Description
Delight in these No-Added-Sugar Apricot Crumble Bars that use monk fruit for sweetness, featuring a buttery crust and a luscious apricot filling.
Ingredients
Scale
- 1 cup almond flour
- 1 tbsp unsalted butter, melted
- 2 tbsp granular monk fruit
- 1 large egg white
- 1 tbsp Greek yogurt
- Pinch of fine sea salt
- 1 3/4 cups fresh apricots, pitted and finely diced
- 3 tbsp allulose
- 1 tsp fresh lemon juice
- 1 tbsp arrowroot powder, dissolved in 1 tbsp cold water
- 3/4 cup almond flour
- 1 1/2 tbsp unsalted butter, cold and cubed
- 2 tbsp granular monk fruit
- 3 tbsp powdered monk fruit
Instructions
- Preheat your oven to 350°F. Line an 8×8-inch metal pan with parchment paper.
- Combine the base ingredients in a mixing bowl and whisk until you form a soft dough.
- Press the dough evenly into the bottom of the prepared pan.
- Par-bake the crust for 10-12 minutes until lightly golden.
- Cool the crust for 5 minutes.
- Prepare the apricot filling in a small saucepan over medium-low heat.
- Thicken the filling with dissolved arrowroot powder and cook for an additional minute.
- Layer the apricot filling over the par-baked crust.
- Make the crumble topping in a bowl by rubbing together almond flour, monk fruit, and cold butter until crumbly.
- Scatter the crumble topping over the apricot filling.
- Bake for 26–28 minutes until the topping is golden brown.
- Cool completely for at least 2 hours before cutting.
- Dust with powdered monk fruit, lift using parchment, and cut into squares.
Notes
These bars are best enjoyed after fully cooling. Store in an airtight container in the fridge for up to a week.
Nutrition
- Serving Size: 1 bar
- Calories: 120
- Sugar: 1g
- Sodium: 80mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 20mg