These mixed berry squares, a.k.a dessert slices, from Kim Caruk make an easy and tasty treat when fresh berries aren't in season. Use whatever frozen berries you wish or a mixture of them all.
December 9 2021 recipe by Kim Caruk, photo by Naomi Sherman, nutritional review by Franziska Spritzler, RD, CDE in Recipes, Dessert
These mixed berry squares, a.k.a dessert slices, from Kim Caruk make an easy and tasty treat when fresh berries aren't in season. Use whatever frozen berries you wish or a mixture of them all.
USMetric
16 servingservings
Ingredients
Crust
- 2 cups (8 oz.) 475 ml (230 g) almond flour
- 1 cup (3 oz.) 240 ml (85 g) unsweetened finely shredded coconut
- 3 tbsp 3 tbsp erythritol
- 1½ tsp 1½ tsp vanilla extract
- 6 oz. 170 g butter, melted
Berry filling
- 9 oz. (1¾ cups) 260 g (450 ml) frozen raspberries or frozen blackberries
- 1⁄3 cup 80 ml water
- 1½ tbsp 1½ tbsp chia seeds
- 1 tbsp 1 tbsp erythritol
- 1 tbsp 1 tbsp lemon juice
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Making low carb simple
Instructions
Instructions are for 16 servings. Please modify as needed.
Preheat oven to 350°F (175°C). Line an 8" x 8" (20 cm x 20 cm) square cake pan with parchment paper.
Mix crust ingredients in a medium mixing bowl, until well combined.
Spread 2/3 of the crust mixture evenly over the base of the prepared cake pan. Press it down with a spatula. Bake for 7 minutes or until just lightly golden on top. Remove from the oven and allow to cool in the pan.
Place all filling ingredients in a small saucepan and bring to a boil. Using a wooden spoon, stir and mash the berries until the sauce starts to thicken. Adjust sweetness to taste, remove from heat.
Pour the filling evenly over the crust base and cover with the rest of the crust mixture in small blobs. Return to the oven and cook for a further 8 minutes or until golden.
Remove from the oven and allow to cool completely in the tin. Chill in the fridge for 2 hours before cutting into squares.
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💬 Have you tried this recipe?
What did you think? Please share your thoughts in the comment section below!
7 comments
1
Angel
January 18 2022
Could you use something other than coconut? I’m nut allergic but can have almond flour
Reply: #2
2
Reply to comment #1 by Angel
Kristin Parker Team Diet Doctor
January 18 2022
Could you use something other than coconut? I’m nut allergic but can have almond flour
As this recipe already has almond flour and is calling for the larger coconut flakes, adding more almond flour may not work very well. If you'd like a berry swirl type recipe, this may be a good option without coconut flour.
https://www.dietdoctor.com/recipes/low-carb-raspberry-cheesecake-swir...3
Richard
February 13 2022
Absolutely delicious. It's been a weekly treat at home and the kids love it!
Reply: #4
4
Reply to comment #3 by Richard
Kerry Merritt Team Diet Doctor
February 14 2022
Absolutely delicious. It's been a weekly treat at home and the kids love it!
Great! Thanks for sharing!
5
mulhall.katrina
February 22 2022
Just made this love them... can these be frozen?? Or what is the storage instructions? Thankyou
Reply: #6
6
Reply to comment #5 by mulhall.katrina
Kristin Parker Team Diet Doctor
February 22 2022
Just made this love them... can these be frozen?? Or what is the storage instructions? Thankyou
Yes, these can be kept in the fridge or the freezer.
7
Amanda Ayre
October 5 2022
Yummy, but feel like they require more cooking time and maybe a little less butter. They went soft quite quickly. Will try this on my next attempt.
