Strawberry Cream Cheese Crumble Bars
Ingredients
Shortbread Crust
-
2
cups
almond flour
-
1
cup
Bob's Red Mill Shredded Coconut, ground
-
⅓
cup
whey protein powder
-
⅓
cup
low carb brown sugar
-
½
teaspoon
salt
-
1 ¼
teaspoons
ground ginger
-
4
oz
butter, melted
Cream Cheese Filling
-
8
oz
cream cheese, softened
-
1
large
egg
-
¼
cup
low carb powdered sugar
Crumble Topping
-
1
cup
reserved shortbread crust mixture
-
8
oz
strawberries, small dice
-
⅓
cup
sliced almonds
-
to taste
low carb brown sugar, optional
Instructions
- Preheat the oven to 350°F and prepare a 9x9 inch metal pan with baking spray and parchment paper.
- Powder the coconut in a coffee grinder and dice the strawberries.
- Mix all dry ingredients for the shortbread crust in a bowl, then add melted butter and combine.
- Remove 1 cup of the mixture for the crumble topping.
- Beat cream cheese, egg, and powdered sugar until smooth.
- Press the remaining crust mixture into the prepared pan, then spread the cream cheese mixture over it.
- Distribute the diced strawberries on top and sprinkle half of the reserved crust mixture and half of the almonds.
- Repeat the layering with the remaining crumble and almonds, adding extra sweetener if desired.
- Bake for 30-40 minutes until golden brown, then let cool before cutting into squares.
Nutrition Facts (estimated)
Servings
16
Calories
284
Total fat
19g
Total carbohydrates
7g
Total protein
9g
Sodium
mg
Cholesterol
mg
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