Low Carb Raspberry Linzer Cookie Bars - Gluten Free
Try this Low carb raspberry Linzer cookie bars - gluten free recipe, or contribute your own.
Try this Low carb raspberry Linzer cookie bars - gluten free recipe, or contribute your own.
- Carbohydrate 0.0197953125013689 g
- Cholesterol 11.4386718799054 mg
- Fat 4.31538422060058 g
- Fiber 0 g
- Protein 0.0453014062693933 g
- Saturated Fat 2.732951251172 g
- Serving Size 1 1 2x2 bar (5g)
- Sodium 30.6568125131418 mg
- Sugar 0.0197953125013689 g
- Trans Fat 0.302134593879547 g
- Calories 39 calories
Step-by-step
- Combine the melted butter, almond flour, sweetener, and vanilla extract in a medium bowl and stir well until a stiff dough forms.
- Line an 8 x 8 baking pan with parchment paper and press â…” of the crust dough into the bottom.
- In a small bowl combine the jelly, xanthan gum, and almond extract and stir well.
- Spread the jelly mixture evenly over the crust.
- Crumble the remaining crust mixture over the top of the jelly layer.
- Bake in a preheated oven at 350°F for 30 minutes or until golden brown and firm.
- Remove from the oven and cool completely before cutting into 2 inch squares.
Why does the dough refuse to bind together?
Almond flour lacks gluten, meaning it has zero natural elasticity to hold structural shapes under pressure. Without a binding agent, the mixture crumbles completely when pressed into an eight-by-eight-inch baking pan. Adding xanthan gum bridges this structural gap by mimicking gluten's elasticity, though measuring it precisely prevents a gummy texture. Stirring melted butter thoroughly into the almond flour creates a paste that mimics traditional shortbread dough.
How do you prevent a soggy fruit layer?
Sugar-free preserves contain higher moisture levels than traditional jams, threatening to turn the crust into mush. Whisking a quarter teaspoon of xanthan gum directly into the preserves thickens the fruit puree and prevents boiling over during the bake. Spreading this mixture evenly leaves a small border around the edges to prevent burning against the parchment paper.
What is the secret to clean slices?
Cutting warm almond flour bars results in structural collapse because fats remain melted and soft. Baking at 350 degrees Fahrenheit for thirty minutes achieves a deep golden brown perimeter, but cooling completely on a wire rack allows the butter and starches to solidify properly before slicing into two-inch squares.
