Ingredients:

  • 2 cups (225 g) Blanched Almond Flour (Fine)
  • ½ cup (60 g) Sifted Coconut Flour
  • 1 cup (200 g) Granular Keto Sweetener (Erythritol/Monk Fruit Blend)
  • 1 teaspoon Ground Cinnamon
  • ½ teaspoon Fine Sea Salt
  • 1 cup (226 g) Unsalted Butter, chilled and cubed
  • 1 Large Egg, lightly beaten
  • 1 teaspoon Vanilla Extract
  • 2 cups (350 g) Fresh Peaches, peeled, pitted, and diced (1 cm cubes)
  • ¼ cup (50 g) Granular Keto Sweetener (for filling)
  • 1 tablespoon Fresh Lemon Juice
  • ¼ teaspoon Ground Nutmeg
  • ½ teaspoon Xanthan Gum or Glucomannan Powder

Instructions:

  1. Preheat oven to 350°F (175°C). Line the 9x13 inch baking pan with parchment paper, ensuring generous overhang on the long sides.
  2. In a large bowl, whisk together the almond flour, coconut flour, 1 cup of sweetener, cinnamon, and salt for the crumb.
  3. Cut the cold, cubed butter into the flour mixture using a pastry cutter or food processor until it resembles coarse crumbs.
  4. Stir in the lightly beaten egg and vanilla extract until the dough just starts to come together. Divide the mixture: reserve 1 cup (about one-third) for the topping crumble.
  5. Press the remaining dough evenly into the bottom of the prepared pan to form the base. Place the pan and the reserved topping mixture in the refrigerator to chill for 30 minutes.
  6. Remove the chilled base and par-bake in the oven for 12–15 minutes until the edges are lightly golden and set.
  7. While the base bakes, gently mix the diced peaches, ¼ cup sweetener, lemon juice, and nutmeg. Sprinkle the xanthan gum over the top and stir vigorously for 30 seconds until the mixture begins to thicken.
  8. Remove the par-baked crust from the oven. Carefully and evenly spread the peach filling over the warm crust.
  9. Take the reserved chilled crumble mixture and scatter it evenly over the peach filling, pressing lightly to adhere.
  10. Return the pan to the oven and bake for an additional 25–30 minutes, until the topping is golden brown and the filling is bubbling.
  11. Remove from the oven and let the bars cool completely to room temperature (approximately 2 hours) on a wire rack. This cooling step is critical for clean slicing.
  12. Use the parchment paper overhang to lift the entire slab out of the pan. Slice into 16 even squares and serve.