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Low Carb Marmalade Crumble Bars Recipe
You have probably tried crumble bars before, they are very popular.
It is a bar with a struesel type topping that is crumbled on the top of the dessert.
My recipe for Sugar Free Grapefruit Marmalade is the perfect filling for these delicious, buttery bars!
You can of course use any regular marmalade if you wish, it will just depend on how much you want to control the ingredients and if you want to keep it within your healthy eating goals!
I chose to make sure it was as low carb as possible and making my own marmalade was the way to make sure of this.
The sugar content of the marmalade only comes from the citrus fruit itsself so that would be the only carbs to consider.
It only takes a few simple ingredients to get these marmalade bars made and will impress anyone who gets to try one of these sweet treats!
These Low Carb Crumble Bars offer a sweet and sour combination that you will enjoy from the first bite!
You do not need a stand mixer or hand mixer to make this, just a bowl and fork!
Keep reading till the end so you can see what I would recommend for substitutions and other ideas to customize this recipe.
What you need to make these Low Carb Marmalade Crumble Bars
- Almond Flour or all purpose flour
- 3/4 cup butter
- 1/3 cup Monkfruit or 1/3 cup Sugar
- Maple Extract
- Vanilla Extract
- 16 oz or 1 pint of Sugar Free Marmalade or favorite flavor of jam or jelly
Let’s make some buttery Keto Marmalade Crumble Bars!
Pre-heat oven to 350F.
Prepare your 8×8 square baking pan by lining with parchment paper.
Now you need to make sure you have butter at room temperature so it will crumble and absorb into the mixture.
It helps make the crumble topping crumbly!
If you forgot, then check out my post here where I give you some tips on how to soften your butter quickly.
Here is a video showing you how I cut in the butter with a pastry cutter.
You can use either a fork or a pastry cutter.
Now with a large bowl, measure out your dry ingredients for the crust and crumble.
Add the almond flour, monkfruit, stevia, and extracts.
I added in a little maple extract to help mimic brown sugar flavor.
If you want to substitute in more vanilla extract you can.
Mix it all up with a fork until you get pea sized crumbs.
Add your room temperature butter to the bowl and stir it all up.
Press it down, stir, push off of the fork if it gathers, then repeat until you have incorporated the butter into the flour mixture.
If you want to process everything in the bowl of a food processor instead, you sure can.
It would only take a couple pulses to make that happen.
Now you need to measure out 1 cup of the crumb mixture into a small bowl and set aside.
Press the rest of the crumble mixture into the bottom of your prepared pan in an even layer.
Now you will need to par-bake it in the oven to set up before continuing.
This ensures your bars do not turn to a gooey mush on the bottom.
Bake it for 20 minutes until golden brown.
Remove from the oven and let it cool on a wire rack approximately 30-35 minutes.
This ensures that it is cool enough to proceed with the recipe.
Now take your jar of Sugar Free Grapefruit Marmalade or jar of orange marmalade and spread it evenly on top of the bottom crust with a rubber spatula or knife gently so you do not disturb the bottom crust.
Get your reserved crumble from earlier and rub gently between your fingers to create crumbs as the top crust over the top of the marmalade.
Now bake for 20 minutes until it has touches of golden brown at the top.
Let the bars cool completely before putting them in the fridge to finish setting.
The time it spends in the fridge will help the marmalade to meld with the bottom crust so they do not separate.
Once they have had time to set, now it is time to cut them.
Lift the bars out by the parchment paper and place onto a cutting surface.
With a sharp knife, start by cutting in half, then those halves in half.
Rotate the pan, and repeat.
Inbetween each cut, wipe off the knife and run under warm water.
Dry the knife and proceed.
You don’t have to do this, but this method ensures you get the clean slices that prevent the bars from crumbling apart.
At this point you can stop, or you can take it a step further and create a drizzle to adorn the top of the bars.
Just combine 2 tsp of zest from the grapefruit rind or orange rind and mix with 1/4 cup of confectioners erythritol, 2 tsp unsweetened almond milk and 2 tablespoons of heavy cream.
Whisk this all together and drizzle over the cut bars.
It is better to be drizzled over the cut bars versus before so you can have it drip down the sides!
Store the leftover bars in an airtight container on the counter up to 5 days.
If you need to store longer, they will last in the fridge up to 10 days.
Here are some other ways you can customize this Low Marmalade Crumble Bars into different recipes!
- If you chose to use orange marmalade filling then the addition of some chocolate chips sprinkled over the marmalade would be great! I love a chocolate orange flavor anytime!
- If you have a food processor, substitute in 1/2 c pecans into the crumble mixture in place of 1/2 c almond flour. It will add an additional flavor profile to the flavor.
- You can substitute oat flour for the almond flour in the recipe if you wish. It will no longer be low carb, but it will work fine.
- Change up the extracts to match what flavor of marmalade you are using. Substitute in almond extract for the maple extract for a great flavor. Do not use almond extract for all of the extract as you still need the vanilla extract to balance it out.
- Go with some blood oranges or bitter oranges for the marmalade to create a more sour bar.
- If you prefer, you can add in 1/2 teaspoon salt into the crumble mixture to help ofset the sweetness.
- Turn these into lime bars when you substitute in some lime curd for the marmalade.
These Keto Rhubarb Crumble Bars are a great example on how you can customize this crumble bars recipe to what flavor you love!
Low Carb Marmalade Crumble Bars Recipe
- 2 cups almond flour
- 1/3 cup monkfruit sweetener/or erithrytol
- 1/8 tsp stevia powder
- 1/4 tsp maple extract
- 1/4 tsp vanilla extract
- 6 tbsp butter
- 1 16oz jar of Sugar Free Marmalade or 2 half pints
- 2 tsp zest to match marmalade or jam flavor optional but has flavor
- 1/4 cup confectioners erythritol
- 2 tsp Unsweetened almond milk
- 2 tbsp heavy cream
Crust & Crumble
- Preheat oven to 350F.
- In a large bowl whisk the almond flour with the monkfruit and stevia powder.
- Mix in the extract and butter with a fork.
- Stir and mash until you get coarse crumbs.
- Reserve 1 cup of crumble for topping later.
- Press into the bottom of a 8 inch square pan..
- Use the flat bottom of a measuring cup or glass to press into the pan.
- Bake 15-20 minutes or until golden. Watch that you do not overbake.
- Set aside to cool completely,
Marmalade or Jam
- Spread all of the marmalade or jam in an even layer over the cooled crust.
- Be easy to not pierce or pull on the bottom crust to prevent breaking.
- Now crumble the reserved crumble mixture over the marmalade in an even layer.
- Put in your 350F oven for 20 minutes
- Now cool to room temperature for 20-30 minutes.
- Place in an airtight container in the fridge for 8 hours or overnight for the flavors to meld
- Put all of the ingredients into a small bowl and whisk until smooth.
- Drizzle over bars after removing from the fridge.
- I prefer to drizzle after cutting them, but you can do it before if you like.
- When cutting the bars, wipe the knofe clean inbetween cuts to prevent the bars crumbling up.
- Store in the fridge up to 1 week or on the counter for 4 days.
- Can be frozen if wrapped individually with plastic wrap then placed into a freezer bag up to 1 month.Thaw on the counter 10 minutes before eating.
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