January 18, 2023

STRAWBERRY CRUMBLE BARS - keto, low carb, sugar free

I'm not motivated enough to bother with a pretty picture - you get REAL LIFE - a quick snap of the pan of bars with my cellphone.  My 2016 cellphone.

STRAWBERRY CRUMBLE BARS - keto, low carb, sugar free and so good.  
First - let's get the images of today's post out of the way and into your brain - for how this dessert bar recipe came to be yesterday.

Previous post/recipe of Raspberry Version of Crumble Bars...... 

Previous post/recipe:  Keto White Cake with Whipped Cream (stabilized) as frosting

Previous post/recipe:  The 'dry mix' of the cake above, one of many I pre-mix to keep in the pantry for quick desserts


Last night I decided I'd make some raspberry crumble bars to have here as snacking options for the next couple days.  I posted this plan on Instagram (some of you may be here from there). 

  • I opened the pantry to see what flavors of sugar-free jam I had on hand; we went with strawberry.
  • I started to get out the ingredients for the bars and saw I still had one jar of a pre-mix on hand for my keto white cake.
  • There is an old vintage recipe that billions of people make using dry cake mix and any fruit filling to make a cake/bars.
  • I decided to follow that train of thought. 
  • My white cake mix dry ingredients for the base and sugarfree strawberry jam filling with a simple sugar-free glaze.

Incredibly yummy... even if I don't bother to take out perfectly cut squares and prop them up for a social media worth "photo shoot" - Meh. 




I used the dry ingredients from my keto white cake mix recipe:

3 c good quality, blanched, fine grained almond flour
1/3 c whey protein powder - vanilla or unflavored (I only use IsoPure, zero carb, zero sugar)
2/3 c sweetener, granular (I like erythritol and monk fruit blended versions)
2 t baking powder
1/2 t baking soda
1/2 t salt

Then I used the wet ingredients from my raspberry crumble recipe, increased amounts a bit:

9 T butter, melted
1 1/2 t vanilla or mixture of almond extract and vanilla extract
2/3 c sugar free strawberry preserves, jam or other filling of your choice

Grease or line a 9" pan with parchment.  Preheat the oven to 350.

Whisk together the dry ingredients.  Melt the butter in cup in the microwave and add the extract to it.  Pour this into the dry mixture and mix with a spatula until it starts to come together - the consistency of a crumbly play-doh.   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 or jam in a bowl and microwave for a minute or so to soften the preserves for spreading. Spread the 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 filling, but don't flatten it.  Return to the hot oven and bake for 18-25 minutes until turning golden brown.  Remove from oven and let cool completely.

You can eat them as they are or add a simple glaze made from about 1/3 c powdered or confectioner sugar-free sweetener, a dash of vanilla, 1/2 teaspoon soft butter and a teaspoon or 2 of milk or cream - make as thick or thin as you like with the cream amount.  You can spread lightly on the bars or drizzle.  Let set, cool in the refrigerator or serve right away.






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