Ingredients:

For the Crust and Topping:

  • 1 1/2 cups almond flour
  • 1/4 cup coconut flour
  • 1/3 cup powdered erythritol
  • 1/2 cup unsalted butter, melted
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt

For the Cherry Filling:

  • 2 cups fresh or frozen cherries, pitted and halved
  • 1/4 cup powdered erythritol
  • 1 tablespoon lemon juice
  • 1 tablespoon chia seeds

Instructions:

  1. Preheat the Oven:
    • Preheat your oven to 350°F (175°C). Line an 8×8-inch baking dish with parchment paper.
  2. Prepare the Crust and Topping:
    • In a bowl, combine almond flour, coconut flour, powdered erythritol, melted butter, vanilla extract, and salt. Mix until well combined.
  3. Divide the Mixture:
    • Divide the mixture in half. Press one half firmly into the bottom of the prepared baking dish to form the crust.
  4. Prepare the Cherry Filling:
    • In a saucepan, combine cherries, powdered erythritol, and lemon juice over medium heat.
    • Cook until the cherries release their juices and the mixture thickens slightly, about 5-7 minutes.
    • Remove from heat and stir in chia seeds. Let it cool for a few minutes.
  5. Assemble the Bars:
    • Spread the cherry filling evenly over the crust in the baking dish.
    • Crumble the remaining crust mixture over the top to form the topping.
  6. Bake:
    • Bake in the preheated oven for 25-30 minutes or until the edges are golden brown.
  7. Cool and Chill:
    • Allow the bars to cool in the pan, then refrigerate for at least 2 hours to set.
  8. Slice and Serve:
    • Once fully chilled, lift the bars from the baking dish using the parchment paper.
    • Slice into bars and serve.