Keto Raspberry Bakewell Bars

Classic bakery treats are one of the hardest things to give up when you cut down on sugar.

If you miss traditional fruit and almond tarts, you are going to love these keto raspberry bakewell bars.

They feature a buttery crust, a layer of quick homemade berry jam, and a soft almond topping.

The best part is that this dessert is completely low carb and keto friendly, so you can enjoy a real treat without spiking your blood sugar.

I like to slice them into squares and keep them in the fridge for an easy afternoon snack with a hot cup of tea.

Why You’ll Love This Recipe

Authentic Bakery Taste – You get the classic British pastry flavor without any of the sugar or heavy carbs.

Perfect Layered Texture – Every bite combines a crisp buttery crust, tart jam, fluffy cake, and crunchy sliced almonds.

Healthier Fresh Jam – The quick homemade raspberry chia filling skips artificial thickeners and stays totally low carb.

Rich Almond Frangipane – Soft almond sponge infused with fragrant almond extract delivers incredible decadence while keeping carbs low.

Recipe Ingredients

For the Crust

• 1 1/2 cups Almond Flour
• 1/4 cup Powdered Erythritol
• 5 tbsp Butter, Melted
• 1/4 tsp Salt

For the Raspberry Jam

• 1 1/2 cups Raspberries, Fresh Or Frozen
• 3 tbsp Powdered Erythritol
• 1 tbsp Lemon Juice
• 1 tbsp Chia Seeds

For the Almond Frangipane

• 6 tbsp Butter, Softened
• 1/2 cup Powdered Erythritol
• 2 large Eggs
• 1 tsp Almond Extract
• 1/2 tsp Vanilla Extract
• 1 1/4 cups Almond Flour
• 1/4 tsp Baking Powder
• 1 pinch Salt
• 1/4 cup Sliced Almonds

For the Glaze

• 1/4 cup Powdered Erythritol
• 2 tsp Unsweetened Almond Milk
• 1/4 tsp Almond Extract

How To Make

Step 1

Preheat the oven to 350°F and line an 8×8-inch baking pan with parchment paper, leaving overhang on two sides.

Step 2

Mix the almond flour, erythritol, salt and melted butter until it looks like wet sand. Press firmly into the pan and bake for 10 minutes.

Step 3

Simmer the raspberries, 3 tbsp erythritol and lemon juice in a small saucepan for 8 to 10 minutes, mashing the berries, until thick and jammy. Off the heat, stir in the chia seeds and let cool for 10 minutes.

Step 4

For the frangipane, beat the softened butter and erythritol until creamy. Beat in the eggs one at a time, then the almond and vanilla extracts. Mix in the almond flour, baking powder and salt until smooth.

Step 5

Spread the jam over the crust, leaving a small border around the edges. Dollop the frangipane on top and gently spread it to cover the jam, then scatter the sliced almonds over the surface.

Step 6

Bake for 25 to 30 minutes, until golden and set in the center. Cool completely in the pan.

Step 7

Whisk the glaze ingredients until smooth and drizzle over the bars. Let set for 15 minutes, then lift out and slice into 16 bars.

Tips

Pack the Crust Down Firmly

Use the flat bottom of a measuring cup or drinking glass to press the crust into the pan. This packs the almond flour much tighter than your fingers ever could.

From my experience, a firmly pressed crust holds together cleanly when you slice it later instead of crumbling apart into pieces.

Cool the Jam Completely

Make sure your raspberry chia jam cools down before you spread it over the baked crust. I like to let it sit in the fridge for ten minutes so the chia seeds can fully thicken it.

If the jam is still warm and runny, it will soak straight into your warm crust and make the bottom soggy.

Dollop the Frangipane in Small Spoonfuls

Frangipane batter is thick, and the jam layer underneath is slippery. If you dump all the batter in the middle and try to spread it, the jam will mix into the batter.

My favorite trick here is to drop small spoonfuls of frangipane all over the jam. Then, use the back of a spoon to gently smooth them together until they connect.

More Recipes

• Keto Almond Croissant Cookies
• Keto Raspberry Almond Thumbprints
• Keto Raspberry Cheesecake Bars
• Keto Raspberry White Chocolate Blondies
• Keto Strawberry Crumble Bars

Frequently Asked Questions

Can I use store-bought sugar-free jam instead of making the chia jam?

Yes, you can swap in about half a cup of your favorite store-bought sugar-free raspberry jam to save prep time.

Just check the consistency first, as an overly runny jam can seep into the crust and make it soggy during baking.