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Side view of three raspberry crumb bars stacked on a white background

Raspberry Crumb Bars

These Raspberry Crumb Bars are filled with a sweet and juicy raspberry filling and topped with a buttery grain-free shortbread crumble topping. They are made with simple pantry-friendly ingredients and make the perfect healthy snack or dessert for summer. These paleo bars are also completely gluten-free, grain free and refined-sugar free.

Course Dessert
Cuisine American
Keyword raspberries, raspberry desserts
Prep Time 15 minutes
Cook Time 37 minutes
Total Time 50 minutes
Servings 9 bars
Calories 215 kcal
Author Kelly



  • 1/4 cup coconut flakes , roughly chopped OR pulsed 1-2 times until they resemble the texture of quick oats
  • 1/4 cup sliced almonds , roughly chopped OR pulsed 1-2 times until they resemble the texture of quick oats
  • 1 2/3 cups superfine blanched almond flour
  • 2 tbs arrowroot flour or tapioca flour
  • 1/4 cup softened refined coconut oil or butter flavored coconut oil can sub with vegan butter or ghee if not dairy-free
  • 1/4 cup maple syrup
  • 2 Tbs coconut sugar
  • 1 tsp vanilla
  • 1/4 tsp fine sea salt
  • 1/3 tsp baking soda
  • 1/2 tsp lemon zest


  • 2 1/2 cups fresh raspberries or frozen - thaw drain & pat dry first
  • 3 Tbsps maple syrup
  • 1 Tbs arrowroot OR tapioca flour
  • 1 tsp lemon juice
  • 1/2 tsp lemon zest


  1. Preheat oven to 350°F. Line an 8x8 baking pan with parchment paper, leaving a slight overhang.

Make the filling:

  1. In a medium pot over medium heat, add fruit, maple syrup, arrowroot, lemon juice and lemon zest. Bring to a boil, while smashing & stirring with a wooden spoon. Reduce heat & cook for 3-5 minutes, or until mixture is thickened. Chill in fridge until ready to use.

Make the crust and topping:

  1. Chop your coconut flakes or sliced almond until they resemble the texture of quick oats or alternatively, you can add them to the bowl of a food processor and pulse 1-2 times, until still crumbly.

    Transfer to a large bowl and whisk in the almond flour, sugars, baking powder and salt. With a fork, pastry cutter, or using your clean hands, cut butter into flour mixture together until it resembles coarse crumbs.

    Top view of ingredients in a white mixing bowl to make raspberry crumb bars
  2. Press a little more than half of the crust mixture into prepared pan. Bake for 12 minutes. Remove from oven & allow to cool for 5 minutes.

    Top view of unbaked low carb pecan pie bars crust in a 8x8 square baking pan on a grey background
  3. Spread fruit mixture evenly over crust. Sprinkle remaining crumb mixture over berry layer.

  4. Bake in preheated oven for 22-25 minutes, or until top is golden brown. Allow to cool completely before cutting into squares or enjoy straight. Store bars in an airtight container in the refrigerator.

    Top view of 9 raspberry pie bars on on a white background
Nutrition Facts
Raspberry Crumb Bars
Amount Per Serving (1 bar)
Calories 215 Calories from Fat 99
% Daily Value*
Fat 11g17%
Carbohydrates 14g5%
Fiber 4g16%
Sugar 8g9%
Protein 4g8%
* Nutrition facts are provided as a courtesy using the WPRM recipe calculator. It is best to make your own calculations to ensure accuracy. We expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website. Percent Daily Values are based on a 2000 calorie diet.