Description
These Keto Raspberry and Coconut Barks are a delicious no-bake treat that combines tart raspberries with rich, creamy coconut, perfect for satisfying sweet cravings while keeping carbs in check.
Ingredients
Scale
- ½ cup (75 g) of frozen dried raspberries
- ½ cup (120 ml) of coconut butter
- ½ cup (120 ml) of coconut oil
- ½ cup (40 g) of shredded coconut
- ¼ cup (48 g) of powdered keto sweetener
Instructions
- Line a small rectangular baking dish or an 8×8 inch pan with parchment paper, leaving some overhang on the sides for easy removal.
- In a medium saucepan over low heat, melt the coconut oil and coconut butter together, stirring frequently to combine smoothly without burning.
- Remove the pan from heat and add the powdered keto sweetener, whisking until fully dissolved.
- Stir in the shredded coconut, mixing well to evenly distribute.
- Gently fold in the frozen raspberries, ensuring visible raspberry pieces and marbling.
- Pour the mixture into your prepared pan and spread evenly with a spatula.
- Place the pan in the refrigerator for at least 20-30 minutes, or until completely set and firm.
- Once set, lift the parchment paper to remove the slab and break into pieces.
Notes
- If you can’t find coconut butter, you can make your own by processing unsweetened shredded coconut until smooth and creamy.
- Detoxify and have fun by replacing raspberries with strawberries or blackberries for a different flavor.
- To add an extra layer of flavor, try lemon zest or almond extract.
- To store long-term, wrap individual portions and place them in an airtight container to prevent freezer burn.
- Prep Time: 10 minutes
- Cook Time: undefined
- Category: Dessert
- Method: No Bake
- Cuisine: N/A
Nutrition
- Serving Size: 1
- Calories: 162
- Sugar: N/A
- Sodium: N/A
- Fat: 16
- Saturated Fat: 14
- Unsaturated Fat: N/A
- Trans Fat: N/A
- Carbohydrates: 3
- Fiber: 1.5
- Protein: 1
- Cholesterol: 0