Keto Raspberry Bakewell Bars
This delicious dessert brings classic bakery flavor straight to your table. It is low carb and keto friendly, making it a wonderful treat.
Ingredients
For the Crust
- 1 1/2 cups Almond Flour
- 1/4 cup Powdered Erythritol
- 5 tbsp Butter, Melted
- 1/4 tsp Salt
For the Raspberry Jam
- 1 1/2 cups Raspberries, Fresh Or Frozen
- 3 tbsp Powdered Erythritol
- 1 tbsp Lemon Juice
- 1 tbsp Chia Seeds
For the Almond Frangipane
- 6 tbsp Butter, Softened
- 1/2 cup Powdered Erythritol
- 2 large Eggs
- 1 tsp Almond Extract
- 1/2 tsp Vanilla Extract
- 1 1/4 cups Almond Flour
- 1/4 tsp Baking Powder
- 1 pinch Salt
- 1/4 cup Sliced Almonds
For the Glaze
- 1/4 cup Powdered Erythritol
- 2 tsp Unsweetened Almond Milk
- 1/4 tsp Almond Extract
Instructions
- Preheat the oven to 350°F and line an 8x8-inch baking pan with parchment paper, leaving overhang on two sides.
- Mix the almond flour, erythritol, salt and melted butter until it looks like wet sand. Press firmly into the pan and bake for 10 minutes.
- Simmer the raspberries, 3 tbsp erythritol and lemon juice in a small saucepan for 8 to 10 minutes, mashing the berries, until thick and jammy. Off the heat, stir in the chia seeds and let cool for 10 minutes.
- For the frangipane, beat the softened butter and erythritol until creamy. Beat in the eggs one at a time, then the almond and vanilla extracts. Mix in the almond flour, baking powder and salt until smooth.
- Spread the jam over the crust, leaving a small border around the edges. Dollop the frangipane on top and gently spread it to cover the jam, then scatter the sliced almonds over the surface.
- Bake for 25 to 30 minutes, until golden and set in the center. Cool completely in the pan.
- Whisk the glaze ingredients until smooth and drizzle over the bars. Let set for 15 minutes, then lift out and slice into 16 bars.
Nutrition
Serving: 1servingCalories: 219kcalCarbohydrates: 6gProtein: 6gFat: 19g
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