Description
Make these layered, low-carbohydrate dream bars featuring tart rhubarb filling set over a sweet almond flour crust.
Ingredients
Scale
- 1 1/2 cups almond flour
- 1/4 cup granulated low-carb sweetener
- 1/4 cup unsalted butter, melted
- 1/4 teaspoon salt
- 2 cups chopped fresh or frozen rhubarb
- 1/2 cup low-carb granulated sweetener
- 2 large eggs
- 1/4 cup heavy cream
- 1 teaspoon vanilla extract
- 1 tablespoon almond flour (for filling)
Instructions
- Preheat your oven to 350°F (175°C). Line an 8×8 inch baking pan with parchment paper, leaving an overhang for easy removal.
- Prepare the crust: In a bowl, combine the 1 1/2 cups almond flour, 1/4 cup sweetener, melted butter, and salt. Mix until crumbly.
- Press the crust mixture evenly into the bottom of the prepared pan. Bake for 10 minutes until lightly golden. Remove from the oven.
- Prepare the filling: In a separate bowl, whisk together the rhubarb, 1/2 cup sweetener, eggs, heavy cream, vanilla extract, and 1 tablespoon of almond flour until well combined.
- Pour the rhubarb filling evenly over the warm, pre-baked crust.
- Return the pan to the oven and bake for 30 to 35 minutes, or until the center is mostly set and the rhubarb is tender.
- Let the bars cool completely on a wire rack before cutting into squares. Chill for at least 2 hours before serving for the best texture.
Notes
- If using frozen rhubarb, do not thaw before using; you may need to add 5 minutes to the baking time.
- For a crumble topping instead of a solid layer, reserve half of the crust mixture and sprinkle it over the filling before baking.
- You can substitute erythritol or monk fruit blend for the low-carb sweetener.
- Prep Time: 15 min
- Cook Time: 45 min
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: 210
- Sugar: 3
- Sodium: 85
- Fat: 18
- Saturated Fat: 5
- Unsaturated Fat: 13
- Trans Fat: 0
- Carbohydrates: 8
- Fiber: 3
- Protein: 6
- Cholesterol: 55