KETO RASPBERRY CRUMBLE BARS

EASY

INGREDIENTS

– 2 cups Almond Flour – 2 cups Coconut – ½ cup Coconut Flour – 4 tbsp Coconut Oil – 6 tbsp Sugar-free Syrup – 2 tbsp Vanilla Extract RASPBERRY CHIA JAM – 3 cups Frozen Raspberries – ½ cup Chia Seeds – ¼ cup Sugar-free Syrup – 1 tsp Vanilla Extract TOP LAYER – 1 cup Coconut Chips – ⅓ cup Almond Flour – ½ cup Coconut – 3 tbsp Sugar-free Maple Syrup – 2 tbsp Coconut Oil

Prepare the Crumble Base

In a food processor with the S blade attachment, add the almond meal, desiccated coconut, coconut flour, honey, salt, coconut oil and vanilla, and water.

1

Process Base Ingredients

Process the Keto Raspberry Crumble Bars Base until it gets crumbly and all the ingredients are coming together.

2

Press Batter in Tray

Evenly press the batter into the prepared baking tray. I used my fingers and flattened the layer pressing with a spatula.

3

Prick the Base

Using a fork, prick the base a few times on a few areas to prevent the base from popping when baking.

4

Bake the Base

Bake for 15 minutes in an oven preheated to 350°F (180°C). Cooldown fully in the tray before spreading the raspberry jam on top.

5

Preparing the Chia Jam

In a small saucepan, add all the jam ingredients. Cook the jam under medium heat, constantly stirring to avoid burning the jam.

6

Form a thick Jam

It is ready when the raspberries are fully melted, and it forms a thick jam. It should not take more than 5-6 minutes.

7

Set Aside

Set aside in a bowl to fully cool down and thicken a little bit. You can bring the jam outside on the deck to cool down faster.

8

Spread on Base Layer

Spread the jam onto the baked bottom Keto Raspberry Crumble Bars layer and return in the oven for 10 minutes to set.

9

Remove Base from Oven

Remove the Crumble Base with Jam from the oven. Set aside while you prepare the top layer.

10

Prepare Top Layer

Add all the top layer ingredients into a mixing bowl. Use your hand to combine, rubbing the coconut oil and liquid sweetener onto the dry ingredients to create a crumbly batter.

11

Bake again

Crumble these ingredients on top of the last layer - the chia jam - and return the tray to the oven for 10 minutes to slightly toast the coconut crumble layer.

12

Cooldown

Fully cool down for 1 hour in the pan. You can place the pan in a cooler place like outside on the deck to cool down faster. The jam must be set and at room temperature before making slices.

13

NET CARBS FAT PROTEIN

7.8 grams

24 grams

4.5 grams

SERVINGS

TIME

Serving: 1 Bar Makes: 16 Bars

Prep: 20 Minutes Cook: 30 Minutes

KETO RASPBERRY CRUMBLE BARS

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