Low Carb Raspberry Pie Bars


Up until recently we used to be a strictly “no fruit in our dessert” type of household. But, Cheesecake? Yes! Fudgy brownies? Heck yeah! Homemade low carb ice cream? Absolutely! Things changed with our blueberry mug cake and ever since we’ve loved using fresh fruit in our low carb desserts. These raspberry pie bars are one of our favorites to make all year round.




Raspberry Pie Bars

A sweet cookie crust topped with a layer of raspberry filling and crunchy, slivered almonds.

Ingredients:
CRUST
¾ 2 cups almond flour
¾ 2 tbsp coconut oil, melted
¾ 2 tbsp sour cream
¾ 1 tsp vanilla extract
¾ 1/4 tsp pink Himalayan salt
FILLING
¾ 10 oz fresh raspberries
¾ 2 tbsp erythritol
¾ 15 drops liquid stevia
¾ 1 tsp vanilla extract
¾ 1/4 tsp pink Himalayan salt
¾ 1/4 cup sliced almonds
US Customary – Metric

Instructions:

1 Make the crust: Preheat the oven to 350°F and Line a 8 x 8 square baking dish with parchment paper.

2 Combine all the crust ingredients in a large mixing bowl using a whisk or hand mixer until fully combined.

3 Add the dough to the lined baking dish and press into the bottom of the baking sheet.

4 Bake the crust for 12 minutes. Remove from the oven and let cool.

5 Prepare the raspberry filling by heating fresh raspberries and granulated erythritol over medium heat. Smash the raspberries and erythritol together using a wooden spoon.

6 Add the stevia extract, vanilla extract, salt and bring to a simmer. Cook for about 10-15 to thicken and reduce the filling.

7 Pour and spread the raspberry topping over the cooked crust. Top with chopped almonds.

8 Cook for an additional 7-10 minutes or until the almonds are slightly toasted.

9 Remove from oven and let cool before cutting into bars. Best stored in an air tight container or zip top bag in the fridge up to 10 days.



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