Ingredients
Crust
- 4 oz salted butter, cold and cut into pieces
- 1 cup almond flour
- 1/3 cup coconut flour
- 1/3 cup sugar-free sweetener
- 1 large egg
- 1 tsp vanilla extract
Jam Filling
- 1 lb raspberries (fresh or frozen)
- 1/3 cup sugar-free sweetener
- 1 tsp lemon juice
- 1/2 tsp xanthan gum
Crumble Topping
- 6 tbsp butter, melted
- 1/3 cup sugar-free sweetener
- 1 cup almond flour
- 1/4 cup oats (optional)
Instructions
- Preheat oven to 350°F (177°C) and line a 9×9-inch pan with parchment paper.
- Make the crust: In a food processor, pulse together cold butter, almond flour, coconut flour, sweetener, egg, and vanilla until combined. Press evenly into the pan.
- Make the filling: In a saucepan over medium heat, combine raspberries, sweetener, and lemon juice. Cook until bubbly and soft, then mash and stir in xanthan gum to thicken. Spread over the crust.
- Make the topping: In the food processor, pulse melted butter, sweetener, and almond flour until crumbly. Add oats if using and pulse once or twice. Sprinkle over raspberry layer.
- Bake for 40 minutes, or until golden. Cool completely before slicing into 16 bars.
Notes
- Oats are optional and can be left out for strict keto.
- Chilling the bars before slicing helps with clean cuts.
- Try substituting raspberries with other low-carb berries like blackberries or strawberries.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: 170
- Sugar: 2g
- Sodium: 60mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: undefined
- Trans Fat: undefined
- Carbohydrates: 6g
- Fiber: 3g
- Protein: 3g
- Cholesterol: undefined
