Low Carb Blackberry Coconut Bars | Keto | Sugar Free | Recipe

erythritol

🥗Healthier: monk fruit sweetener

💰Cheaper: stevia

Monk fruit sweetener provides a natural sweetness with fewer calories.

almond flour

🥗Healthier: coconut flour

💰Cheaper: oat flour

Oat flour is often less expensive and gluten-free.

coconut oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Vegetable oil is a more budget-friendly option.

unsweetened shredded coconut

🥗Healthier: unsweetened coconut flakes

💰Cheaper: sweetened shredded coconut

Sweetened coconut can be used for a sweeter flavor.

Preheat the oven to 350°F (175°C).

In a large bowl, combine 2 cups almond flour, 2 cups unsweetened shredded coconut, 1/2 cup coconut flour, 1/4 cup powdered erythritol, and 1/4 teaspoon salt.

Mix the dry ingredients together.

Add 4 tablespoons of melted butter and 2 teaspoons of vanilla extract to the mixture.

If the mixture is too dry, add water one tablespoon at a time until it is crumbly but slightly sticky (up to 8 tablespoons total).

Prepare an 8x8 baking pan by lining it with parchment paper.

Spread the mixture evenly in the baking pan, pressing it into the corners with your fingers.

Bake the crust in the oven for 15 minutes.

In a saucepan, add blackberries, 1/4 cup water, and 1/4 cup powdered erythritol.

Mash the blackberries as they soften, then add 1/4 teaspoon xanthan gum.

Decide whether to strain the mixture or leave it with seeds based on your preference.

For the topping, mix together 1/3 cup almond flour, 1/2 cup unsweetened shredded coconut, 1/4 cup powdered erythritol, 1/4 teaspoon salt, and 1/3 cup slivered almonds.

Add 2 tablespoons of melted butter to the topping mixture and combine.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens