Keto Cherry Bars. And before the keto police come after me they have just 5 net carbs and 1/2 an ounce of cherries in each. BUT they taste like the real deal.
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!
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
