Low Carb Raspberry Streusel Bars

• Produce

  • 12 oz Driscoll's raspberries

• Condiments

  • 1 tbsp Lemon juice
  • 1 tsp Vanilla stevia

• Baking & Spices

  • 1 tsp Cinnamon
  • 1/2 cup Coconut flour
  • 1 cup Reserved shortbread batter
  • 1/4 tsp Salt
  • 1 pinch Salt
  • 1 cup Sesame flour
  • 1 cup Swerve confectioner sweetening
  • 1 tsp Vanilla extract

• Nuts & Seeds

  • 1/2 cup Sunflower seeds

• Dairy

  • 12 tbsp Butter

• Liquids

  • 1/2 cup Water

• Other

  • 2 tbsp Sukrin brown sugar substitute or use swerve

Found on sugarfreemom.com

Description

Ingredients

• 1/2 cup sunflower seeds
• 1/2 cup coconut flour
• 1 cup sesame flour
• 12 tbsp butter
• 1 tsp vanilla extract
• 1 tsp vanilla stevia
• 1/2 cup Swerve confectioners sweetener
• 1/4 tsp salt
• 12 ounces Driscolls raspberries
• 1/2 cup Swerve confectioners sweetener
• 1 tbsp lemon juice
• pinch salt
• 1/2 cup water
• 1 cup reserved shortbread batter
• 1 tsp cinnamon
• 2 tbsp Sukrin brown sugar substitute or use Swerve

Directions

• Preheat the oven to 350 degrees F.
• Place all the shortbread ingredients into a food processor and blend until combined. Reserve 1 cup of batter for topping.
• Spread remaining batter into a parchment lined 8 by 8 baking dish.
• Bake 10 minutes then allow to cool.
• Prepare raspberry filling by placing all ingredients into a small sauce pan over medium high heat and bring to a boil.
• Simmer 10 minutes until thickened.
• Pour evenly over crust.
• Place reserved shortbread batter in a bowl with topping ingredients and mix until combined.
• Sprinkle over the filling and bake for 20 minutes until golden brown.
• Cool 30 minutes then refrigerate for 2-3 hours or overnight.
• To make optional drizzle topping to serve, simply mix the sweetener and the milk together until smooth an drizzle over slices to serve.

Nutrition