Keto Coconut Raspberry Slice Recipe

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.

Read the full recipe with full nutrition breakdown and step-by-step pictures over at:

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

Nutrition Summary:
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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