Sugar-Free Chocolate Raspberry Crumb Bars

Why You’ll Love This Recipe

I love these bars because they feel indulgent but are completely sugar-free, making them a smart treat for anyone looking to cut back on sugar without sacrificing flavor. The layers come together in a way that’s both elegant and comforting—like a chocolate cheesecake met a berry crumble. They also store well, so I like keeping a batch on hand for whenever a craving hits.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Chocolate Base

• 6 tbsp unsalted butter, melted

• 1/2 cup unsweetened cocoa powder

• 1/2 cup allulose (granulated)

• 2 large eggs, room temperature

• 1 tsp vanilla extract

• 3/4 cup almond flour

• 1/4 tsp fine salt

Cream Layer

• 8 oz cream cheese, softened

• 1/3 cup allulose (powdered or finely ground)

• 1 large egg

• 2 tbsp heavy whipping cream

• 1 tsp vanilla extract

• Pinch of fine salt

Raspberry Jam Layer

• 2 cups raspberries (fresh or frozen)

• 1/3 cup allulose (granulated)

• 1 tbsp lemon juice

• 1/2 tsp xanthan gum

Crumb Topping

• 3/4 cup almond flour

• 2 tbsp coconut flour

• 1/4 cup allulose (granulated)

• 4 tbsp unsalted butter, melted

• 1/2 tsp vanilla extract

• 1/4 tsp fine salt

Chocolate Drizzle

• 1 oz unsweetened chocolate, chopped

• 1 tbsp unsalted butter

• 1 tbsp allulose (powdered or finely ground)

Directions

Prep

I preheat the oven to 350°F and line an 8×8-inch pan with parchment paper, leaving some overhang so I can lift the bars out easily after chilling.

Make the chocolate base

I whisk the melted butter, cocoa powder, and allulose until smooth. Then I add the eggs and vanilla, whisking until the mixture looks glossy. After that, I stir in the almond flour and salt to form a thick batter and press it evenly into the prepared pan.

Par-bake the base

I bake the chocolate base for 12 minutes and set it aside while I prep the other layers.

Make the raspberry jam layer

In a small saucepan, I combine raspberries, allulose, and lemon juice. I cook this over medium heat, stirring frequently until it bubbles and reduces slightly—usually around 8–10 minutes, aiming for about 210°F. Then I lower the heat and whisk constantly while sprinkling in the xanthan gum. I cook it one more minute until it reaches 200°F and looks glossy. After that, I let it cool for 10 minutes to thicken properly.

Make the cream layer

I beat the cream cheese until completely smooth, then add powdered allulose, the egg, cream, vanilla, and salt, mixing until everything is silky.

Layer the bars

I gently spread the cream layer over the warm chocolate base, then spoon the raspberry jam on top and spread it to the edges without mixing layers.

Make the crumb topping

In a bowl, I mix almond flour, coconut flour, allulose, and salt. Then I stir in the melted butter and vanilla until the mixture is clumpy. I sprinkle the crumble over the raspberry layer in larger clusters for more texture.

Bake

I bake the assembled bars for 22–26 minutes, until the edges look set and the center has just a slight jiggle. I let them cool at room temperature for 1 hour, then refrigerate for 2 more hours before adding the drizzle.

Make the chocolate drizzle

To finish, I melt the unsweetened chocolate with butter (aiming for 120°F), stirring until smooth. I whisk in powdered allulose, then drizzle it over the chilled bars.

Slice

After chilling for 15 minutes post-drizzle, I lift the bars out using the parchment and slice them into 9 neat squares.

Servings and timing

This recipe makes 9 decadent bars and takes about 25 minutes of prep time, 35 minutes total bake time, and additional chilling. I usually make them ahead and keep them in the fridge so they’re ready when I want a sweet bite.

Variations

Sometimes I swap out raspberries for strawberries or blackberries, depending on the season. For a dairy-free version, I’ve used plant-based cream cheese and coconut cream with good results. If I want a richer chocolate flavor, I add a few dark chocolate chips to the base or drizzle.

Storage/Reheating

I store the bars in an airtight container in the fridge for up to 5 days. They taste best chilled, but I also freeze them for longer storage—just let them thaw in the fridge overnight before enjoying.

FAQs

Can I use a different sweetener?

Yes, I use other sugar-free sweeteners like erythritol or monk fruit, but I check the conversion ratio first since sweetness levels vary.

How do I make the layers clean and sharp?

I always chill the bars fully before slicing and use a sharp knife dipped in hot water and wiped dry between cuts.

Do I have to use xanthan gum in the jam?

It helps thicken the jam without adding carbs, but if I don’t have it, I simmer the jam a bit longer or use chia seeds as a substitute.

Can I use frozen berries?

Yes, I use frozen raspberries without thawing first. I just increase the cooking time slightly while making the jam.

What’s a good replacement for almond flour?

If I can’t use almond flour, I substitute sunflower seed flour or a gluten-free baking blend, though texture may vary slightly.

Conclusion

These Sugar-Free Chocolate Raspberry Crumb Bars are a beautiful, flavorful treat that I can enjoy without the sugar rush. With their fudgy base, rich cream layer, vibrant jam, and buttery crumble, they make the perfect low-carb dessert or snack. I love keeping a batch ready for whenever I need something sweet, satisfying, and a little special.

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