Tony had a request this week. He wanted a fruit dessert. Something closer to a fruit pie. He didn’t have a preference so of course I chose raspberries. Pie is a bit finicky. I only make true pie once per year for Thanksgiving. My brother would keel over if pumpkin pie wasn’t on the menu. When I want pie without the pain, I make pie bars. Streusel pie are one of my favorites because you don’t have to make a top crust.

This week’s recipe is for Raspberry Streusel Bars from Sally’s Baking Addictions. I chose this recipe because it was easy. It also lends itself to making these low carb. You may think using fruit would not make these low carb, but there is far less sugar in fruit than in other items. As long as you don’t add a bunch of sugar back in, it stays low carb.

Here are the original stats:

Here’s what I changed:

• I swapped out the sugar for their sweetener equivalent.
• I replaced the all purpose flour with coconut and almond flours to reduce the carbs.
• I replaced the raspberry preserves with a low sugar variety to reduce the carbs.

Here are the final stats:

Here is the final recipe:

Low Carb Raspberry Streusel Bars

Makes 12 bars

Ingredients

Crust

• 1/2 cup unsalted butter, melted
• 1/4 cup granulated sweetener
• 1 teaspoon pure vanilla extract
• 1/4 teaspoon salt
• 3/4 cup almond flour
• 1/4 cup coconut flour

Filling

• 3/4 cup sugar free raspberry preserves
• 12–16 fresh raspberries

Streusel

• 1/2 cup old-fashioned whole rolled oats
• 1/3 cup brown sugar substitute
• 1/4 teaspoon ground cinnamon
• 1/4 cup almond flour
• 1/4 cup unsalted butter, cold and cubed

1. Preheat the oven to 300°F (149°C). Line the bottom and sides of an 8-inch square baking pan with parchment paper, leaving enough overhang on all sides. Set aside.
2. Make the crust: Stir the melted butter, granulated sweetener, vanilla, and salt together in a medium bowl. Add the flours and stir until everything is combined. Press the mixture evenly into the prepared baking pan. Bake for 15 minutes.
3. Remove the crust from the oven, and turn the oven up to 350°F (177°C).
4. Spread preserves over warm crust. Dot the preserves with raspberries on top.
5. Make the streusel: Whisk the oats, brown sugar substitute, cinnamon, and almond flour together in a medium bowl. Cut in the chilled butter with a pastry blender or two forks (or even with your hands) until the mixture resembles coarse crumbs. Sprinkle the filling with streusel and bake for 30–35 minutes or until the streusel is golden brown. The raspberry filling should be bubbling on the edges.
6. Remove from the oven and allow to cool for at least 20 minutes at room temperature, then chill in the refrigerator for at least 2 hours (or overnight). Lift the foil or parchment out of the pan using the overhang on the sides and cut into bars.