APPLE STREUSEL BARS WITH CARAMEL SAUCE








APPLE STREUSEL BARS WITH CARAMEL SAUCE

These delicious bars that taste high-carb are made with a shortbread crust, real apple filling (only 2) perfectly flavored with cinnamon and nutmeg (optional) and topped with a fabulous crumb topping.  If that isn't enough the bars are drizzled with a sweet Caramel sauce.  If you wanted to be over-the-top decadent, you could top the bars with vanilla ice cream and then the caramel sauce over it all.


If there is any dessert that rivals chocolate, apple desserts are it, in my opinion.  Just because I prefer to eat lower carb, it does not mean that I need to give up apple desserts.  You don't even need to use zucchini or chayote squash if you are a moderate low-carber.  Yes, these large squares - only 9 per the square glass dish - come in at 9 grams of carbs.  That is fine for moderate low-carbers, but if you are a keto dieter or a more strict low-carber, you may want to look at these desserts:  Low-Carb Apple Crumble, and Spicy "Apples" with Sweet Almonds.


To test for doneness, use a sharp knife and insert it in the apples in a few places.  The knife should slide through the apple layers very easily.  You are going to love the flavor of this apple dessert.  It will totally taste like a regular high-carb dessert that you can happily share with non low-carbers!  The crumble is one of my favorite parts of this dessert.  You won't miss the oats in it.  The right term would be Streusel Topping for this particular crumble.  I use a regular 8 or 9-inch square glass baking pan.


If you want to skip the Caramel Sauce, these bars are great with vanilla ice cream or my Crème Fraiche

Since I used salted butter for the Caramel Sauce, it tastes a bit like salted Caramel, but not overly salty.  It is still pretty sweet. If you would prefer it to taste sweet without any salty tones, then use unsalted butter.


Gala, Pink Lady or Granny Smith apples (tart) are great in this dessert.

 









INGREDIENTS:

Shortbread Crust:

11/4 cups Gluten-Free Bake Mix 2, OR (300 mL)

  Keto Bake Mix, OR almond flour

6 tbsp butter, melted (90 ml)

Liquid sweetener to equal 1/4 cup sugar (60 mL)

1 tsp vanilla extract (5 mL)

Filling:

2 large apples, OR 3 small apples

  Peeled, cored and thinly sliced

1/4 cup sweetener such as allulose blend (60 mL)

1 tsp cornstarch, OR arrowroot powder (5 mL)

1/2 tsp cinnamon (2 mL)

1/4 tsp nutmeg, optional (1 mL)

Topping:

3/4 cup Gluten-Free Bake Mix 2, OR (175 mL)

  Keto Bake Mix, OR almond flour, PLUS 1 tbsp oat fiber 

1/3 cup bulk sweetener of choice (75 mL)

1/4 tsp cinnamon (1 mL)

1/4 cup cold butter, cut into cubes (60 mL)

Caramel Sauce:

6 tbsp butter (90 mL)

1/4 cup allulose (60 mL)

1/2 cup whipping cream (125 mL)

1/4 tsp cornstarch (1 mL)


INSTRUCTIONS: 

Preheat the oven to 300°F (150°C). 

 

Shortbread Crust:  In small bowl, place Gluten-Free Bake Mix 2, OR Keto Bake Mix, OR almond flour.  In small bowl, combine melted butter, liquid sweetener and vanilla extract.  Stir into the dry ingredients.  Press mixture evenly into 8-inch (20 cm) baking dish.  Bake 15 minutes.

 

Filling:  In medium bowl, place sliced apples.  In small bowl, combine sweetener, cornstarch, OR arrowroot powder, cinnamon and nutmeg (if using).  Add to apples and toss gently to combine well.  Place on top of cooled crust.

 

Topping: In medium bowl, combine Gluten-Free Bake Mix 2, OR Keto Bake Mix, OR almond flour PLUS oat fiber combination, bulk sweetener and cinnamon.  Add cubed butter and rub into the dry ingredients with your fingers (or use a pastry cutter) until the mixture resembles coarse crumbs.  Sprinkle over top of the apples.

 

Increase oven temperature to 350°F (180°C) after baking the crust.  Bake 30 to 35 minutes or until apples tested with the point of a pairing knife are soft and the streusel is lightly browned.

 

When cool, place in fridge.  When it is time to serve, drizzle the Apple Streusel Bars with caramel.  If you made the caramel earlier and it has solidified a bit in the fridge, just nuke it briefly, stir and you’re good to go.

 

Caramel Sauce:  In pot on stove, cook butter and allulose together 2 to 3 minutes until browned.  Remove from heat.  Stir cornstarch into a couple of tablespoons of the cream.  Add that and the remaining cream to the sweet, caramelized butter mixture.  Return to low heat for a minute or two.  Don’t boil the sauce.


Yield:  9 large bars

1 serving

354.2 calories

4.6 g protein

32.8 g fat

0.6 g fiber

9.0 g net carbs 


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