Ingredients

The following ingredients have 4 Servings
  • 2 cups almond flour
  • 2 tbsp coconut oil, melted
  • 2 tbsp sour cream
  • 1 tsp vanilla extract
  • 1/4 tsp pink Himalayan salt
  • 10 oz fresh raspberries
  • 2 tbsp Low Carb Sugar Substitute
  • 15 drops liquid stevia
  • 1 tsp vanilla extract
  • 1/4 tsp pink Himalayan salt
  • 1/4 cup sliced almonds

Instruction

  • Make the crust: Preheat the oven to 350°F and Line a 8 x 8 square baking dish with parchment paper.
  • Combine all the crust ingredients in a large mixing bowl using a whisk or hand mixer until fully combined.
  • Add the dough to the lined baking dish and press into the bottom of the baking sheet.
  • Bake the crust for 12 minutes. Remove from the oven and let cool.
  • Prepare the raspberry filling by heating fresh raspberries and granulated erythritol over medium heat. Smash the raspberries and erythritol together using a wooden spoon.
  • Add the stevia extract, vanilla extract, salt and bring to a simmer. Cook for about 10-15 to thicken and reduce the filling.
  • Pour and spread the raspberry topping over the cooked crust. Top with chopped almonds.
  • Cook for an additional 7-10 minutes or until the almonds are slightly toasted.
  • Remove from oven and let cool before cutting into bars. Best stored in an air tight container or zip top bag in the fridge up to 10 days.