Raspberry Pie Bars
A sweet cookie crust topped with a layer of raspberry filling and crunchy, slivered almonds.
Servings 9 Bars
Calories 192kcal
Equipment
- 8x8 Brownie Pan
Ingredients
Crust
- 2 cups almond flour
- 2 tbsp coconut oil, melted
- 2 tbsp sour cream
- 1 tsp vanilla extract
- 1/4 tsp pink Himalayan salt
Filling
- 10 oz fresh raspberries
- 2 tbsp Low Carb Sugar Substitute
- 15 drops liquid stevia
- 1 tsp vanilla extract
- 1/4 tsp pink Himalayan salt
- 1/4 cup sliced almonds
Instructions
- Make the crust: Preheat the oven to 350°F and Line a 8 x 8 square baking dish with parchment paper.
- Combine all the crust ingredients in a large mixing bowl using a whisk or hand mixer until fully combined.
- Add the dough to the lined baking dish and press into the bottom of the baking sheet.
- Bake the crust for 12 minutes. Remove from the oven and let cool.
- Prepare the raspberry filling by heating fresh raspberries and granulated erythritol over medium heat. Smash the raspberries and erythritol together using a wooden spoon.
- Add the stevia extract, vanilla extract, salt and bring to a simmer. Cook for about 10-15 to thicken and reduce the filling.
- Pour and spread the raspberry topping over the cooked crust. Top with chopped almonds.
- Cook for an additional 7-10 minutes or until the almonds are slightly toasted.
- 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.
Video
Notes
Net Carbs: 4g
Serving Size: 1 Bar
Yields: 9 Bars
Serving Size: 1 Bar
Yields: 9 Bars
Nutrition
Calories: 192kcal | Carbohydrates: 9g | Protein: 6g | Fat: 16g | Fiber: 5g