Low Carb Raspberry Jam Coconut Slice

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!

By Anna Hopkins  , Print

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  • Prep 20 MINS
  • Cook 20 MINS
  • Yields 24 squares


the base

 1 pack of Simply Low Carb Vanilla Cupcake Mix

 2/3 cup (70g) PBCo. Almond Flour

 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) Simply Low Carb Sugar-free Icing Mix or sweetener of choice (optional)

coconut topping

 2 eggs

 1.5 cups (150g) desiccated coconut

 1/4 cup (50g) Simply Low Carb Sugar-free 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.


Serving size55g
Energy175 Cal (732 Kj)
Fat, total14g
- Saturated fat9g
Carbohydrate, total4g
- Sugar2g

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