Keto raspberry chocolate pecan cake bars are delicious keto dessert with coconut flour and shredded coconut. Healthy, sugar free, gluten free, low carb dessert with rich taste is a nutritious breakfast and a perfect start of your day.
I made many versions of this recipe until I got really delicious keto pecan bars. Combination of raspberries, dark chocolate and pecans is delicious! Raspberries are strong in flavor and a little bit sour while dark chocolate is heavy. When you combine it with pecans you get really interesting strong taste combination. None of the ingredients dominate and somehow all the tastes complement each other's.
This keto raspberry chocolate cake bars with pecans go great with a cup of coffee or tea. During the weekend I like to start my day lazy with a cup of strong black coffee ☕️ and a strong keto dessert like this. While my children are sleeping I enjoy it for at least half an hour and planning my weekly family keto menu. You can make this chocolate raspberry cake easy with walnuts as a keto walnut cake if you don't have pecans.
Ingredients for keto pecan pie bars with chocolate and raspberry
Dry ingredients for the keto cake
Sweetener (Swerve, Sukrin or Erythritol with stevia) ⅔ cup
Shredded coconut 1 cup (100 g/3.53 oz)
Coconut flour ¼ cup (30 g/1 oz)
Pinch of salt
Cake wet ingredients
Butter melted ¾ cup (180 g/6.4 oz)
Sour cream full fat ½ cup
2 small eggs
Raspberry chocolate cake topping
Frozen or fresh raspberries 1 cup (110 g/3.88 oz)
Chocolate ½ cup (50 g/1.8 oz) chopped
Chopped pecans ½ cup (50 g/1.8 oz)
Procedure to make raspberry chocolate pecan cake bars with coconut
Mix all dry ingredients.
Melt the butter and add to the dry mixture, mix well and add eggs and sour cream.
Whisk until all nicely combined and smooth.
Put the mixture on a parchment paper in a baking tray and add on top raspberries, chocolate and pecans, all chopped. If using frozen raspberries, make sure there is no ice on them to avoid water on top of the cake.
Bake keto cake bars in a preheated oven on 180 C (356 F) for 20 minutes or until baked.
When keto pecan, raspberry and chocolate cake bars are baked, leave it to completely cool. When cooled cut the pecan cake bars ready to eat. Serve it with a strong coffee or tea. ☕️
Are raspberries keto?
This is one of the usual questions when you start with keto. Raspberries are one of the fruits you can eat in moderation on ketogenic diet and frequent ingredient of keto desserts. It's low carb fruit that contains around 3 g Net Carbs in ½ cup (60 g).
If you like keto desserts with raspberries, check this delicious raspberry keto recipes from my blog:
Family On Keto Moist Raspberry Cake
Little Low Carb Birthday Cake For a Small Celebration - Step by step
Fat Bomb Recipe Keto Version with Raspberries
Keto Raspberry Chocolate Pecan Cake Bars
Ingredients
- Dry ingredients for the keto cake
- Sweetener (Swerve, Sukrin or Erythritol with stevia) ⅔ cup
- Shredded coconut 1 cup (100 g/3.53 oz)
- Coconut flour ¼ cup (30 g/1 oz)
- Pinch of salt
- Cake wet ingredients
- Butter melted ¾ cup (180 g/6.4 oz)
- Sour cream full fat ½ cup
- 2 small eggs
- Raspberry chocolate cake topping
- Frozen or fresh raspberries 1 cup (110 g/3.88 oz)
- Chocolate ½ cup (50 g/1.8 oz) chopped
- Chopped pecans ½ cup (50 g/1.8 oz)
Instructions
- Mix all dry ingredients.
- Melt the butter and add to the dry mixture, mix well and add eggs and sour cream.
- Whisk until all nicely combined and smooth.
- Put the mixture on a parchment paper in a baking tray and add on top raspberries, chocolate and pecans, all chopped.
- If using frozen raspberries, make sure there is no ice on them to avoid water on top of the cake.
- Bake keto cake bars in a preheated oven on 180 C (356 F) for 20 minutes or until baked.
- When keto pecan, raspberry and chocolate cake bars are baked, leave it to completely cool.
- When cooled cut the pecan cake bars ready to eat.
- Serve it with a strong coffee or tea.
- It's possible to store the cake in the fridge for few days or freeze.
Notes
This amount is for the baking tray 16 cm x 24 cm (6 inch x 9 inch).
Nutrition Information:
Yield: 12Amount Per Serving: Calories: 222Total Fat: 19.42gCarbohydrates: 5.89gNet Carbohydrates: 3gFiber: 2.9gProtein: 2.32g
This is for your information only, please, calculate your own macros with products you use.
Mary Anne says
Your recipes have been terrific! I'm going to try this will high-fat plain Greek yogurt instead of sour cream.
Family On Keto says
Thank you so much for your comment! Let me know how was it!
Jill says
Can I just use one large egg instead of 2 small? That's all I have.
Thanks!
Family On Keto says
Yes, I think you can!
Carolynn says
How many eggs? Not sure what I am reading
Family On Keto says
Hi Carolynn, I just noticed that the egg sizes S, M and L were confusing so I just edited S to small eggs. So, 2 small eggs you need. 🙂
Ozzi says
Can full fat Greek yogurt be used in place of sour cream?
Family On Keto says
Yes, it can! 🙂
Emil says
It turned out better when I cooled it properly, and I will try reducing the butter next time and see what happens.
Regards,
Emil
Family On Keto says
Great! I hope you like the taste!
Dawn Hadlow Goodwin says
What can you use instead of sour cream and cream cheese as im dairy intolerant
Thankyou
Dawn
Family On Keto says
Hi Dawn, you can use the cream on top of full fat coconut milk. You can blend it with a little bit of lemon juice to be more similar to sour cream. I hope this will work for you!
Emil says
Ive been doing these and they are good its just that the butter (I assume) seperates a lot again when baking so I get a lot of moisture out of the cake, any ideas ? Does this happen to you ?
Regards,
Emil
Family On Keto says
Hi Emil, thank you for your comment! maybe coconut flour had more fat? So my suggestion would be to reduce butter a little bit next time. Also, in this case, just put it in the fridge, after few hours butter will be firm again, and it will be tasty for sure.