Chocolate Fudge Crumb Bar

Ellen has been saving funny quotes on pinterest and one of her new favorites is “Sugar Free Chocolate – my pancreas is dead not my taste buds.”  But there are times when you want a nice rich dessert and that is possible with low carb.  Now low carb, does not always mean low fat – after all there has to be something in these desserts that makes them taste so good.  So, they are still a treat – but so nice to have a variety of treats.   We found this little gem on All Day I Dream About Food.  They were not my favorite – but I am not a big coconut fan.  Everyone else in the house loved them though – so they are a keeper.

Chocolate-Fudge-Crumb-Bars-2

Chocolate Fudge Crumb Bar

  • Servings: 20 - 24 bars
  • Print

Ingredients

Crust

  • 2 cups almond flour
  • 3/4 cup unsweetened coconut – shredded
  • 1/2 cup Swerve Sweetener – granual
  • 1/4 teaspoon salt
  • 1/2 cup butter, melted
  • 1 tsp vanilla extract

    Filling

  • 1 3/4 cup whipping cream
  • 2/3 cup Swerve Sweetener – powdered
  • 6 ounces unsweetened chocolate, finely chopped
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon xantham gum

Instructions

  • Preheat oven to 325 F and grease the bottom of a 9×13 baking pan.
  • In a large bowl, whisk together almond flour, coconut, swerve granular sweetener and salt.
  • Stir in butter and vanilla extract and toss until the mixture resembles coarse crumbs.
  • Press 2/3 of the mixture firmly into the bottom of the baking pan. Bake 8 minutes, until golden on the edges – then remove (note it will not be cooked completely yet)
  • In a large saucepan heat whipping cream and powdered sweetener over medium heat, stirring to combine.  Bring to barely a simmer and remove from the heat.  Add finely chopped chocolate and allow to melt for 5 minutes.
  • Whisk filling until smooth, then add the vanilla.  Sprinkle the surface with the xantham gum and whisk vigorously to combine.
  • Pour filling over the crust and spread to the edges.
  • Sprinkle the surface with the remaining 1/3 crumb mixture.  Bake 22 – 25 minutes, until topping is a golden brown.  Remove and let cool completely.

Nutritional Information – per serving (1 bar is 1/20 of the recipe) – 200 Calories, 7.25 grams Carbohydrates

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