Low-Carb Raspberry Crumble Bars

Recipe by Jenn Bruer
Servings

16

servings
Prep time

20

minutes
Cooking time

35

minutes
Net Carbs

7

Delicious raspberry crumble bars, without the guilt.

Ingredients

  • Crust (set aside 1 cup of crust for the topping)
  • 2 cups almond flour

  • 1/2 cup coconut flour

  • 1/3 cup whey powder or collagen powder (optional)

  • 1/3 cup powdered Swerve or your fav keto sweetener

  • 1/4 tsp salt

  • 10 tablespoons melted butter (or ghee or coconut oil)

  • 1 beaten egg

  • Raspberry Layer
  • 2 cups frozen raspberries

  • 1/4 cup powdered Swerve or your preferred sweetener

  • Juice of 1 lemon

  • 1 tsp arrowroot starch

  • Crumb Topping
  • 1 cup crust mixture that you set aside earlier

  • 1/4 cup sliced almonds

  • 1/4 cup shredded unsweetened coconut

  • 1 tablespoon powdered Swerve (or your fav sweetener)

Directions

  • Filling
  • Place the berries, lemon juice, sweetener, arrowroot in a small pot over medium heat. Stir and bring up to a simmer until it thickens and thaws completely. Remove from heat and set aside.
  • Crust
  • Preheat oven to 350 F. Butter a 9×9 inch baking dish, I use silicone but if you are using glass or metal you should just use parchment paper to be sure it slides out easily.
  • Mix all of the dry ingredients in a small mixing bowl. Mix thoroughly with a fork. Add melted butter and beaten egg to the dry ingredients. Mix well with a fork until the butter is incorporated.
  • Assembly
  • Set aside 1 cup crust mixture. Pour the remaining crust mixture into the prepared pan, spread it evenly and then press the entire crust into the pan with your fingers.
  • Pour the berries mixture over the crust. Sometimes at this point I will add some additional whole frozen raspberries (depending on how low-carb I am).
  • In a small bowl toss the crumb ingredients. Gently crumble the mixture roughly over the raspberry filling leaving some spaces.
  • Baking
  • Place baking dish on the middle rack and bake for 30 to 35 minutes or until golden brown. Let cool completely before lifting out of the pan. I like to place mine in the freezer to ensure it cuts well but you don’t have to do that.
  • Cut the bars into 16 squares with a large knife.

Notes

  • I have made this with cherries, blueberries, and strawberries, all were great, if you do consider strawberries just make sure they are diced small. Cherries are much higher in carbs so be careful. You can also cheat and use a low carb prepared jam. I have also sprinkled the fruit layer with chia seeds for added fibre and that works well too. 

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