Start the day off right with a nutritious and delicious keto breakfast bar, or prep these bars for an easy afternoon snack. And when we say easy, we mean so, so easy!
These bars have a wonderful chewy texture from lupin flour, a slight crunch from toasted almonds, a light tartness from all-natural raspberries, and are sweet, but not too sweet.
They come together quickly and can be frozen after baking, making them easy to grab and go. Try with different types of berries or a combination for a mixed berry option.
Ingredients
¾ Cup Modern Mountain Lupin Flour
¾ Cup almond flour
¼ Cup unsweetened dessicated coconut
½ Cup Modern Mountain Allulose
1 ½ Cup all-natural raspberries (preferably fresh, but frozen works OK too!)
¼ Cup sliced almonds
¼ Cup water
1 Egg
4 TBSP coconut oil (or butter), melted
1 ½ TSP baking powder
1 ¼ TSP salt
½ TSP ground ginger
1 TSP cinnamon
Directions
Preheat the oven to 350° F and line a square 8"x8" baking dish with parchment paper. Brush with melted coconut oil or butter.
In a medium bowl combine the lupin and almond flours, coconut, cinnamon, ginger, salt and baking powder and whisk to combine.
Whisk the melted coconut oil and monk fruit sweetener together and then whisk in the egg followed by the water. Stir wet ingredients into dry ingredients with a spatula. Transfer to the baking dish and spread into an even layer.
Place the raspberries evenly across the dough and gently press down then sprinkle the sliced almonds over the top.
Bake for ~30 minutes until the edges have started to brown and the center has puffed. A toothpick inserted into the center should be clean when removed.
TIP: We recommend checking with a toothpick test at 20 minutes just to be safe!
