberry mixture evenly.
- Bake on 350F for 25-30 minutes until coconut topping is lightly browned.
- Cool well before slicing.
- Enjoy!
Notes
- Net carbs per slice under 4g.
Note on Nutritional Information
Nutritional information for the recipe is provided as a courtesy and is approximate only.
We cannot guarantee the accuracy of the nutritional information given for any recipe on this site.
Erythritol carbs are not included in carb counts as it has been shown not to impact blood sugar. Net carbs are the total carbs minus fiber.
Thank you for understanding!
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The directions are a little difficult to follow since they don’t match the layers. I think I can figure out most of it, but it makes me wonder what was intended. Looks delicious though.