Keto berry squares
These mixed berry squares, a.k.a dessert slices, from Kim Caruk make an easy and tasty treat when fresh berries aren't in season. Use whatever frozen berries you wish or a mixture of them all.
- 2 cups (8 oz.) 475 ml (230 g) almond flour
- 1 cup (3 oz.) 240 ml (85 g) unsweetened finely shredded coconut
- 3 tbsp 3 tbsp erythritol
- 1½ tsp 1½ tsp vanilla extract
- 6 oz. 170 g butter, melted
- 9 oz. (1¾ cups) 260 g (450 ml) frozen raspberries or frozen blackberries
- 1⁄3 cup 80 ml water
- 1½ tbsp 1½ tbsp chia seeds
- 1 tbsp 1 tbsp erythritol
- 1 tbsp 1 tbsp lemon juice
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Making low carb simple
- Preheat oven to 350°F (175°C). Line an 8" x 8" (20 cm x 20 cm) square cake pan with parchment paper.
- Mix crust ingredients in a medium mixing bowl, until well combined.
- Spread 2/3 of the crust mixture evenly over the base of the prepared cake pan. Press it down with a spatula. Bake for 7 minutes or until just lightly golden on top. Remove from the oven and allow to cool in the pan.
- Place all filling ingredients in a small saucepan and bring to a boil. Using a wooden spoon, stir and mash the berries until the sauce starts to thicken. Adjust sweetness to taste, remove from heat.
- Pour the filling evenly over the crust base and cover with the rest of the crust mixture in small blobs. Return to the oven and cook for a further 8 minutes or until golden.
- Remove from the oven and allow to cool completely in the tin. Chill in the fridge for 2 hours before cutting into squares.
As this recipe already has almond flour and is calling for the larger coconut flakes, adding more almond flour may not work very well. If you'd like a berry swirl type recipe, this may be a good option without coconut flour.
Great! Thanks for sharing!
Yes, these can be kept in the fridge or the freezer.