Keto Raspberry Cake Bars
These Keto Raspberry Cake Bars are keto-friendly, nut-free, and do not contain any almond flour or coconut flour. You can make them with either frozen or fresh berries, and they are a perfect choice for a dessert or to serve alongside a cup of coffee in the morning.
Servings: 15
Equipment
Ingredients
Raspberry Layer:
- 250 g ~1 ¾ cups frozen raspberries
- 2 tbsp 15g powdered monk fruit sweetener
- 1 tbsp + 1 tsp 16g chia seeds
- ½ tsp xanthan gum
Cake Bars:
Dry:
- 2 cups 220g ground sunflower seed meal
- 2 ½ scoops 72g unflavored whey protein powder or egg white powder
- ¾ cup 90g powdered monk fruit sweetener
- 2 tsp gluten-free baking powder
- ¼ tsp salt
Wet:
- ½ cup 4 oz melted butter or coconut oil
- 2 tbsp 30g Greek yogurt or coconut yogurt
- 3 eggs
- 1 tsp pure vanilla extract
Instructions
- Preheat oven to 325 degrees Fahrenheit (162 degrees Celsius) and line 7x11-inch baking pan with parchment paper.
- Raspberry Layer: To a saucepan over medium-low heat, add raspberries and powdered monk fruit sweetener and simmer until raspberries can be crushed with the back of a rubber spatula and the mixture has reduced down a little, about 5-7 minutes. Turn off stovetop heat and, to saucepan of raspberry mixture, stir in chia seeds and xanthan gum. Set saucepan aside to cool at room temperature while preparing cake batter.
- Cake Bars: To a mixing bowl, add all dry ingredients and stir to combine. Add wet ingredients and, using an electric mixer with dough hooks, mix until well-combined, scraping down ingredients back into batter as needed.
- Pour ~¾ of batter into prepared baking pan, leveling with a rubber spatula coated in nonstick cooking spray (this will help to avoid the batter sticking to the spatula). Spoon prepared raspberry mixture into pan atop base. Pour and spread on remaining batter using cooking spray-coated spatula. Then, using a sharp knife, swirl raspberry mixture into batter.
- Final Steps: Transfer baking pan to oven and bake until a toothpick can be inserted into center without crumbs sticking, about 35-40 minutes. After baking, remove pan from oven and allow to sit at room temperature to fully cool and firm up. Transfer baking pan to refrigerator to chill for 1 hour. The bars will firm up quite a bit while they sit and cool. Once cooled, slice into 15 bars.
Notes
How To Make This Recipe Dairy-Free: Substitute whey protein powder, butter, and yogurt by following the ingredient suggestions listed above.
Net Carbs: Per serving, these bars contain 3.8 grams of net carbs. A serving size is 1 bar and the recipe, as written, yields 15 bars. Net carbs are calculated by taking total carbs, subtracting fiber, and subtracting sugar alcohols.
Refrigerator Storage: Store bars in an airtight container in even layers separated by parchment paper in the refrigerator for up to 5 days. Before putting on the lid, set a paper towel gently on top. This will lessen any condensation build-up in the container, and help prevent the bars from getting soggy.
Freezer Storage: Store bars in an airtight container in even layers separated by parchment paper in the freezer for up to 2 months. When ready to eat, thaw bars in the refrigerator before enjoying.