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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: 259.3
Carbs: 7.7 g
Net Carbs: 4.1 g
Fat: 24.1 g
Protein: 6 g
Private Member |
OH my gosh Zu…these are ROCKIN’! Made them for breakfast today and am *hoping* to have them for the next few days at least unless the other sneaky fingers in the house get to them…
I am avoiding almonds temporarily, so I subbed sunflower seed flour instead and it was a perfect substitute!
I also popped them in the fridge to store and snuck a bite after dinner…WOW. I think I like them better cold! :O
I’ll be hooked on these for a while!
Private Member |
ca, usa
Great recipe, just make them for my breakfasts this week. My favorite part of the day, morning coffee and my “treat”.
Private Member |
ca, usa
Guess I won’t have enough for the week for me, my boys decided they LOVE them. 🙁
Private Member |
airdrie, ab, canada
This stuff tastes so good that it feels like a cheat food!
Private Member |
Mine are in the oven! Yet to be disappointed with any of your recipes, workouts, advice or suggestions. Been a devoted follower for nearly a decade. Happy Sunday all!
Private Member |
Thanks for posting this one, I’m gonna make these today! I tried many of your recipes and loved them all!
Private Member |
washington, dc, usa
I made these today and can vouch for their goodness. I used 1 teaspoon of psyllium husks in lieu of xantham gum because I don’t have that. My pan was a bit larger than what the recipe called for so I had to spread the almond layer thinner on the bottom and double the amount of berries.
Private Member |
belgrade, serbia
From my calculations, each bar contains:
Fat 25g
Carbs 8g (fiber 6.4g)
Protein 6g
Calories 268
Private Member |
hello everyone !
Can we substitute xantham gum with arrow root ???
Private Member |
vancouver, bc, canada
Mix 1/4 tsp ground flax with 1/2 tsp. boiling water and it’ll thicken. I used it in Z’s blueberry breakfast bars and it worked great!
Private Member |
thank you ! will try it and also with arrow root, cause it thickens very well too
Private Member |
santa cruz, ca
I would think arrowroot with flax would be a great combination, because the arrowroot thickens, but the flax binds.
Private Member |
france
Can I had protein powder in the crust ?????