Low Carb Raspberry Jam Coconut Slice

By Anna Hopkins  , Print

December 19, 2018

Raspberry Coconut Slice! A childhood favourite of many. These sweet little treats are a perfect throwback to your childhood, without the sugar load.

Per square, just under 5g carbs!

  • Prep: 20 mins
  • Cook: 20 mins
  • Yields: 24 squares


the base

1 packet of Anna's Low Carb Vanilla Cupcake Mix

2/3 cup (70g) of desiccated coconut OR almond meal (whatever you have in the pantry)

125g melted butter

1 teaspoon vanilla extract

1 egg

jam filling

1 packet (500g) Frozen Raspberries

1/3 cup (50g) chia seeds.

2 tablespoons of water

1/4 cup (50g) Anna's Low Carb Icing Mix or sweetener of choice (optional)

coconut topping

2 eggs

1.5 cups (150g) desiccated coconut

1/4 cup (50g) Anna's Low Carb Icing Mix OR sweetener of choice


The Base

1Combine the dry ingredients (Vanilla Cupcake Mix and almond meal into a bowl) then add the combined melted butter, egg and vanilla to this and mix well.

2Press into a lined slice tray (mine was about 20cm by 30cm)

3Bake at 160 degrees for 20 mins.

4Take out, and allow to cool before topping.

The Jam

1Put all ingredients in either a microwave safe bowl

2Cook for 2- 5 minutes (microwave) Start with 2 minutes, may require a few more

3The mixture will bubble and thicken, add sweetener here and stir through until combined.

4Allow to cool in the fridge

Coconut Topping

1Combine the icing mix and coconut together

2Add in the 2 beaten eggs and mix well.

The Slice layering

1Top the cooled base with the raspberry chia jam, and then pop the coconut topping on top

2Bake for 15-20 mins or until golden brown at about 160 deg.

3Allow to cool before slicing.


Nutrition Facts

Serving Size55g
Total Fat13.9
Saturated Fat9
Net Carbs4.4

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