Keto Strawberry Crumble Bars
These keto strawberry crumble bars are a delicious low carb treat that is perfect for satisfying your sweet tooth guilt-free.
Ingredients
For the Crust & Crumble
- 2 cups Almond Flour
- 1/3 cup Granulated Erythritol
- 1/4 tsp Salt
- 1/3 cup Butter, cold and cubed
- 1 Large Egg
For the Filling
- 2 cups Fresh Strawberries, diced small
- 2 tbsp Granulated Erythritol
- 1 tbsp Fresh Lemon Juice
- 1 tsp Vanilla Extract
- 1/2 tsp Xanthan Gum
Equipment
- 8x8 inch baking pan
- pastry cutter
Instructions
- Preheat oven to 350°F (175°C). Line an 8x8 inch baking pan with parchment paper.
- In a large bowl, whisk together the almond flour, erythritol, and salt. Add the cold cubed butter and cut it in using a pastry cutter or your fingers until the mixture resembles coarse crumbs with some pea-sized pieces remaining.
- Add the egg and stir until the mixture just comes together into a crumbly dough. Set aside about 3/4 cup of the mixture for the crumble topping. Press the remaining dough firmly and evenly into the bottom of the prepared pan.
- In a bowl, toss the diced strawberries with the erythritol, lemon juice, vanilla extract, and xanthan gum. Let it sit for 5 minutes so the strawberries release a bit of juice and the xanthan gum thickens the mixture slightly.
- Spread the strawberry filling evenly over the pressed crust. Scatter the reserved crumble mixture over the top, breaking up any large clumps with your fingers.
- Bake for 30 to 35 minutes, until the crumble topping is golden brown and the strawberry filling is bubbling around the edges.
- Let the bars cool completely in the pan before slicing. For the cleanest cuts, refrigerate for at least 1 hour before cutting into 12 bars.
Nutrition
Serving: 1servingCalories: 166kcalCarbohydrates: 4gProtein: 5gFat: 14g
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