Site navigation and social media links
Low Carb Berry Cookie Bars (FM)
Recipes | April 26, 2016
*yields 8 equal portions
You guys have been asking me a lot about these delicious bars, so I decided to post this recipe sooner than I planned. Just because I want you happy 🙂
The portions are the size of the palm of my hand, which is a great portion for me and girls of my sizes, but  if you’re going to feed a grown man, you really want to give him at least two of these 🙂
Ingredients for the crust
- 6 tablespoons butter melted
- 2 cups almond flour
- ½ cup granulated sweetener (I use Swerve)
- ½ teaspoon vanilla extract
For the topping
- 1 cup frozen raspberries and blueberries
- 1/4 cup sweetener (Swerve)
- ¼ teaspoons xanthan gum
- 1 tbsp butter
Instructions
- Preheat oven to 350F degrees.
- In a bowl mix together melted butter, almond flour, sweetener and vanilla extract. Form a dough and press 3/4 of the dough into a 9 x 5 inch parchment paper lined loaf pan. Leave the 1/3 for the topping.
- Do the toping: Melt the tablespoon of butter in a sauce pan over medium heat and add the frozen berries. Cook until berries are thawed, soft and hot. Then add the sweetener and xanthan gum, take it off the heat and mix well until the berry sauce thickens.
- Pour over the dough in the loaf pan. Crumble the remaining dough over the berry sauce layer. Place in the preheated oven and bake for 30 minutes. Let it cool down before slicing and serving.
Macros Per Bar:
Calories:Â 259.3
Carbs:Â 7.7 g
Net Carbs:Â 4.1 g
Fat:Â 24.1 g
Protein:Â 6 g
Private Member |
Oh my gosh – these taste AMAZING! I just made them & my son loves them too! I’ve noticed that the almond flour doesn’t seem to make me feel bloated or gassy like the regular flour does – added bonus! I look forward to trying more of your fabulous recipes, Zu! xoxo
Private Member |
Just made these. Can’t wait til they cool!
Private Member |
SOOOOO GOOOD!!!! Luv this recipe
Private Member |
santa cruz, ca
These are great! Taste gourmet. I used coconut oil instead of butter and apricots and blueberries. Also used chia seeds since I can’t find my xanthan gum. They are better cold, in my opinion, and soooooooo good and rich. It was my first recipe using erythritol, and it truly tastes like sugar without any aftertaste. I hav to say, though, that they are sweeter that what I prefer, since I don’t eat sweets often. This would be fine with half the sweetener. Also, I am not certain but suspecting very mild digestive “sugar alcohol” reaction…I’ll have to keep eating it to be sure! 🙂 It’s so mild though that it would be a minor price to pay.
Private Member |
Hi Zuzka, is there a plan to provide nutuional information for your recipes? Thank you!
Private Member |
Just made these again. They are so good!! I could eat the almond flour/butter/Swerve crust even unbaked, tastes like cookie dough!
Private Member |
tx, usa
I finally got around to making this last night! SOOOO good! My boyfriend this morning kept on saying how good they were. Thank you, Zuzka, for the recipes. Sometimes it takes me awhile to get around to them; but everytime I feel the urge to do something different, I look at your recipes first.
Private Member |
france
It’s sooooo goood !!! But I eat 1 and half portion because I am hungry 2h later…
I start my day (monday to friday) at 5:15 AM
Private Member |
Made these several times and they just get better and better. Incredible recipe!!! Such a treat.
Private Member |
wow…amazing. My husbands favorite dessert. Our favorite fruit variation is all raspberry and adding in lemon rind and a squirt of the juice. We also use about 1.5-2 cups of raspberries instead of the 1 cup in the recipe. We make this allllll the time.