Ingredients
INGREDIENTS:
½ cup (113 g) unsalted butter, room temperature
1 cup (200 g) granulated erythritol (sugar substitute)
2 large eggs, room temperature
1 teaspoon vanilla extract
2 ½ cups + 2 tbsp (300 g) almond flour
½ teaspoon fine sea salt
½ teaspoon baking soda
⅔ cup (160 g) sugar-free strawberry preserves
FOR THE GLAZE: 1 cup (100 g) powdered erythritol
1 ½-2 tbsp unsweetened almond milk ½ teaspoon vanilla extract
Sugar-free rainbow sprinkles, for decorating
Instructions
1. Preheat oven to 375°F (190°C) and line an 8×8 pan with parchment.
2. Cream butter and erythritol until fluffy, then mix in eggs and vanilla.
3. Combine almond flour, salt, and baking soda; chill dough for 20 minutes.
4. Press half the dough into the pan, freeze, then layer with preserves.
5. Top with remaining dough, bake for 25-28 minutes until golden.
6. Cool, glaze, and decorate with sprinkles; let set before cutting.
PREP TIME & NUTRITION:
Prep Time: 2 hours, Cook Time: 25 minutes, Total Time: 2 hours 25 minutes, Servings: 15, Calories: 150, Net Carbs: 3g, Fats: 12g, Protein: 4g