KETO RASPBERRY JAM CRUMBLE BARS
4.82 - 191 votes
– 2 cups Almond Flour – 2 cups desiccated coconut – 1/2 cup Coconut Flour – 4 tablespoons Coconut oil melted – 6 tablespoons sugar-free syrup – 2 tablespoons Vanilla extract RASPBERRY CHIA JAM – 3 cups Frozen Raspberries – 1/2 cup Chia seeds – 1/4 cup sugar-free syrup – 1 teaspoon Vanilla extract TOP LAYER – 1 cup Coconut chips – 1/3 cup Almond Flour – 1/2 cup desiccated coconut – 3 tbsp sugar-free maple syrup – 2 tablespoons Coconut oil
Preparing the Bottom Layer
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 (start with 8 tbsp).
Process until it gets crumbly and all the ingredients are coming together. If too crumbly
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.
Prick the Base
Using a fork, prick the base a few times on a few areas to prevent the base from popping when baking.
Prick 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.
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.
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.
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. It does not have to be cold, room temperature is fine.
Spread on Base Layer
Spread the jam onto the baked bottom layer and return in the oven for 10 minutes to set.
Remove from Oven
Remove from the oven. Set aside while you prepare the top layer.
Prepare Top Layer
Add all the top layer ingredients into a mixing bowl. Use your hand to combine the ingredients, rubbing the coconut oil and liquid sweetener onto the dry ingredients to create a crumbly batter.
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.
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.
NET CARBS FAT PROTEIN
Serving: 1 Bar Makes: 16 Bars
Prep: 20 Minutes Cook: 30 Minutes
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