Sugar-Free Chocolate Raspberry Crumb Bars
These layered crumb bars feature a fudgy cocoa base, creamy vanilla center, fresh raspberry jam, buttery crumble, and a rich chocolate drizzle—totally sugar-free and totally delicious.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 2 hours 50 minutes (including chilling)
- Yield: 9 bars
- Category: Dessert
- Method: Baked
- Cuisine: American
- Diet: Gluten Free
Ingredients
Chocolate Base
6 tbsp unsalted butter, melted
1/2 cup unsweetened cocoa powder
1/2 cup allulose (granulated)
2 large eggs, room temperature
1 tsp vanilla extract
3/4 cup almond flour
1/4 tsp fine salt
Cream Layer
8 oz cream cheese, softened
1/3 cup allulose (powdered or finely ground)
1 large egg
2 tbsp heavy whipping cream
1 tsp vanilla extract
Pinch of fine salt
Raspberry Jam Layer
2 cups raspberries (fresh or frozen)
1/3 cup allulose (granulated)
1 tbsp lemon juice
1/2 tsp xanthan gum
Crumb Topping
3/4 cup almond flour
2 tbsp coconut flour
1/4 cup allulose (granulated)
4 tbsp unsalted butter, melted
1/2 tsp vanilla extract
1/4 tsp fine salt
Chocolate Drizzle
1 oz unsweetened chocolate, chopped
1 tbsp unsalted butter
1 tbsp allulose (powdered or finely ground)
Instructions
1. Prep
Preheat oven to 350°F. Line an 8×8-inch baking pan with parchment paper, leaving overhang.
2. Make the Chocolate Base
Whisk butter, cocoa powder, and allulose.
Whisk in eggs and vanilla. Stir in almond flour and salt until thick.
Press evenly into pan. Par-bake for 12 minutes.
3. Make the Raspberry Jam Layer
In a saucepan, cook raspberries, allulose, and lemon juice until bubbling (~8–10 min at 210°F).
Lower heat, whisk in xanthan gum, and cook to 200°F for 1 min.
Cool for 10 minutes to thicken.
4. Make the Cream Layer
Beat cream cheese until smooth. Add allulose, egg, cream, vanilla, and salt; beat until silky.
5. Assemble Layers
Spread cream layer over warm crust.
Gently spread jam on top.
6. Make the Crumb Topping
Mix almond flour, coconut flour, allulose, and salt.
Stir in butter and vanilla until clumpy.
Sprinkle over jam layer.
7. Final Bake
Bake at 350°F for 22–26 minutes, until edges are set and center slightly jiggles.
Cool 1 hour at room temp, then chill for 2 hours.
8. Add Chocolate Drizzle
Melt chocolate and butter to 120°F. Stir smooth, whisk in allulose.
Drizzle over chilled bars. Chill 15 minutes more.
9. Slice & Serve
Lift bars out and slice into 9 squares with a hot, dry knife.
Notes
Use a hot knife for clean layers.
Let jam cool 10 min before layering — xanthan gum thickens as it rests.
For chunkier crumble, stir until clumps form without overmixing.
