Keto Cherry Bars
Introduction:
Delight your taste buds and stay true to your keto lifestyle with our scrumptious Keto Cherry Bars. These delectable bars are a symphony of flavors, combining the rich buttery goodness of almond and coconut flours with the vibrant sweetness of sugar-free cherry pie filling. Topped with a velvety glaze, each bite is a journey into the perfect balance of textures and tastes. Join us in crafting this indulgent treat that turns dessert into an art form.
Ingredients:
For Bars:
Soft Butter (1 1/2 cups): Provides a rich and buttery base, ensuring a melt-in-your-mouth experience.
Granulated Erythritol (3/4 cup): A keto-friendly sweetener that imparts sweetness without the carbs.
Salt (1 1/2 teaspoons): Elevates the flavors, enhancing the overall profile of the bars.
Eggs (5 large): Bind the ingredients together and contribute to the bars’ structure.
Vanilla Extract (1 1/2 teaspoons): Adds a warm and aromatic depth to the bars.
Almond Extract (1 1/2 teaspoons): Infuses a nutty essence that complements the almond flour.
Almond Flour (3 cups): A low-carb alternative that forms the foundation of the bars.
Coconut Flour (1/4 cup): Introduces a subtle coconut undertone and enhances the texture.
Baking Powder (1 1/2 teaspoons): Provides a leavening agent for a light and airy consistency.
Sugar-Free Cherry Pie Filling (2 cans, 21 ounces each): A luscious filling that brings a burst of fruity sweetness.
To Decorate:
Powdered Erythritol (1/4 cup): Used for a smooth glaze that adds a touch of sweetness.
Heavy Cream (3 tablespoons): Creates a velvety consistency for the glaze.
Instructions:
- Preparing the Base:
Preheat the oven to 350 degrees F and line a jelly roll pan (12″ x 17″) with parchment paper. In the bowl of a stand mixer, cream together the soft butter and granulated erythritol until light and fluffy. Add salt, eggs, vanilla extract, and almond extract, mixing until well combined. - Crafting the Dough:
Incorporate almond flour, coconut flour, and baking powder into the mixture, creating a smooth and cohesive dough. Reserve 1 3/4 cups of the dough for later use. - Assembling the Bars:
Roll out or press the remaining dough into the prepared pan, forming a solid base. Spread the sugar-free cherry pie filling evenly over the dough. Drop small pieces of the reserved dough over the cherry filling. - Baking Brilliance:
Place the pan in the preheated oven and bake for 35-45 minutes or until the bars turn golden brown, creating a delectable contrast of textures. - Cooling and Glazing:
Allow the bars to cool completely on a wire rack. Once cooled, whisk together powdered erythritol and heavy cream to create a smooth glaze. Drizzle the glaze over the bars, adding a final touch of sweetness and elegance. - Serving in Style:
Cut the bars into 35 squares, each a perfect representation of the delightful layers within. Serve and savor the balanced harmony of flavors.
Nutrition Facts (per serving, makes 35 servings):
Calories: 182
Fat: 15 g
Carbohydrates: 10 g
Fiber: 3 g
Net Carbs: 7 g
Protein: 4 g
Conclusion:
Our Keto Cherry Bars are not just a dessert; they are a celebration of flavor, texture, and the artistry that goes into creating a delightful treat within the constraints of a ketogenic diet. Perfect for any occasion or as a sweet reward for yourself, these bars are a testament to the culinary possibilities that await in the world of keto baking. Treat your senses to a symphony of sweetness, and relish in the joy of guilt-free indulgence. Welcome to a dessert experience that transcends expectations!
Keto Cherry Bars
Ingredients:
For bars:
1 1/2 cups soft butter
3/4 cup granulated erythritol
1 1/2 teaspoons of salt
5 large eggs
1 1/2 tsp vanilla extract
1 1/2 tsp almond extract
3 cups almond flour
1/4 cup coconut flour
1 1/2 teaspoon baking powder
2 (21-ounce) cans sugar-free cherry pie filling
To decorate:
1/4 cup powdered erythritol
3 tablespoons of heavy cream
How to make cherry bars:
Preheat oven to 350 degrees F. Line a jelly roll pan (12″ x 17″) with parchment paper. Set aside. In the bowl of a stand mixer, cream butter and erythritol together for 1 to 2 minutes. Add salt, eggs, vanilla and almond extracts and continue to mix until well combined.
Add almond flour, coconut flour and baking powder and mix until a smooth dough forms. Reserve 1 3/4 cups of dough. Roll out or press the rest of the dough into the prepared pan. Spread the cherry pie filling over the dough. Drop the reserved dough by small pieces over the cherry filling. Place in the oven and bake for 35-45 minutes or until golden brown.
Remove from oven and place on a wire rack to cool completely. Once cool, prepare the glaze. Whisk together the powdered erythritol and heavy cream until smooth and drizzle over the bars. Cut into 35 squares and serve.
Enjoy!