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Keto Berry Crumble Bars

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This is the ultimate Keto dessert, the Keto berry crumble bar is one of the best low carb desserts you can make at home. This keto crumble bar recipe uses this bake mix to make things easy. Enjoy!

Keto Berry Crumble Bars
Keto Berry Crumble Bars

Keto Berry Crumble Bars

Yield: 9 bars
Prep Time: 5 minutes
Cook Time: 35 minutes
Additional Time: 1 hour
Total Time: 1 hour 40 minutes


  • 2 1/2 cups Explorado Market Sweet Keto Baking Mix
  • 2 Tbsp Coconut Flour
  • 2/3 cup Coconut Oil or fat of choice
  • 1/4 cup Pecans chopped
  • 2 cups Berries of your choice fresh or frozen, see notes
  • 2 Tbsp Sweetener of choice see notes


    1. Preheat the oven to 350°F. Line an 8x8 baking dish with parchment paper, leaving flaps overlapping the sides to make it easier to lift the bars out of the pan. Set aside.
    2. Combine the Baking Mix, coconut flour, and coconut oil in a bowl. Mix together until evenly combined. Set aside 1/2 cup of the crust mixture. Add the chopped pecans to the reserved 1/2 cup and mix well. Set aside.
    3. Add the rest of the mixture to the prepared baking pan, pressing evenly to fill the bottom of the pan. Bake in the preheated oven for 12 minutes, or until golden brown around the edges. Remove and let cool for 5 minutes.
    4. While the crust is baking, add the berries and sweetener to a saucepan and cook over medium-high heat. While it's cooking down, mash the berries with a spoon to break them down. Continue cooking the berries until they are smashed and thickened into a sauce (you should see a trail of empty space when you drag a spoon across the bottom of the pan).
    5. When the berries are done cooking, pour them into the prebaked crust, spreading to evenly fill the pan to all edges.
    6. Sprinkle the reserved crust/pecan mixture over the berries, evenly covering them but leaving some gaps. Slightly press the mixture into the berries.
    7. Bake in the preheated oven for 20-25 minutes, or until the top is golden brown (23 minutes is the sweet spot for our oven). Remove from the oven and let cool at room temperature for 30 minutes, then cover and place in the fridge for at least another 30 minutes, but up to 6-8 hours. Cut into 9 bars.
    8. Store leftovers at room temp for 3-5 days, or in the fridge for up to 2 weeks.


  • ** NUTRITION FACTS were calculated using blueberries. Carb count may vary depending on the berries that you use **
  • We have tested this recipe with blueberries, strawberries, raspberries, and cranberries. All taste great!
  • We tested this recipe using allulose. An erythritol blend (such as Lakanto) should work great, though it has been untested. Some berries (like cranberries) may need more sweetener. Taste-test your berry mixture to ensure it's sweet enough for you before transferring to the baking dish.
  • Nutrition Information:
    Yield: 9 bars Serving Size: 1 bar
    Amount Per Serving: Calories: 260Total Fat: 24gCarbohydrates: 18gNet Carbohydrates: 5gFiber: 5gSugar: 3gSugar Alcohols: 8gProtein: 6g

    Nutrition is calculated by a third party and may not be 100% accurate

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    Beth S Maxwell

    Monday 26th of July 2021

    This is a fantastic recipe and it is versatile. I found the one really important trick to make these perfect is that you MUST cool the bottom layer of dough thoroughly before putting the fruit on. I have used lots of different fruits and they are all great. LOVE THIS

    Kendra Benson

    Monday 26th of July 2021

    So glad to hear that you love it! After trying various different fruits after I posted this, I really fell in love with a blueberry version. And thank you for the cool-crust tip. Definitely helps to keep the bottom from getting too soggy.

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