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Description
Delicious sugar-free raspberry crumble bars with a low-carb twist. Perfect for a guilt-free dessert.
Ingredients
Scale
- 1 1/2 cups almond flour
- 1/4 cup coconut flour
- 1/2 cup granulated erythritol
- 1/2 cup unsalted butter, melted
- 1 tsp vanilla extract
- 1/4 tsp salt
- 1 1/2 cups fresh raspberries
- 1 tbsp lemon juice
- 1 tbsp powdered erythritol (for filling)
Instructions
- Preheat oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper.
- In a bowl, mix almond flour, coconut flour, granulated erythritol, melted butter, vanilla extract, and salt until crumbly.
- Press 2/3 of the mixture into the bottom of the pan to form the crust.
- In another bowl, toss raspberries with lemon juice and powdered erythritol. Spread evenly over the crust.
- Sprinkle the remaining crumble mixture over the raspberries.
- Bake for 25-30 minutes or until golden brown. Let cool before cutting into bars.
Notes
- Store in an airtight container for up to 5 days.
- For a firmer texture, refrigerate before serving.
- Substitute raspberries with blueberries or strawberries if preferred.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: 120
- Sugar: 2g
- Sodium: 50mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 15mg