A delicious keto treat which is perfect for summer! 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.

This is one of those recipes that is great if you are busy, because during the assembly each layer has to set before you can add the next. You are free to go off and do other things! If you are really pushed for time you can even make it over a number of days, just leave in the freezer until you add the next layer.

You can store the finished slices in the freezer as well. They are so are great if you don’t like to eat desserts too often or need to remove temptation for eating them all too quickly! Just take out one at a time then allow to defrost at room temperature for a few minutes before serving. With these slices you have got a great supply of keto treats on standby for when you fancy one or to whip out when guests come over.

Yields 20 servings of Coconut Raspberry Slice

The Preparation

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 coconut milk, unsweetened, canned
¼ cup coconut oil
3 cups desiccated coconut, unsweetened
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

The Execution

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).

7. Break the chocolate bar into small pieces, then place in a suitable bowl and melt in the microwave (around 3 minutes). Pour the chocolate onto the raspberry layer and return to the freezer to set.

8. Remove from the freezer after around 30 minutes before serving (this makes it easier to cut). The slices can be stored in the fridge for around a week or in the freezer for around 3 months – if they last that long!

This makes a total of 20 servings of coconut raspberry slice. Each serving comes out to be 241.53 Calories, 22.17g Fats, 3.54g Net Carbs, and 4.64g Protein.

Coconut Raspberry Slice	Calories	Fats(g)	Carbs(g)	Fiber(g)	Net Carbs(g)	Protein(g)
2 cups almond meal	1279	112	48	24	24	48
½ teaspoon baking soda	0	0	0	0	0	0
1 tablespoon butter	102	11.52	0.01	0	0.01	0.12
1 large egg	72	4.75	0.36	0	0.36	6.28
1 cup unsweetened coconut milk	46	4.51	1.99	1	0.99	0
¼ cup coconut oil	486	53.99	0	0	0	0
3 cups desiccated coconut (300 g)	1980	193.59	70.95	45.9	25.05	20.64
1/3 cup + 1 teaspoon powdered erythritol	0	0	0	0	0	0
1 teaspoon vanilla bean powder	6.67	0	1.67	0.67	1	0
1 cup (123 g) raspberries	64	0.8	14.69	8	6.69	1.48
3 tablespoons (1.5 oz) chia seeds	207	13.07	17.91	14.6	3.31	7.03
4 ounces 85% dark chocolate	588	49.2	21.2	12	9.2	9.2
Totals	4830.67	443.43	176.78	106.17	70.61	92.75
Per Serving(/20)	241.53	22.17	8.84	5.3	3.54	4.64

Coconut Raspberry Slice

This makes a total of 20 servings of coconut raspberry slice. Each serving comes out to be 241.53 Calories, 22.17g Fats, 3.54g Net Carbs, and 4.64g Protein.

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Ingredients

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
⅓ 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

Instructions

Preheat the oven to 350°F. Combine all the biscuit layer ingredients in a bowl and mix until a dough forms.
Line an 8x8 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.
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.
On a medium heat mix the coconut milk and coconut oil until combined.
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.
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).
Break the chocolate bar into small pieces, then place in a suitable bowl and melt in the microwave (around 3 minutes). Pour the chocolate onto the raspberry layer and return to the freezer to set.
Remove from the freezer after around 30 minutes before serving (this makes it easier to cut). The slices can be stored in the fridge for around a week or in the freezer for around 3 months – if they last that long!