Keto Fruit Crumble Bar
Indulge in the guilt-free pleasure of Keto Fruit Crumble Bars—a delightful low-carb twist on a dessert classic! Featuring a buttery almond and coconut flour crust and crumble topping, these bars are perfectly complemented by a vibrant filling of fresh raspberries, blueberries, and a touch of lemon juice thickened with chia seeds. Sweetened naturally with erythritol, they’re ideal for those following keto, gluten-free, or sugar-free diets. With just 15 minutes of prep and simple oven baking, you’ll have a batch of irresistibly fruity and golden crumble bars ready to enjoy. Perfect for meal prep, snacks, or dessert, these bars are as delicious as they are diet-friendly.
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Recipe Information
Ingredients
- 120 grams almond flour
- 30 grams coconut flour
- 60 grams erythritol sweetener
- 115 grams unsalted butter
- 1 teaspoon vanilla extract
- 0.5 teaspoon salt
- 150 grams fresh raspberries
- 150 grams fresh blueberries
- 1 tablespoon lemon juice
- 1 tablespoon chia seeds
Instructions
Preheat your oven to 350°F (175°C) and line an 8x8 inch baking dish with parchment paper.
In a large mixing bowl, combine the almond flour, coconut flour, and erythritol. Mix well to ensure everything is combined evenly.
Melt the unsalted butter in a saucepan or microwave, then add it to the dry ingredients along with the vanilla extract and salt. Stir until a crumbly dough forms.
Press about two-thirds of the dough mixture into the bottom of the prepared baking dish to form an even layer, saving the remaining third for the topping.
In a separate medium bowl, combine the raspberries and blueberries with the lemon juice and chia seeds, gently mashing the berries with a fork to release some juices.
Evenly spread the berry mixture over the dough base in the baking dish.
Crumble the remaining dough mixture over the top of the berry layer, pressing it gently into the berries.
Bake in the preheated oven for about 35-40 minutes, or until the top is golden brown and the berry filling is bubbling slightly.
Remove from the oven and let the bars cool completely in the baking dish before slicing into squares.
Store refrigerated in an airtight container for up to one week.
Nutrition Facts
Calories |
1875 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 167.4 g | 215% | |
| Saturated Fat | 66.1 g | 330% | |
| Polyunsaturated Fat | 2.4 g | ||
| Cholesterol | 255 mg | 85% | |
| Sodium | 1231 mg | 54% | |
| Total Carbohydrate | 148.8 g | 54% | |
| Dietary Fiber | 41.2 g | 147% | |
| Total Sugars | 29.5 g | ||
| Protein | 36.5 g | 73% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 401 mg | 31% | |
| Iron | 8.1 mg | 45% | |
| Potassium | 613 mg | 13% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
