Gluten-Free Raspberry Crumb Bars are a delightful treat to any breakfast with a sweet-tart raspberry jam-like filling in between two layers of flakey crust. These decadent from scratch bars are not only gluten-free but are grain-free, refined sugar-free, and dairy-free with a sweet and luscious flavor and shortbread crumb. Needless to say, these bars won’t last long. Believe it or not, each bar is only 55 calories and 4 grams of carbohydrates thereby making it a keto dessert. In fact, they are also vegan, paleo, and GAPS diet-friendly as well. Quick and easy pastry to make for any time. 
In all honesty, I wanted something sweet to eat. The next step was to decide what to make. Finally, inspiration hit with the idea of some sort of bar. Raspberries were in my fridge, it is for this reason that I decided to use them. Raspberries are my favorite berry and such a versatile fruit as they can be used in a number of dishes whether sweet or savory.
Lemon and Raspberries pair very well together between two layers of crumbly shortbread in Gluten-Free Raspberry Crumb Bars. Incredibly, this raspberry bar is quick and easy to make and will impress anyone with the flavor. Not only are these bars incredibly tasty when fresh out of the oven with warm gooey like raspberry filling spilling and peeking out of the shortbread-like crust but they are also divine the next day. Notably, these warm bars are a tasty treat for breakfast or as a dessert with tea or coffee. Moreover, cut a bar in half for a keto-friendly pastry.
Gluten-Free Raspberry Crumb Bars Notes:
By the way, they are easy and quick to make. These bars use monk fruit as the sweetener. In the event, you don’t care for monk fruit or can’t use it think about substituting Yacon syrup. For more information about monk fruit sweetener and cassava flour information please read my blog posts on them.
Not to mention that Amazon carries tapioca flour, monk fruit sweetener, baking powder aluminum-free, vanilla beans, and coconut oil,
Above all use fresh raspberries as frozen raspberries would add too much moisture to this bar. Tapioca reacts with the berries much as cornstarch does. Indeed this recipe uses my powdered vanilla monk fruit sweetener. Conversely, I also use the vanilla beans after I have used the caviar inside them and dry them out then grate the used vanilla bean into dishes like this one.
Since the pan needs to be greased and floured just use two to four tablespoons of almond flour to flour the pan. Shake across the pan. See photo.
Gluten-Free Raspberry Crumb Bars
Raspberry Filling Ingredients:
- 4 cups fresh raspberries (or berry of your choice)
- 2 tsp freshly squeezed lemon juice
- zest of one lemon
- 2 tbsp tapioca flour
- 1/2 cup monk fruit sugar
Directions:
First, combine fresh raspberries, lemon juice, lemon zest, tapioca, and monk fruit stir until all the ingredients are combined. Finally set the berries aside to absorb the sugar.
Crust Ingredients:
- 1 cup almond flour
- 1 cup cassava flour
- 1/2 cup monk fruit sweetener
- 1 tsp baking powder aluminum-free
- 1/t tsp baking soda
- 1 tbsp powdered vanilla monk fruit sweetener
- 3/4 cup coconut oil
Directions:
First, preheat the oven to 375. Grease and flour a 9 x 13-inch pan (flour with almond flour). Next, mix together almond flour, cassava flour, monk fruit sweetener, baking powder, baking soda, and powdered vanilla monk fruit sweetener. Stir until thoroughly combined. Using a pastry blender cut in coconut oil until pea-size pieces.
Finally, press half the dough mixture into a 9 x 13-inch pan.
Spread the raspberry mixture over the dough. Smash some of the berries while you spread them over the dough. Sprinkle the remaining crumb mixture over the Raspberries. Lastly, place in the oven and bake for 25 to 30 minutes. Finally, remove from the oven and cool. Cut into bars and enjoy. Makes about 40 bars depending on how big you cut them.
Gluten-Free Raspberry Crumb Bars a tasty pastry.
Equipment
Ingredients
Raspberry Filling
- 4 cups fresh raspberries
- 2 tsp freshly squeezed lemon juice
- zest of one lemon
- 2 tbsp tapioca flour
- 1/2 cup monk fruit sweetener
Crumb Crust
- 1 cup cassava flour
- 1 cup " class="wprm-recipe-ingredient-link" target="_blank">almond flour
- 1/2 cup monk fruit sweetener
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1 tbsp powdered vanilla monk fruit sweetener see recipe on blog
- 3/4 cup coconut oil
Instructions
Directions for Raspberry Filling
- First, combine fresh raspberries, lemon juice, lemon zest, tapioca, and monk fruit stir until all the ingredients are combined.4 cups fresh raspberries, 2 tsp freshly squeezed lemon juice, zest of one lemon, 2 tbsp tapioca flour, 1/2 cup monk fruit sweetener
- Finally, set the berries aside to absorb the sugar.
