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+ servings

Raspberry Pie Bars

A sweet cookie crust topped with a layer of raspberry filling and crunchy, slivered almonds.
Course Dessert
Cuisine American
Keyword raspberry pie bars
Prep Time 5 minutes
Cook Time 30 minutes
Cooling Time 15 minutes
Servings 9 Bars
Calories 192kcal


  • 8x8 Brownie Pan





  • 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.



Net Carbs: 4g
Serving Size: 1 Bar
Yields: 9 Bars


Calories: 192kcal | Carbohydrates: 9g | Protein: 6g | Fat: 16g | Fiber: 5g