Raspberry Almond Shortbread Bars 4
Raspberry Almond Shortbread Bars 4

Raspberry Almond Shortbread Bars

Recipes   Breakfast     Gluten Free     Keto     Sweets    



  • 2 ½ cups almond flour
  • ⅔ cup Swerve Confectioners
  • 1 tsp almond extract
  • ½ tsp salt
  • ½ cup butter, chilled and cut into small pieces


  • 2 tbsp sliced almonds
  • 1 tsp Swerve Confectioners (optional)


  1. Preheat the oven to 325F and lightly grease a 9x9 inch baking pan.
  2. In a food processor, combine the almond flour, sweetener, almond extract and salt. Pulse a few times to combine.
  3. Scatter the butter over top and pulse until the mixture resembles coarse crumbs. Transfer ⅔ of the mixture to the prepared pan and press firmly and evenly into the bottom. Use a flat bottomed glass to help you press it in and smooth it out.
  4. Bake 15 minutes. Remove and let cool while preparing the filling.
  5. In a medium saucepan over medium heat, combine the raspberries and water. Bring to a simmer, reduce the heat, and cook until the berries are very soft, about 5 minutes. Stir in the sweetener.
  6. Sprinkle the surface with xanthan gum and whisk vigorously to combine. Let cool 10 minutes, then spread over the cooled crust.
  7. Bring the oven back up to 325F. Sprinkle the remaining crust mixture over the raspberries, then top with the sliced almonds. Bake another 20 to 25 minutes, until the topping is golden brown.
  8. Remove and let cool completely before cutting into bars. Dust with the additional Swerve Confectioners, if desired.
Nutrition Facts

Serving Size 1

Servings 16

Calories 150
Total Fat 14g
Total Saturated Fat 4g
Cholesterol 15mg
Sodium 60mg
Total Carbs 12g
Dietary Fiber 3g
Sugars 1g
Swerve 8g
Protein 3g
Net Carbs: 1g
Raspberry Almond Shortbread Bars 3