Keto Strawberry Rhubarb Bars
Make the most of rhubarb season with these Keto Strawberry Rhubarb Crumb Bars. A tender, crumbly low carb crust with a sweet fruit filling, they make the perfect spring dessert!
Servings 16 bars
Calories 132kcal
Equipment
Ingredients
Crust
- 2 cups almond flour
- ½ cup granular sweetener
- 2 tablespoons coconut flour
- ¼ teaspoon salt
- 6 tablespoons butter melted
- ½ teaspoon vanilla extract
Filling
- 2 1/2 cups chopped rhubarb
- 1 1/4 cups chopped strawberries
- 1 tablespoon water
- 1/3 cup allulose
- 1/2 teaspoon glucomannan
Instructions
Crust
- Preheat the oven to 350ºF and grease a 8x8 inch baking pan well.
- In a large bowl, whisk together the almond flour, sweetener, coconut flour, and salt. Stir in the melted butter and vanilla until the dough begins to clump together.
- Press about two thirds of the dough into the prepared baking pan and bake 10 minutes. Remove from the oven and let cool 10 minutes to firm up.
Filling
- While the crust is baking, prepare the filling. Add the rhubarb, strawberries, sweetener, and water to a pan over medium low heat and bring to a simmer. Allow to cook until the fruit softens and begins to release liquid, about 5 to 8 minutes.
- Remove from heat and add the glucomannan, whisking briskly to combine. Allow to cool and thicken 10 minutes.
- Spread the filling evenly over the cooled crust and sprinkle the remaining crust mixture overtop. Bake another 20 to 25 minutes, or until the crust is light golden brown.
- Remove and let cool completely, then refrigerated one hour to firm up before cutting into bars.
Notes
Storage Information: Store the bars in a covered container in the fridge for up to 5 days. You can also freeze them for up to 2 months.
Nutrition
Serving: 1bar | Calories: 132kcal | Carbohydrates: 5.4g | Protein: 3.4g | Fat: 11.2g | Fiber: 2.4g