Low Carb Fruit Crumble Bar
Indulge guilt-free with these delectable Low Carb Fruit Crumble Bars, a perfect balance of sweet and crumbly goodness that satisfies without the carbs! Made with a buttery almond and coconut flour base, layered with luscious low carb fruit jam, and topped with a golden almond-studded crumble, these bars are a dream come true for keto and low-carb diets. With just 15 minutes of prep and simple ingredients like granulated erythritol and sugar-free berry preserves, this recipe is easy to whip up yet impressively flavorful. Whether served as a snack, dessert, or paired with a hot cup of coffee, these crumbly delights boast wholesome ingredients while staying gluten-free. Make ahead and refrigerate for a convenient treat that’s deliciously healthy—your sweet tooth won’t know the difference!
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Recipe Information
Ingredients
- 1.5 cups almond flour
- 0.25 cups coconut flour
- 0.5 cups granulated erythritol
- 0.5 cups butter
- 1 teaspoons vanilla extract
- 1 cup low carb fruit jam (like sugar-free berry preserve)
- 0.5 cups slivered almonds
- 0.5 teaspoons salt
Instructions
Preheat your oven to 350°F (175°C) and line an 8x8 inch baking pan with parchment paper, leaving some overhang to easily lift the bars out later.
In a medium-sized mixing bowl, combine almond flour, coconut flour, granulated erythritol, and salt. Whisk together until well blended.
Melt the butter in a small saucepan or a microwave-safe bowl. Add the melted butter and vanilla extract to the dry ingredients. Stir until the mixture forms a moist crumbly texture.
Take about two-thirds of the crumb mixture and press it firmly and evenly at the bottom of the prepared baking pan. Use the back of a spoon or your hands for an even layer.
Spread the low carb fruit jam evenly over the crust layer, making sure to cover it completely.
Crumble the remaining third of the crumb mixture over the top of the jam. Sprinkle the slivered almonds evenly over the top layer.
Bake in the preheated oven for 35-40 minutes, or until the top is golden brown and the edges are set.
Remove from the oven and let it cool completely in the pan on a wire rack. Once cool, refrigerate for at least an hour to help the bars firm up.
Using the parchment paper overhang, lift the crumble out of the pan and transfer it to a cutting board. Cut into 16 bars.
Serve immediately, or store in an airtight container in the refrigerator for up to a week.
Nutrition Facts
Calories |
2301 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 201.9 g | 259% | |
| Saturated Fat | 62.8 g | 314% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 263 mg | 88% | |
| Sodium | 1859 mg | 81% | |
| Total Carbohydrate | 188.8 g | 69% | |
| Dietary Fiber | 46.6 g | 166% | |
| Total Sugars | 23.2 g | ||
| Protein | 51.9 g | 104% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 506 mg | 39% | |
| Iron | 10.6 mg | 59% | |
| Potassium | 846 mg | 18% | |
*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.
