Keto – Low Carb Coconut Raspberry Slice

This coconut raspberry slice has the fresh flavors of coconut and raspberry on a crunchy biscuit base – all topped with a crisp layer of dark chocolate! 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.

For the biscuit layer:

  • 2 cups almond meal
  • ½ teaspoon baking soda
  • 1 tablespoon butter, room temperature
  • 1 large egg

For the coconut layer:

  • 1 cup unsweetened coconut milk
  • ¼ cup coconut oil
  • 3 cups desiccated coconut
  • 1/3 cup powdered erythritol
  • 1 teaspoon vanilla bean powder
  • Pinch of sea salt

For the raspberry layer:

  • 1 cup raspberries
  • 1 teaspoon powdered erythritol
  • 3 tablespoons chia seeds
  • 2 tablespoons water

For the chocolate layer:

  • 4 ounces 85% dark chocolate


  1. Preheat the oven to 350°F. Combine all the biscuit layer ingredients in a bowl and mix until a dough forms.
  2. Line an 8×8 inch baking dish or brownie pan with parchment paper. Evenly press the biscuit dough into the dish to form the base. Bake in the oven for around 15 minutes, until lightly browned and cooked through. Allow to cool.
  3. Make the raspberry layer by adding all the ingredients into a small pan and stir over a low heat. Break up the raspberries as they cook so a jam forms. Keep stirring for around 5 minutes, until thickened. Allow to cool.
  4. On a medium heat mix the coconut milk and coconut oil until combined.
  5. Mix all of the remaining ingredients for the coconut layer together. Add the coconut milk and oil mixture to the dry ingredients and combine well.
  6. Add the coconut mixture to your cooled biscuit base and spread evenly. Place in the freezer until set (around 1 hour). Once the coconut layer is hard, spread the raspberry layer over the top of it and return to the freezer to set (around 1 hour).
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