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low carb marmalade crumble bars with drizzle topping cut into squares.

Low Carb Marmalade Crumble Bars Recipe

www.melissaraecarr.com
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!
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Prep Time 30 minutes
Cook Time 40 minutes
chill time 8 hours
Total Time 9 hours 10 minutes
Course keto, low carb marmalade bars, marmalade, sugar free
Cuisine Italian
Servings 16 bars
Calories 123 kcal

Equipment

  • 8x8 square pan
  • parchment paper
  • Large Bowl

Ingredients
  

Crust

  • 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

Marmalade

Drizzle Topping

  • 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

Instructions
 

Crust & Crumble

  • Preheat oven to 350F. In a large bowl whisk the almond flour with the monkfruit and stevia powder.
    2 cups almond flour, 1/3 cup monkfruit sweetener/or erithrytol, 1/8 tsp stevia powder
  • Mix in the extract and butter with a fork. Stir and mash until you get coarse crumbs.
    1/4 tsp maple extract, 1/4 tsp vanilla extract, 6 tbsp butter
  • 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.
    1 16oz jar of Sugar Free Marmalade
  • 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
  • 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

Drizzle Topping

  • Put all of the ingredients into a small bowl and whisk until smooth. Drizzle over bars after removing from the fridge.
    2 tsp zest to match marmalade or jam flavor, 1/4 cup confectioners erythritol, 2 tsp Unsweetened almond milk, 2 tbsp heavy cream
  • 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.

Notes

Save on carbs when you make your own sugar free marmalade here

Nutrition

Calories: 123kcalCarbohydrates: 6gProtein: 3gFat: 12gSaturated Fat: 4gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 1gTrans Fat: 0.2gCholesterol: 13mgSodium: 35mgPotassium: 3mgFiber: 1gSugar: 1gVitamin A: 159IUVitamin C: 0.01mgCalcium: 33mgIron: 1mg
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