Keto Pop Tart Bars
These bars are a delightful blend of buttery shortbread and sweet jam.
Equipment
- 8x8 inch baking pan
Ingredients
- 2.5 cups almond flour
- 1/3 cup erythritol sweetener
- 2 tablespoons coconut flour
- 1/4 teaspoon salt
- 1/2 cup butter melted
- 1/2 teaspoon vanilla extract
- 3/4 cup sugar-free raspberry jam
- 2/3 cup Swerve Confectioners
- 2-3 tablespoons heavy whipping cream
- 2 teaspoons keto sprinkles
Instructions
- Preheat your oven to 350ºF and line an 8×8 inch baking pan with parchment paper.
- In a large bowl, combine almond flour, sweetener, coconut flour, and salt. Mix in melted butter and vanilla until the dough starts to come together.
- Press a little more than half of the dough into the prepared pan and bake for 10 minutes. Allow it to cool for 10 minutes.
- Spread the jam over the cooled crust, then crumble the remaining dough on top, pressing lightly to smooth it out.
- Bake for an additional 20 to 25 minutes until golden brown. Let it cool completely, then refrigerate for 1 hour.
- In a medium bowl, whisk the powdered sweetener with 2 tablespoons of heavy cream, adding more as needed for desired consistency.
- Spread the glaze over the chilled bars and top with keto sprinkles. Chill for another 30 minutes before cutting into 16 bars.
Notes
Feel free to adjust the sweetness and toppings to your preference!
