Up until recently we used to be a strictly “no fruit in our dessert” type of household. But, Cheesecake? Yes! Fudgy brownies? Heck yeah! Homemade low carb ice cream? Absolutely! Things changed with our blueberry mug cake and ever since we’ve loved using fresh fruit in our low carb desserts. These raspberry pie bars are one of our favorites to make all year round.

Berry Desserts For The Keto Win!
If you’re on a keto or low carb diet your best bet for incorporating fruits is going to be through berries. Blackberries and blueberries are some of our favorites to always have in the fridge or freezer for a quick snack or whole foods dessert! Some keto desserts that incorporate berries are:
- Blackberry Thumbprint Cookies
- Blueberry pound Cake and Muffins
- Keto Crepes with Raspberry Jam
Tip: If there is a big sale on berries in season, buy in bulk and freeze them to keep them fresh and sweet all year round!
Simple Almond Crust
This crust is thin, crisp and easy to make. It’s the perfect golden crust for the indulgent raspberry filling. It’s eggless for those who can’t eat eggs or don’t have any on hand and it’s subtle in flavor so it doesn’t take away from the star of the show; raspberries!
Fresh Filling
Fresh is always best, and this recipe proves just that! We don’t overcook the berries and we keep the filing simple by utilizing the natural tartness in the raspberries to elevate this dessert. The minimal ingredients and transformation of the berries makes this dessert light and fresh, perfect for spring time.
You can replicate this exact recipe using any berry you have on hand. Strawberries (or strawberry jam) and blueberries would make this recipe less tart and more sweet, while blackberries and raspberries are for those who don’t love overly sweet desserts!

Raspberry Pie Bars
These raspberry pie bars transform fresh raspberries into a light, decadent dessert perfect for any time of year! With minimal ingredients and the quick bake time you can whip these up for Sunday brunch or your child’s school bake sale (just don’t forget to label them for any nut allergies!). If you are looking for a thicker, richer crust you can top this filling on our sweet keto pie crust recipe!


Raspberry Pie Bars
What You Need:
- 8×8 Brownie Pan
Ingredients:
Crust
- 2 cups almond flour
- 2 tbsp coconut oil, melted
- 2 tbsp sour cream
- 1 tsp vanilla extract
- 1/4 tsp pink Himalayan salt
Filling
- 10 oz fresh raspberries
- 2 tbsp Low Carb Sugar Substitute
- 15 drops liquid stevia
- 1 tsp vanilla extract
- 1/4 tsp pink Himalayan salt
- 1/4 cup sliced almonds
Instructions:
- Make the crust: Preheat the oven to 350°F and Line a 8 x 8 square baking dish with parchment paper.
- Combine all the crust ingredients in a large mixing bowl using a whisk or hand mixer until fully combined.
- Add the dough to the lined baking dish and press into the bottom of the baking sheet.
- Bake the crust for 12 minutes. Remove from the oven and let cool.
- Prepare the raspberry filling by heating fresh raspberries and granulated erythritol over medium heat. Smash the raspberries and erythritol together using a wooden spoon.
- Add the stevia extract, vanilla extract, salt and bring to a simmer. Cook for about 10-15 to thicken and reduce the filling.
- Pour and spread the raspberry topping over the cooked crust. Top with chopped almonds.
- Cook for an additional 7-10 minutes or until the almonds are slightly toasted.
- Remove from oven and let cool before cutting into bars. Best stored in an air tight container or zip top bag in the fridge up to 10 days.
Video:
Notes
Serving Size: 1 Bar
Yields: 9 Bars
Written by

Megha Barot
Megha has always been a passionate cook, but she took this to a new level after starting her keo journey in 2015. She loves creating new recipes and producing educational content for KetoConnect, which she co-founded in 2016 with Matt. Her passion for healthy eating and personal development continues to thrive. She's the proud mom of two awesome kids.
I really love a tart raspberry flavor. By how much should I reduce the stevia/erythritol to leave only a hint of sweetness?
Wonderful!
Has anyone tried freezing these? How’d it go? I only have treats occasionally so wouldn’t get through them all in 10 days!
I just made a double batch of the raspberry jam – it is AMAZING over vanilla ice cream❤️
I bought your Keto Made Easy um so thrilled with it. Every recipe is so amazing. I’ve bought a lot of keto book but this by far is my favorite. So glad I found you two! It has something for everyone. Love the back where it has daily menus. I fit into a couple of those styles.
You are the best!
Warm Regards, Barb Robacker
Thanks for the message, Barb! We are so glad to hear you love the cookbook. Thanks for being part of the KetoConnect community.
I made this recipe yesterday and it sure didn’t come out very well. The raspberry sauce never really got thick. And the crust, while brown, didn’t set up right. The almonds didn’t toast either. I made exactly as I watched you and I used a convection setting and cooked the whole time
So good! It came out great. I did cook my crust a bit longer, maybe 5 minutes more.
I look forward to making this. Has anyone tried it with almond extract instead of, or with, the vanilla extract? I love an almondy tasting crust.
I just made this and loved it. I subbed 4 oz of raspberries with blueberries. Delicious! Thanks for sharing…and it was pretty easy to make!
Is there anything I can use besides liquid stevia? I just find it soooooo bitter…more erythritol?
It was great! Bursting with raspberry flavor. I used coconut butter instead of oil, and cream cheese instead of sour cream, and topped with coconut flakes instead of almond slices, since did not have those on hand. Had with sunday morning coffee with my wife, she was impressed…
Hi, will it turn out ok if l use greek yougart instead of cream ?
I loved this recipe used blueberries. Will definitely make it again. Thank you Matt and Megha.
Can I use coconut flour instead of almond? How much?
Can you substitute regular stevia for the liquid drops? Or swerve
Yes you can 🙂
Can I use frozen instead of fresh ? Or substitute a different berry?
Yes and yes! 🙂
Wow … can’t wait to try it. Just a question … if I wanted to add cream cheese to it, how would I do it? Layer cream cheese first then raspberries? Or the other way around?