Keto Pop Tart Bars
Tender low-carb shortbread bars with sugar-free raspberry jam filling and sweet glaze. Only 2.5g net carbs per bar!
Ingredients
- For the Shortbread Crust:
- 2 ½ cups 280 g almond flour (finely ground)
- ⅓ cup 66.67 g erythritol sweetener (Swerve Monk Fruit or Lakanto)
- 2 tablespoons 14.2 g coconut flour
- ¼ teaspoon salt
- ½ cup 113.5 g butter (melted)
- ½ teaspoon vanilla extract
- For the Filling:
- ¾ cup 168 g sugar-free raspberry jam (ChocZero, Chia Smash, or homemade)
- For the Glaze:
- ⅔ cup 83.33 g Swerve Confectioners
- 2 to 3 tablespoons heavy whipping cream
- 2 teaspoons keto sprinkles for decoration
Instructions
- Prepare the Dough
- Preheat oven to 350°F. Line an 8×8 inch baking pan with parchment paper, leaving overhang on the sides.
- In a large bowl, whisk together almond flour, erythritol sweetener, coconut flour, and salt.
- Add melted butter and vanilla extract. Stir until dough begins to clump together.
- Bake the Bottom Crust
- Press slightly more than half of the dough firmly into the prepared pan.
- Bake for 10 minutes until edges just start turning golden.
- Remove from oven and let cool for 10 minutes.
- Add Filling and Top Crust
- Spread raspberry jam evenly over the cooled bottom crust.
- Crumble remaining dough over the jam layer, covering completely.
- Gently press the top layer with your hands to even it out.
- Final Bake
- Bake for 20 to 25 minutes until the top is golden brown.
- Remove from oven and let cool completely (about 30 minutes).
- Refrigerate for at least 1 hour to firm up.
- Make the Glaze
- In a medium bowl, whisk together Swerve Confectioners and 2 tablespoons heavy whipping cream. Add more cream as needed for desired consistency.
- Finish and Serve
- Lift chilled bars from pan using parchment overhang.
- Spread glaze over the bars and immediately sprinkle with keto sprinkles.
- Return to refrigerator for 30 minutes to set the glaze.
- Cut into 16 bars using a sharp knife. Wipe knife between cuts for clean edges.
Notes
Almond Flour: Use finely ground almond flour, not almond meal. Brands like Bob's Red Mill or Kirkland work best for proper shortbread texture.
Sweetener: Erythritol-based sweetener is essential for the crust to firm up properly. Avoid Swerve's new allulose formula for the crust. Use powdered sweetener for smooth glaze.
Refrigeration: Do not skip refrigeration steps. Bars need at least 1 hour to firm up or they will fall apart when cutting.
Jam Options: If ChocZero isn't available, use Chia Smash, Good Good, or homemade chia seed jam.
Storage: Store in an airtight container in the refrigerator for up to 7 days. Freeze individually wrapped bars for up to 3 months.
Dairy-Free Option: Replace butter with coconut oil or vegan butter. Use coconut milk instead of heavy cream in the glaze.
Sweetener: Erythritol-based sweetener is essential for the crust to firm up properly. Avoid Swerve's new allulose formula for the crust. Use powdered sweetener for smooth glaze.
Refrigeration: Do not skip refrigeration steps. Bars need at least 1 hour to firm up or they will fall apart when cutting.
Jam Options: If ChocZero isn't available, use Chia Smash, Good Good, or homemade chia seed jam.
Storage: Store in an airtight container in the refrigerator for up to 7 days. Freeze individually wrapped bars for up to 3 months.
Dairy-Free Option: Replace butter with coconut oil or vegan butter. Use coconut milk instead of heavy cream in the glaze.