- Next, preheat the oven to 375.
Directions for the Crumb Dough
- Grease and flour a 9 x 13-inch pan (flour with almond flour).
- Finally, mix together almond flour, cassava flour, monk fruit sweetener, baking powder, and baking soda.1 cup cassava flour, 1 cup almond flour, 1/2 cup monk fruit sweetener, 1 tsp baking powder, 1/2 tsp baking soda, 1 tbsp powdered vanilla monk fruit sweetener
- Stir until thoroughly combined.
- Using a pastry blender cut in coconut oil until pea-size pieces.3/4 cup coconut oil
- Press half the dough mixture into a 9 x 13-inch pan.
- Spread the Raspberry mixture over the dough.
- Sprinkle the remaining crumb mixture over the Raspberries.
- Lastly, place in the oven and bake for 25 to 30 minutes.
- Remove from oven and cool.
- Cut into bars and enjoy.
- Makes about 40 bars depending on how big you cut them.
Notes
| Nutrition Facts | |
|---|---|
| Servings 20.0 | |
| Amount Per Serving | |
| Calories 119 | |
| % Daily Value * | |
| Total Fat 9 g | 14 % |
| Saturated Fat 7 g | 34 % |
| Monounsaturated Fat 1 g | |
| Polyunsaturated Fat 0 g | |
| Trans Fat 0 g | |
| Cholesterol 0 mg | 0 % |
| Sodium 117 mg | 5 % |
| Potassium 37 mg | 1 % |
| Total Carbohydrate 9 g | 4 % |
| Dietary Fiber 2 g | 9 % |
| Sugars 2 g | |
| Protein 1 g | 2 % |
| Vitamin A | 0 % |
| Vitamin C | 11 % |
| Calcium | 1 % |
| Iron | 1 % |
| * The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA. | |
Nutrition
Raspberry Ginger Fizz Infused Water
This looks delicious!! I can’t have almond flour. What could I substitute instead? More cassava or garbanzo bean flour?
Yes. I added almond flour to reduce carbohydrates. I would reduce the cassava by
1/4 cup. You could also add garanzo bean flour. Either would work. Have a wonderful and blessed day. Thanks so much for the compliment.
Just omit the almond flour I would divide the remaining flour between cassava and garbanzo. I think that would make for a better texture. Let me know if that works. Have a wonderful and blessed day!
These sure look so good!!! I think I will have to make these for breakfast for the family!! What a guilt free treat!! 🙂
Thanks so much for taking the time to comment Laura. Be sure to let me know what you think of them as they are yummy and disappear. Have a wonderful and blessed day!
Wow these look so delicious!
Dear Gemma, Indeed they are. Let me know if you make them. Thanks for your kindness. Have a beautiful day or night where ever you may be.
I m gonna try this tomorrow 🙂
Dear Jawaria, Sounds great. Let me know how they turn out. Have a wonderful and blessed day!
I love anything raspberry. These look super easy and super yummy! Thanks for sharing!
Hey Adriane, They are indeed easy and yummy. Let me know if you try them. Have a fabulous day!
Yummy! Loved the recipe because it’s gluten-free.
Is it sugar-free also? What is monk fruit sweetener? A sugar form or sugar-less.
Shikha, I am so glad you asked. I actually have a blog post that is linked to this one called Monkfruit Sweetener Information and Recipes. Monkfruit is a fruit from China. It is called monkfruit as Buddhist monks were the first to use it as a sweetener. It has a low glycemic index and that is why I use it in my recipes. Here is a link to my Monkfruit post. I hope this useful. Let me know if I can help further. https://larenascorner.com/monkfruit-sweetener-information/
These raspberry crumb bars look so tasty! I have a very big raspberry bush in my garden and love trying new recipes with my homegrown berries. Going to save this recipe for when they are ripe!
They are indeed tasty. Not to mention, they are quick and easy to make. I wish I had a raspberry bush.
Yum! A combo of raspberry and blueberries since that is what I had is a fun variety – any berry would be fabulous in these gluten-free bars.
Thanks for this GF recipe, I have the cassava flour so I am giving this a try.
Jere, you are so welcome. Cassava flour is my favorite gluten-free flour. Have a great day!
Raspberry is one of my favorite flavors, too, and how wonderful to enjoy them in a bar cookie. This recipe looks so easy I should have time to try it soon!
Beth, they are slightly sweet and tart. They are indeed quick and easy. Hoping your week is filled with joy!
This is so mouth-watering. I love the recipe. Thank you.
Daniel, they are indeed mouthwatering and super quick to make. Thanks for taking the time to comment. Have a marvelous day!
these look so temtpting and inviting and cant wait to try them at the earliest.
Anindya, they are so yummy. My husband took them to work and they disappeared in minutes. Funny, when he told them that they were gluten-free, they were surprised.