January 17, 2023

Sugar Free Red Raspberry Crumble Bars (Note: they are wheat free too)



I've been craving the raspberry crumble bars I make (sugarfree and lowcarb - keto) but hadn't had time to make them or even start to think about being able to (yep, it's been that insanely busy around here for the past 6 weeks or so) but today I was not only still craving them, but accidentally stumbled upon my old post featuring them from June of 2019... I'm taking it as a sign!  I have a lot going on this morning and early afternoon but I'm holding out that around 3:pm I'll be able to sneak in a little kitchen time to get a pan of these into the oven!  SO GOOD.


Red Raspberry Crumble Bars

2 c almond flour
2 T coconut flour
2/3 c Erythritol with Monk Fruit (you can use a granulated 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. 

Repost from June, 2019.

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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