I think my new favourite flour to experiment with is officially psyllium husk powder. This thing is just absolutely amazing! I’ve been trying to recreate a version of my Raspberry Breakfast Bars to make it a lower carb version and not use a gluten-free flour blend, but it would always crumble apart so I decided to use some psyllium husk powder and add it to the batter and guess what? It fixed everything!!!
I just had to test this recipe twice as I had to perfect the flour and liquid ratio of these bars, but in the end, everything worked out perfectly!! I decided to add some mixed berries to the batter instead of frozen raspberries because that’s what I had on hand, but honestly you could use any berries you wanted.
You cannot however leave out the psyllium husk as they will fall apart right away! I used the NOW brand for psyllium husk so you shouldn’t have any problems using that one. Some other brands tend to dye the flour purple (it will still taste amazing), but just will be purple haha.
Keto Mixed Berry Cake Bars
- 140 g mixed berries frozen or fresh
Preheat the oven to 180C/350F.
Combine the wet ingredients in a large bowl and let sit for a couple of minutes.
Combine the dry ingredients in another large bowl.
Pour the wet ingredients into the dry ones and combine with a silicone spatula. Let sit for a minute just so that the psyllium husk powder and the coconut flour absorbs the liquid.
Add the berries to the batter and mix.
Place a piece of parchment paper over a 9x13" pan. Add the batter inside and spread evenly.
Bake for 35 minutes in your preheated oven. Check the middle of the cake with a toothpick, if it's still a bit gooey, bake another 5 minutes.
Good in the fridge for 5-6 days in a sealed container. You can also freeze them, and microwave or thaw them when you want to eat them.
Get the equipment used here:
Rectangular Baking Dish 9x13"