This post may contain Amazon or other affiliate links. As an Amazon Associate I earn from qualifying purchases
It’s springtime and that makes me crave springtime berries like strawberries, raspberries, blackberries and blueberries. These are all delicious and packed with nutrients and fit in a low carb lifestyle. While this recipe doesn’t use fresh strawberries, the berry flavor shines through and is surrouinded by a almond flour shortbread crust to make for a delightful little bite.
PrintStrawberry Jam Bars
A strawberry jam filled bar sprinkled with sugar free confectioners sugar. A nice treat any time of the year.
Ingredients
Scale
- 2 1/2 cups almond flour
- 2 tablespoons coconut flour
- 1/2 cup erythritol sweetener (such as Swerve)
- 1/2 teaspoon salt
- 1 teaspoon baking powder
- 3/4 cup melted butter (1 1/2 sticks)
- 1/2 teaspoon vanilla extract
- 3/4 cup sugar-free confectioners sugar
- 1 12-oz jar of strawberry jam (I like this brand as it does not have artificial sweetener)
Instructions
- Preheat oven to 350F. Line an 8X8 pan with parchment that overhangs the sides for easy removal.
- In a large bowl combine almond flour, coconut flour, salt, sweetener and baking powder.
- Add butter and vanilla extract and mix together to form a dough
- Press a little over half the dough in the bottom of the pan.
- Bake for around 10 – 12 minutes. Remove from oven and cool for at least 10 minutes
- Spread strawberry jam over the cooled crust.
- Sprinkle the remaining crust on top of the jam and lightly press to spread over the jam layer with your fingers.
- Bake for 25 – 30 minutes until it is golden brown.
- Remove from oven allow to cool completely (around 30 minutes).
- Refrigerate at least one hour to allow the jam to firm up.
- When ready to serve, sprinkle with confectioners sugar, remove from pan and cut into 16 bars.
Notes
The links provided in the recipe go to my favorite brands. Enjoy!