Description
These Easy Keto Blackberry Pistachio Dessert Bars are a delightful low-carb treat, combining a buttery almond flour crust with juicy blackberries and crunchy pistachios. Perfect for anyone following a keto diet, they are sweetened with erythritol and baked to a golden perfection in just 45 minutes.
Ingredients
Scale
Crust and Filling
- 1 cup almond flour
- 1/2 cup butter, melted
- 1/4 cup erythritol sweetener
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup blackberries, fresh or frozen
- 1/2 cup pistachios, chopped
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C) and grease a baking pan to ensure the bars don’t stick after baking.
- Mix Dry and Wet Ingredients: In a mixing bowl, combine almond flour, melted butter, erythritol, vanilla extract, baking powder, and salt. Stir until the mixture is well combined and forms a uniform dough.
- Form the Crust: Press the dough evenly into the bottom of the prepared baking pan to form the base of the dessert bars.
- Add Blackberry Layer: Evenly spread the blackberries over the crust, making sure they are distributed across the entire surface.
- Top with Pistachios: Sprinkle the chopped pistachios evenly over the berries to add a crunchy texture and nutty flavor.
- Bake: Place the pan in the preheated oven and bake for 25-30 minutes, or until the bars turn golden brown around the edges.
- Cool and Serve: Remove from oven and allow the bars to cool completely before cutting them into 12 servings to ensure they hold together well.
Notes
- For best results, use fresh blackberries, but frozen can be used if fresh are unavailable.
- Melted butter helps hold the crust together more firmly than softened butter.
- Store the bars in an airtight container in the refrigerator for up to 5 days.
- You can substitute erythritol with other keto-friendly sweeteners like monk fruit if preferred.
- Make sure to grease the pan well or line it with parchment paper for easy removal.
