Occasionally, I like to ask on Facebook what people’s favorite recipes are this time of year. As a blogger, it helps me keep a finger on the kinds of recipes people enjoy most. And selfishly, it helps me enjoy everyone’s favorites as well when I try them out in my own kitchen.
This particular recipe is from Tara’s Multicultural Table. A reader told me they were one of her favorites. However, these were also a huge experiment in the kitchen. It’s not always easy to substitute wheat flour for a non-grain flour. You end up losing the gluten that holds everything together, which can become a really big mess.
But I futzed around with this until I got it and it actually turned out super delicious!! These are really more of a cake than a bar, but they are fun to slice up like bars for serving. Plus, smaller servings keep portions in check.
I think I’m kinda getting the hang of this low carb baking thing!! If nothing else, I always live a life of adventure in my kitchen…
Note: I’ve included amazon links in the recipes so that finding the ingredients is much easier. They are affiliate links, which means I make a small commission if you purchase through those links. It costs you nothing extra.
YOU MIGHT ALSO ENJOY THESE LOW CARB RECIPES:
LOW CARB ORANGE ALMOND CAKE BARS RECIPE:
Low Carb Orange Almond Cake Bars Recipe
- 1/2 cup unsalted butter (softened - I used a non-dairy butter)
- 3/4 cup xylitol
- 1 tsp. pure liquid stevia
- 1 1/4 cup find-ground almond flour
- 1/2 cup coconut flour
- 4 large eggs
- 2 tsp. baking powder
- 1/2 tsp. orange extract
- 1/2 tsp. almond extract
- 1/8 tsp. salt
- 1/4 cup powdered xylitol I just powdered my own in a spice grinder)
- 1/4 tsp. almond extract
- 1 tsp. orange extract
- 1 tbsp. milk (I used unsweetened almond milk)
- 1/4 cup sliced almonds
- Preheat oven to 325 F.
- Using a quarter-size cookie sheet, place parchment in it without greasing the pan and set aside.
- In a mixer, whip the butter until fluffy, then pour in the sweetener.
- Add half the flour. Once that is incorporated into the butter, continue adding in all other ingredients.
- When the batter is finished, it will have the consistency of whipped cream cheese or whipped butter. Thick, but soft.
- Scrap the dough out onto your cookie sheet and use a recessed spatula to spread the dough out evenly over the cookie sheet to about a 1/2 inch thickness.
- Bake for 20 minutes.
- While that bakes, prepare the topping. (I used chopped almonds because I didn't have any sliced.)
- In a small bowl, whisk together the powdered sweetener, extracts and about 2 tbsp. of whatever milk you'd like to use (I used unsweetened almond milk).
- When the bars are done baking, transfer the bar dough to a cutting board and allow to cool completely. Place in the freezer for at least 2 hours.
- Mix together the topping ingredients except for the almonds. Allow it to sit for a about 5-10 minutes to allow the sweetener to fully dissolve in the almond milk.
- With a spoon, drizzle the icing over the bars and finally, top with almonds.
- Slice the dough in thin strips.
- Serve with low carb hot chocolate! Yum!
- Store in freezer until ready to serve. These are on the softer side, much like cake. Best eaten with a fork.