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| 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. |
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.
STRAWBERRY CRUMBLE BARS
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.
