The Best Raspberry Crumble Bars - Healthy, made with almond flour - no wheat - and sugar free!

If you've made my sugar free caramel bars already, then you might recognize this basic almond flour crust mix.  Just a few simple ingredients, and a store bought filling and you've got this whipped up and ready to go into the oven in just minutes.

When I made my caramel bars I knew I wanted to use the same idea to make cranberry bars and raspberry bars next!  To make the cranberry version I wanted to use my fresh (frozen) bag of cranberries and cook them on the stove to make a sugar free filling; but honestly?  I wasn't in the mood to take that long to make that step.  I wanted something fast and easy. 

I had sugar free raspberry preserves in the refrigerator so these bars were oh-so-easy to make using about 2/3 cup of the fruit filling instead of taking the time to make my own filling.  Some days I WILL make the filling from scratch, but if you have ways to make life easier.... use them. 

These bars are great with cranberry, blackberry, raspberry fillings but don't forget my original post used Smucker's sugar free caramel which was incredible as well if you aren't in the mood for a fruit filled bar.

Red Raspberry Crumble Bars

2 c almond flour
2 T coconut flour
2/3 c Erythritol with Monk Fruit (Use a sweetener of your choice)
1/4 t sea salt
6 T butter, melted
1 t vanilla
2/3 c sugar free red raspberry preserves or jam of your choice

Whisk together the dry ingredients; almond flour, coconut flour, sweeteners and salt.  Melt the butter in cup in the microwave and add the vanilla to it.  Pour this into the dry mixture and mix with a spatula until it starts to come together.   Press just over half the dough into a greased 8X8 inch pan.  Bake this bottom crust for about 10 minutes at 350 degrees.  Take it out and let it cool for about 10 minutes.  Place the preserves in a bowl and microwave for a minute or so to soften the preserves for spreading. Spread the raspberry filling over the crust, getting up into the corners and sides as well.  Now crumble the rest of the topping over it all and press down lightly just to adhere to the raspberry preserves, but don't flatten it.  Return to the hot oven and bake for 25 minutes until turning golden brown.  Remove from oven and let cool completely to cut. 

I keep various jams and preserves on hand for my husband's peanut butter and jelly sandwiches, so I had Smucker's brand in the refrigerator.  You can use whichever brands you like.

Melt it a bit in the microwave for easy pouring and spreading over the crust.

Fresh out of the oven!

I keep these in the refrigerator - they slice easily and taste... incredible!

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