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1/18/23

STRAWBERRY CRUMBLE BARS - keto, low carb, sugar free

STRAWBERRY CRUMBLE BARS - keto, low carb, sugar free and so good.  
 


 

Last night I decided I'd make some raspberry crumble bars to have here as snacking options for the next couple days. 

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 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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