Keto Berry Crumble Bars

These Keto Berry Crumble Bars offer a tantalizingly tart berry layer nestled between a buttery almond flour crust and a golden crumble topping. Perfect for a low-carb, high-fat diet, they're the ideal treat for any time of day.

Course Desserts

Cuisine American

Keyword Almond Flour Crumble Bars, Keto Berry Crumble Bars, keto desserts, Low Carb Berry Bars

Prep Time 15

Cook Time 25

Total Time 40

Servings bars

Calories 200kcal

Equipment

8x8-inch baking pan
Parchment paper
Large Bowl
Medium saucepan
Measuring cups and spoons

Ingredients

For the Crust and Crumble Topping

2 cups almond flour 224g
½ cup granulated erythritol 96g
½ tsp baking powder 2g
¼ tsp salt 1g
½ cup unsalted butter, melted 113g or 4 ounces
1 tsp vanilla extract 5ml

For the Berry Filling

2 cups mixed berries fresh or frozen, 300g
¼ cup granulated erythritol 48g
1 tbsp lemon juice 15ml
2 tsp arrowroot powder or xanthan gum for thickening, 6g

Instructions

Preheat your oven to 350°F (175°C) and line an 8x8-inch baking pan with parchment paper, leaving an overhang for easy removal.
In a large bowl, combine almond flour, erythritol, baking powder, and salt.
Pour in melted butter and vanilla extract, and mix until a cohesive dough forms.
Reserve 3/4 cup of the dough for the topping, then press the remaining dough evenly into the bottom of the prepared pan.
Bake the crust for 10 minutes, then remove from the oven and let it cool slightly while you prepare the filling.
In a medium saucepan over medium heat, combine the berries, erythritol, and lemon juice.
Cook, stirring occasionally, until the berries release their juices.
Sprinkle arrowroot powder or xanthan gum over the berry mixture and stir well to incorporate. Cook for an additional 2-3 minutes, or until the filling has thickened.
Pour the berry filling over the pre-baked crust and spread into an even layer.
Crumble the reserved dough over the berry filling.
Return the pan to the oven and bake for 15-20 minutes, or until the topping is golden brown.
Allow the bars to cool in the pan completely before lifting out and cutting into squares.

Notes

If using frozen berries, there's no need to thaw them before cooking.

Store leftover bars in an airtight container in the refrigerator for up to 5 days.

For a nut-free version, substitute the almond flour with sunflower seed flour, but keep an eye on the bars as they bake since the cooking time might vary slightly.

Nutrition