Description
Keto Strawberry Rhubarb Crumb Bars for Sweet Guilt-Free Indulgence
Ingredients
Scale
- 1 cup Almond flour
- 1/3 cup Granular sweetener
- 1/4 cup Coconut flour
- 1/4 tsp Salt
- 1/2 cup Butter (Melted)
- 1 tsp Vanilla extract
- 2 cups Chopped rhubarb
- 2 cups Chopped strawberries
- 1/4 cup Water
- 1/3 cup Allulose
- 1 tbsp Glucomannan
Instructions
- Preheat your oven to 350ºF and generously grease an 8×8 inch baking pan.
- Whisk together the almond flour, sweetener, coconut flour, and salt in a large mixing bowl until well combined.
- Stir in the melted butter and vanilla extract until the mixture starts to clump together, forming a dough-like consistency.
- Press about two-thirds of the dough into the prepared baking pan, forming an even layer. Bake for 10 minutes, then remove from the oven and let cool for 10 minutes.
- In a pan over medium-low heat, add the chopped rhubarb, chopped strawberries, sweetener, and water. Bring the mixture to a simmer and cook for about 5 to 8 minutes, until the fruit softens and releases its juices.
- Combine the glucomannan into the fruit mixture, whisking it in briskly to avoid lumps. Let the filling cool and thicken for about 10 minutes.
- Spread the thickened filling evenly over the cooled crust in the baking pan, then sprinkle the reserved crust mixture over the top.
- Bake for another 20 to 25 minutes, or until the topping becomes lightly golden brown.
- Cool completely once out of the oven, then cover and refrigerate for one hour to firm up. Once chilled, cut into bars and enjoy!
Notes
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: 150
- Sugar: 2 g
- Sodium: 40 mg
- Fat: 13 g
- Saturated Fat: 7 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 7 g
- Fiber: 3 g
- Protein: 3 g
- Cholesterol: 30 mg