Low Carb Keto Raspberry Streusel Bars

3.75 from 4 votes

Prep Time 15

Cook Time 30

Total Time 45

Servings servings

Calories 196kcal

Author Brenda Bennett | Sugar-Free Mom

Preheat the oven to 350 degrees F. spray bottom of 8-inch square pan with avocado oil cooking spray or use parchment paper if you prefer.
Place all the shortbread ingredients into a food processor and blend until dough forms. Reserve 1 cup of remaining dough for topping.
Spread remaining batter into baking dish in an even layer.
Bake 10 minutes then allow to cool.
Prepare raspberry filling by placing all ingredients into a medium saucepan over medium heat and bring to a boil.
Simmer 10 minutes until thickened.
Pour evenly over crust.
Place reserved shortbread batter in a large bowl with topping ingredients and mix until combined.
Sprinkle over the filling and bake for 20 minutes until golden brown.
Cool 30 minutes to room temperature then refrigerate for 2-3 hours or overnight.
To make optional drizzle topping to serve, simply mix the sweetener and the milk together in a mixing bowl until smooth an drizzle over slices to serve.
Store leftover pieces in an airtight container in the fridge for up to 3 days or freeze for up to 3 months.

Net Carbs: 3g

This recipe was first published in November 2016.