Description
Delightful cherry crumb cake bars that are sugar-free and packed with flavor. A perfect guilt-free dessert.
Ingredients
Scale
- 1 cup frozen tart cherries, roughly chopped
- 1/2 cup fresh or frozen raspberries
- 2 1/2 tbsp Wholesome powdered allulose
- 1 tbsp fresh lemon juice
- 1 tsp arrowroot powder, mixed with 1 tsp cold water
- 1/2 tsp pure vanilla powder
- Pinch of fine sea salt
- 1 cup Bob’s Red Mill almond flour
- 1/4 cup Anthony’s lupin flour
- 1 tbsp Anthony’s oat fiber
- 1/3 cup Wholesome powdered allulose
- 1 tsp Rumford baking powder
- Pinch of fine sea salt
- 1 large egg
- 1 large egg white, room temperature
- 1/3 cup Fage 0% Greek yogurt
- 1 tbsp Kerrygold unsalted butter, melted
- 1/2 tsp pure vanilla powder
- 2 tbsp Wholesome powdered allulose
- 1 tbsp Fage 0% Greek yogurt, well strained
- Up to 1/2 tsp Silk unsweetened almond milk
- 1/4 tsp pure vanilla powder
Instructions
- Preheat your oven to 325°F (163°C). Line your 8×8-inch metal pan with parchment paper.
- Combine the chopped cherries, raspberries, 2 ½ tablespoons of powdered allulose, lemon juice, and a pinch of salt in a medium saucepan over medium heat. Cook for about 5-6 minutes.
- Stir in the arrowroot powder mixed with cold water and cook for another 30-45 seconds; remove from heat and stir in the vanilla.
- Let the mixture cool completely for about 20 minutes.
- Whisk together the almond flour, lupin flour, oat fiber, remaining allulose, baking powder, and a pinch of salt in a mixing bowl.
- In another bowl, whisk the egg, egg white, Greek yogurt, melted butter, and vanilla until smooth.
- Fold the wet ingredients into the dry ingredients until you form a thick dough.
- Reserve about one-third of the dough and refrigerate it. Press the remaining dough into the base of your lined pan.
- Par-bake the base for 8 minutes, then cool for 3 minutes.
- Spread the cooled cherry filling over the warm base.
- Retrieve the reserved dough and drop it in pieces over the fruit layer.
- Bake for 24-27 minutes until golden and filling bubbles at the edges.
- Cool completely at room temperature, then refrigerate for 1 hour for easier slicing.
Notes
For variations, consider adding nuts or coconut. Store in an airtight container for up to 5 days in the fridge.
Nutrition
- Serving Size: 1 bar
- Calories: 130
- Sugar: 1g
- Sodium: 150mg
- Fat: 6g
- Saturated Fat: 2g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 30mg