Description
These low carb cookie bars have all the flavor and texture of your favorite raspberry linzer cookies, but without the tedious work! Keto, gluten free, egg free, Atkins friendly.
Ingredients
Scale
- For the crust:
- 6 tablespoons butter melted
- 2 cups almond flour (IBIH recommends)
- 1/2 cup granulated sweetener (IBIH recommends)
- 1/2 teaspoon vanilla extract
- For the filling:
- 1/2 cup sugar free with fiber raspberry preserves (IBIH recommends)
- 1/4 teaspoons xanthan gum
- 1/8 teaspoon almond extract
Instructions
- Combine the melted butter, almond flour, sweetener, and vanilla extract in a medium bowl and stir well until a stiff dough forms.
- Line an 8 x 8 baking pan with parchment paper and press 2/3 of the crust dough into the bottom.
- In a small bowl combine the jelly, xanthan gum, and almond extract and stir well.
- Spread the jelly mixture evenly over the crust.
- Crumble the remaining crust mixture over the top of the jelly layer.
- Bake in a preheated oven at 350°F for 30 minutes or until golden brown and firm.
- Remove from the oven and cool completely before cutting into 2 inch squares.
Notes
To see a list of my favorite low carb products and brands that I recommend for sweeteners, flours, etc. you can check out the IBIH Pantry Ingredients Page!
- Category: Low Carb Cookie Recipe
- Cuisine: French
Nutrition
- Serving Size: 2x2 bar
- Calories: 119
- Fat: 10
- Carbohydrates: 2.5g net
- Protein: 4
