Gluten Free Raspberry Streusel Bars (Gluten/ Grain/ Corn/ Soy/ Egg Free) with directions to make sugar free.

Gluten Free Raspberry Streusel Bars (Gluten/ Grain/ Corn/ Soy/ Egg Free) with directions to make sugar free.

Gluten Free Raspberry Streusel Bars

In one of the cookbooks in my library is a gorgeous picture of Raspberry Streusel Bars. That photo taunts me every time I flip through the pages of this particular book. Today I decided it was time to put together my own recipe.

I was delighted when they turned out not only pretty, but also incredibly good.

Please note: A friend of mine tried this recipe with xylitol and found the bars turned out too moist. I'll be working to figure out how to fix this. To make these sugar free: Use Xylitol in the crust portion of the recipe. Then sweeten the raspberry filling with stevia to taste. Then sprinkle 1 packet of Stevie in with the topping instead of granulated sugar. This is all to taste (Be Brave! You can do it . Taste testing as you cook/ bake is the best and only want to go!)

Also I would like to note that any berry variety will work in this recipe. Also, feel free to add in some extra flavor oomph. For example alcohol could be added to the fruit filling. Grand Marnier, Rum, or Amaretto would taste great. (Add just a TBS or so if you do). I also often like to add in lemon or orange zest (or just some lemon juice).

Raspberry Streusel Bars.


  • 2 Cups Blanched Almond Flour
  • 3 1/2 TBS Coconut Oil/Melted Butter/ Earth Balance / Ghee or other oil of choice.
  • 1/3 Cup Granulated Sugar (Organic Cane, Xylitol or turbinado) * The other unrefined sugars will darken the color of the crust. If this doesn’t bother you feel free to use any of them. The key here is that it must be a granulated variety.
  • 1/8 tsp. Salt
  • 1/4 Tsp. Baking Powder (I use double acting)
  • 1 TBS Vanilla Extract
  • Filling
  • 2 Cups Raspberries (fresh or frozen)
  • 1 Tsp. Vanilla or Almond Extract
  • 5 TBS Sugar (any variety) for sugar free use stevia here to taste.
  • 4 Tbs Almond Flour
  • Pinch of Salt
  • Streusel Topping
  • 1/4 Cup Finely chopped Walnuts (or other nut of choice)
  • 1/4 Cup Blanched Almond Flour
  • 2 Tbs Unsweetened Coconut Flakes
  • 2-4 TBS Granulated Sugar any variety to taste. (Or powdered stevia to taste)
  • pinch of salt
  • 2-3 Tbs Oil or Melted Butter, Melted Coconut Oil or Ghee


  1. Combine crust ingredients in a food processor until crumbly. (This can also be done by hand). Place a piece of parchment paper in a 6x6 pan so that it also covers the sides. (This parchment will be your means of removing the bars when they are done). Press the Crumbly shortbread dough into the bottom of the pan evenly. Par bake at 350 for 10 minutes.
  2. Meanwhile, create the filling. Combine all the ingredients in a sauce pan and bring to a very gentle boil. Remove from heat. Give it a taste test and adjust the sugar and other ingredients to your liking.
  3. Once you have removed the par baked crust from the oven , smooth the filling over it.
  4. Make the streusel topping by combining all the ingredients with a fork in a small clean bowl. Sprinkle the streusel over the top of the raspberry filling.
  5. Place back into the oven and bake another 17-20 minutes until the streusel starts to become slightly golden. (Optional: After this point if you want the topping to have more color, place it under your ovens broiler for a few minutes. Keep a close eye on it as it will become dark fast. )
  6. Remove from oven and allow the bars to cool completely before removing them from the pan. I like to speed up this process by sticking the pan in the freezer for 20-30 minutes. The bars will gain their structure and harden as they cool.


Slice and store at room temperature in a sealed container or freeze for another day!


*All recipes and text on this site are the original creations and property of Brittany Angell. If you make a recipe from this website and would like to share it, this may be done by sharing photo’s and including a direct link to this website. Duplication of recipe text, or “adaptions” containing less than 4 major changes to the recipe is strictly forbidden *
Brittany Angell

46 comments | Leave your own

  1. Annie

    Whoo Hoo! Thank you! Can hardly wait to try it!!!

  2. Deanna

    Looks fantastic and easy. Love recipes like this.

  3. Shannon Brown

    My mouth is watering. (seriously) I’m going to have to make these very soon. (maybe today 🙂

  4. Kat

    Could I use another nut flour in place of almond flour? I am allergic to almonds but have seen sites where they have pecan or walnut flours – would these work? Thanks!

  5. Samantha

    I really want to make these but I’m allergic to nuts. What could I use to replace almond flour but with same results?

  6. Caryn

    Wow! I am going to have to make this recipe this week. I have a bag of almond flour in the pantry. I made a chocolate bar cookie recipe with almond flour and butter flavored spectrum palm oil as the crust– nothing else. It was surprisingly good and made me think about using almond flour more often. Thanks for sharing!

    1. Laurel

      I for one would like to see that recipe. Sounds yummy, but so’s this. Brittany’s a genius.

  7. Laurel

    Yes, I said you’re a genius. I merely tell the truth. I rushed right into my kitchen to find no huge bag of frozen raspberries which apparently resided in my imagination only. Not to be deterred when yumminess is on the line I did find cranberries and apples so I just cooked ’em up with a bit of palm sugar, then added orange oil and cinnamon at the end. Raspberries would have been better but there’s a third of the pan gone.
    Also, I love it that Brittany encourages us all to play in the kitchen. To my mind that’s what it’s for. I didn’t have a 6X6 pan and didn’t think to use a bread pan so I increased the ingredients to fit my square pyrex. 3C nut flour; 5 Tbsp coconut oil; 1/2C palm sugar; 1/2 tsp baking powder. I baked it 14 minutes. It worked for me. I covered it with my compote and a slightly larger version of the streusel (yum, candied walnuts) and baked it another 25 minutes.
    True genius is when you can change everything but the bones and still have a winner. Thank you.

  8. Amber C

    SO excited to make these! They look amazing!!!!

  9. Heather

    You said these are grain free & corn free….what kind/brand of baking powder do you use then (since most in the store have corn starch as the main ingredient)? Or is it homemade? If so, how do you make it double-acting, like the recipe calls for? Thanks.

  10. Jeanne

    Thank you! I made these yesterday and they are delicious. I did not have a 6×6 pan either and just used an 8×8 without altering the recipe and they are perfect size and balance of flavors for my kids. I love it when a baking experiment turns out just like the picture on my screen, so glad I stumbled on your blog.

  11. Shelly R

    Brittany do not even know how to express my thanks for these bars! They are amazing! I made them yesterday for new years, and though I am allergic to raspberries, I subbed strawberries! My family is in awe of your delicious treat. My husband could not believe they were gluten free… When I told him they were grain free, soy free, egg free, dairy free, and corn free (I made the sugar version, as he has not warmed up to stevia yet 😉 ) I think he was in shock! A co-worker of his has a girlfriend that is in cooking school, they have been learning to bake with gluten free flours. She send things to work for him to try. She told him it’s impossible to bake gluten free without eggs (egg allergy here). He said he wanted to save some and bring to work for her so she could see just how good gluten free is without eggs!

  12. Meagan

    6×6? Doesn’t make a lot! If you doubled the recipe it could go in a 9×13 I bet. These really do look fab. My mom has some rhubarb in the freezer which she would love to use, perhaps this would be a good use for it.

    I just found your blog – I am going through a couple of your posts/recipes and I really like what I see so far. Rarely do I find a fellow blogger who cooks and bakes similarly to me! My name is Meagan, nice to meet you!!

  13. Ruth

    I made these for NYeve and they were a big hit with my whole family. I doubled the recipe and made them in a 9×13. They are so rich that you only need a little square so we have some in the freezer to enjoy later! I used coconut sugar and they were perfect. I used pecans in the streusel as I did not have walnuts on hand. We thought next time we might drizzle a little chocolate over the top 🙂 Another great recipe for my files! Thanks!

  14. Ruth

    I buy my almond flour from Honeyville and order for several friends so we order the 25 pound bag and if you wait until their 10% sale it comes out to about $4.50 a pound. I know that is still expensive for flour but a lot cheaper than buying it by the 1 pound bag! Just a tip so readers can enjoy more of these wonderful goodies! 🙂

  15. Carrie Hughes

    This is absolutely phenominal. I used strawberries instead of rasberries – and it tasted wonderful. It’s hard finding tasty healthy recipes when you are gluten free, so this was perfect!



  16. Tracy

    I just made these and they turned out GREAT! So yummy. I used blueberries instead of raspberries, half coconut sugar and half xylitol in the crust, about 10 drops of stevia in the filling and one packet of stevia in the streusel. Thank you so much for the recipe, it is awesome!

  17. Sheila Hunt

    Amazing! Love, love, love that it is grain free, can be dairy free and is egg free. All of my dreams come true.
    Thank you! I can’t wait to try this.

  18. Susan

    Going to make these for the kids’ Valentine’s breakfast – love it! Thanks Brittany.

  19. bitt

    wanted it on the record that I made them at they were awesome! I used coconut sugar as the sugar and stevia in the middle. I was thinking that it would be possible to see if just stevia (maybe powdered) would work for the top and bottom parts too, maybe I will try again doing that since the less sugar (even coconut) the better for me. thanks for this, it was really great. and for the people who said 6×6 is too small I spread the recipe onto a bit larger of a pan and it worked just fine. thanks so much!

  20. Kelly

    Hi, I love your recipes!, especially the sugar free ones. I have been looking for naturally sugar free butterscotch morsels/baking chips or a recipe.

  21. Leanne

    These sound super yummy and would make a lovely Valentine’s Day treat. However, I’m wondering about a substitute for coconut for the topping. I am not a huge fan of shredded coconut, any ideas on what else I could use? Maybe just skip it? I have ground flax, and chia seeds, maybe those with more nuts? Any suggestions would be greatly appreciated!

  22. Daga

    Hi Brittany, I have been trying some of the recipes, they look great btw! I have tried the above recipe with Palm sugar, I make my own almond flour by grinding in vitamix bleached almonds and I have used 1tsp of baking powder. The problem I get each time is that the cake doesn’t rise at all! I have also tried the cinnamon breakfast swirl cake and also did not turned out like on the photo… What do you think it could be the problem? Thanks!

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