Hey!
In this video I’m showing you how to make keto friendly raspberry bars. We are back on the Keto diet and it’s time for some keto baking. I love small and easy to eat desserts and this is a perfect one for that. You can just grab it out of the fridge whenever you have a sweet craving
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Makes around 12 pieces
Nutrition per serving (without garnish):
Calories: 142
Carbs: 2.8g
Protein: 4.1g
Fat: 13.6g
Ingredients:
Bottom layer:
110g Almond Flour
55g Erythritol
A pinch of Salt
55g Butter, melted
Top layer:
2 Eggs
55g Erythritol
30g Butter, melted
45g Almond flour
A pinch of Salt
½ tsp Vanilla Extract
½ tsp Raspberry Extract
50g Raspberry
Red food coloring (optional)
Garnish (optional):
Powdered Erythritol
Whipped Cream
Raspberries
Add almond flour, erythritol and salt to a bowl and mix
Add the butter and mix until there is a crumble
Pour into nonstick oven pan
Push the crumble down with a measuring cup
Bake in the oven at 180°C|355°F for 10 min and let cool off after
Mix the eggs and erythritol in a bowl
Add butter, almond flour, salt, vanilla extract and raspberry extract and mix
Fold in the raspberries
Add food coloring and mix
Pour the batter into the pan and spread out evenly
Bake for another 15 min
Let cool in the fridge for 1.5 hours
Cut into pieces
(Optional) Serve with powdered erythritol, whipped cream and raspberries on top
Enjoy!
Be aware that the results and nutrition can vary due to different ingredients and brands.
