Keto Raspberry Crumble Bars: A Delicious Delight
Enjoy these delightful keto-friendly raspberry crumble bars, featuring a buttery almond flour crust and a sweet, tangy raspberry filling. They are a perfect low-carb and sugar-free treat for any occasion.
Equipment
- 9x9 baking pan
- parchment paper
- mixing bowls
- medium saucepan
- electric or stand mixer
- food processor
Ingredients
Crust & Crumble
- 1-⅓ cup Almond Flour
- 2 tsp Coconut Flour
- 2 T Butter
- 2 tsp Water
- ⅛ cup Lakanto Golden Sweetener
- 1 tsp Vanilla
Filling
- 3 Pints Fresh or Frozen Raspberries
- 2 Tbsp Lemon Juice
- ¼ - ½ cup Allulose or Lakanto Baking Sweetener
- ¼ cup Water
- Optional Lemon Zest
Instructions
- Preheat your oven to 350°F and prepare a 9x9 baking pan by greasing or lining it with parchment paper.
- Combine all crust and crumble ingredients in a bowl until the mixture is crumbly.
- Press half of the crumb mixture into the bottom of the prepared pan. Bake for 10-12 minutes until the edges start to brown.
- Remove the pan from the oven and let the crust cool completely to room temperature.
- While the crust cools, combine all filling ingredients in a medium saucepan over medium heat. Bring to a boil, then simmer for 5 minutes until the berries soften.
- Mash some of the berries to your desired consistency, leaving some chunks intact. Continue simmering for 20-30 minutes, stirring often, until the mixture thickens and reduces by half.
- Spread the thickened raspberry filling evenly over the cooled crust. Sprinkle the remaining crumble mixture over the top of the filling.
- Bake for an additional 15-20 minutes, or until the crumble topping is golden brown.
Notes
Store in an airtight container in the refrigerator for up to 1 week, or individually wrap and freeze for up to 1 month. Allulose or Lakanto Baking Sweetener are recommended for best results. Strawberries or blackberries can be substituted for raspberries.