As an Amazon Associate I earn from qualifying purchases. This post may contain affiliate links, view our disclosure policy for details.
Last updated on April 23rd, 2018 at 06:26 am
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
Ingredients
- 140 g mixed berries (frozen or fresh)
Wet Ingredients
- 5 eggs
- 1 tbsp apple cider vinegar
- 1 tbsp lemon juice
- 1 tsp vanilla
- 75 ml unsweetened almond milk
- 1/4 tsp stevia powder
- 4 tbsp unsalted butter (melted (or refined coconut oil))
Dry Ingredients
- 175g (1.5 cups) blanched almond flour
- 55g (6 tbsp) coconut flour
- 1 tsp stevia powder
- 1 tbsp psyllium husk powder
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
Instructions
- 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.
Notes
Rectangular Baking Dish 9x13"
Nutritional information is provided through calculations made on fatsecret.com. They are approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on mypcoskitchen.com. Sugar alcohols are included in the fiber count. Net carbs are the total carbs minus fiber (which include sugar alcohols).
All text, pictures & videos are copyright protected © by Mira Richard-Fioramore for My PCOS Kitchen.
Shares are very much appreciated, just make sure to share a link and not a screenshot.
Copy/pasting full recipe text to websites and social media is prohibited. Excerpts, single photos, and links may be used, provided that full and clear credit is given to www.mypcoskitchen.com with appropriate link back to the original content.
Hélène Nicole says
Délicieux Mira!!! omg!
Shelli Burgio says
I’m substituting Truvia for the Stevia powder. How much Truvia should I use?
Mira says
Truvia isn’t the same as stevia extract powder as you need much more than a tsp, probably like 3/4cup or more. So you would need to change the entire recipe and add more liquids or eggs.
[email protected] says
Hi Is there any substitute for the psyllium and stevia
Mira says
You could maybe use monk fruit powder for the stevia, but nothing for the psyllium. These are psyllium bars so the batter holds together thanks to the psyllium.