Whip up these keto-friendly crumb bars packed with coconut cream, apricot filling, and a crunchy crumble on top!
These no-bake bars are the perfect low-carb treat to enjoy any time of the day. Made dairy-free and grain-free, they pair great alongside a cup of coffee. Best part is, they’re a cinch to make and require minimal prep work.
Use the Crust to Double Up as the Crumb Topping
The first layer of this recipe consists of an egg-free crust made with blanched almond flour, monk fruit sweetener, coconut oil, and rich vanilla. We use this same mixture to make the crumble layer on top, making for easy prep. As a bonus, you can also use this crust recipe for other Paleo treats like pies and tarts.
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When spreading the first layer of crust into the pan, make sure to generously pierce the dough on top using a fork. This allows air to circulate throughout the baking process and prevents the crust from bubbling up in the center.
Monk fruit sweetener makes the perfect alternative to refined sugars and won’t leave a bitter aftertaste the same way Stevia or other artificial sweeteners tend to do.
Packaged Apricots vs Fresh Ones: Both are Big Winners Here
Packaged apricots make prep work a breeze for the filling and are the best way to enjoy this seasonal fruit all year long. It’s a simple way to ensure the fruit is soft enough to mash, without having to spend extra time cooking them to the right consistency. To keep things Paleo-friendly, you’ll want to shop for apricots packaged in water to avoid added sugars.
If you do decide to use fresh apricots, make sure to cook the mixture for an additional five minutes to soften them up. This will make the mashing process easier to combine with the monk fruit sweetener and grass-fed gelatin. The gelatin will also help firm the apricot filling to keep the bars stable and dense (without crumbling apart).
Kick Up Guilt-Free Indulgence with Creamy Coconut
Coconut butter and coconut cream melt together to form a thick creamy glaze that coats the top layer of these bars. Along with helping the crumble stick on top, it creates a taste similar to whipped cream without the need for dairy.
Once all the layers are added, the bars are set inside the fridge to chill. This makes them easier to slice, creating nine snack-sized bars you can easily dig into with a fork! If you need to store any leftovers, simply refrigerate them in an airtight container for up to one week.
Keto Almond Flour Apricot Crumb Bars
23 mins
Keto Almond Flour Apricot Crumb Bars
Jennafer Ashley- 9-inch square baking pan
- Medium baking sheet
- Parchment paper
- Small saucepan
- Medium mixing bowl
- Double boiler
For the Crust:
- 2 ½ cups blanched almond flour
- 2 T monk fruit sweetener
- 1/2 cup melted coconut oil
- 1/4 cup warm water
- 1 t vanilla extract
- 1/4 t sea salt
For the Apricot Filling:
- 2 cups canned apricots, packed in water and drained
- 2 T lemon juice
- 2 T monk fruit sweetener
- 1 T grass-fed gelatin
For the Coconut Cream Layer:
- 1 cup unsweetened coconut cream
- 2/3 cup coconut butter
- Preheat the oven to 350ºF.
- To Make the Crust and Crumb Topping: Line a square baking pan and a medium baking sheet with parchment paper, slightly overlapping the sides.
- In a medium mixing bowl, stir together the crust ingredients to create a moist dough.
- Crumble and spread 1/2 a cup of dough onto the medium baking sheet. Press the remaining mixture into the bottom of the square baking pan in one single layer.
- Use a fork to generously poke holes over the pressed dough and transfer both the crust and crumble topping into the oven to bake for 15 minutes.
- To Make the Apricot Filling: In the meantime, heat the apricots and lemon juice in a small saucepan over medium heat for 5 minutes. When it begins to bubble, use a fork to mash the apricots until smooth.
- Turn the heat off and stir in the monk fruit sweetener, then gradually stir in the gelatin. Mix until fully combined and set aside.
- Remove the crust and crumble from the oven and let them cool for 5 minutes.
- Pour the apricot filling on top of the crust and spread evenly with a spatula. Transfer the filling and the crust into the fridge and allow them to chill for 30 minutes.
- To Make the Coconut Cream Layer: Heat a double boiler over medium heat for about 5 minutes. When boiling, add the coconut cream and coconut butter. Simmer for about 8 minutes, then turn the heat off and let it cool at room temperature for 5 minutes.
- Remove the chilled mixture from the fridge and spread the coconut cream layer on top of the apricot layer.
- Sprinkle the crumble topping on top and transfer it back to the fridge to set for 1 hour.
- When finished, gently lift the chilled contents out of the pan using the parchment paper and slice into 9 bars. Serve immediately or refrigerate leftovers in an airtight container for up to one week.
Looking for Paleo ingredients? Here are a few we’d recommend:
Almond flour (Hodgson Mill)
Monk fruit powder (Julian Bakery)
Cold pressed coconut oil (Viva Naturals)
Vanilla extract (Frontier)
Sea salt (REDMOND)
Unflavored gelatin (Great Lakes)
Coconut cream (Native Forest)
Coconut butter (Artisana)
(You’ll Also Love: Almond Butter and Jelly Dessert Bars)
Looking for more keto-friendly sweets and desserts that won’t throw you out of ketosis? You’ll find cookies, cakes, ice creams, candies, brownies, and more in our Keto Sweets book, all made with low-carb, nutritious ingredients, like healthy fats and keto-friendly sweeteners. There are over 80 desserts to choose from, meaning you’ll never get bored. Order your copy here.
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