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:
These delicious bar cookies are baked, then sliced and topped with delicious icing and almonds. Your holiday guests won't believe they're low carb!
- 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.
Please note that the nutrition data below is a ballpark figure. Exact data is not possible. Data includes carbs from sugar alcohols (sweeteners)