A plate of apricot shortbread bars shown with a bag of vanilla bean cake mix.
A great spring dessert! A shortbread layer is topped with a chewy apricot jam, and then topped with a delicious crumble topping. These grain free bars are made with our Vanilla Bean Cake Mix and sweetened with our superfood monk fruit sweetener.
A white plate with apricot crumble bars shown arranged.

Low Carb and Grain Free Apricot Crumble Bars

These delicious layered apricot shortbread bars are a must to add to your baking list this spring!

We love desserts, but they need to be:

  • Made from wholesome ingredients — like fruit, almond flour, and coconut flour.
  • Free of refined sugars. These bars have sugar from the dried fruit, but the cookie base and crumble topping are sweetened by our superfood Monk Fruit Sweetener.
  • Easy! We use our Vanilla Bean Cake Mix, coconut oil, and water to form the shortbread layer, make a simple apricot jam from dried fruit, and the top it with walnuts and coconut.

We cut these bars into squares and freeze them. The apricot layer gets so chewy! And having healthy snacks ready to go helps us keep the kids energized on foods that provide nutrition, not empty calories.

How to Make Apricot Shortbread Bars

Step 1: Add dried apricots to a dish, and then submerge them in boiling water. Allow them to soak for about 10 minutes.

Step 2: Make the apricot jam layer by adding the soaked and drained apricots to a food processor bowl, along with lemon juice, water, and ZenSweet Monk Fruit Sweetener. Process until very smooth. I stop and scrape the fruit off the sides of the processor bowl a few times, and process until there are no chunks of apricots visible, which takes about 5 minutes in my food processor. Set the jam aside.

Step 1 shows to soak the apricots and step 2 shows to make an apricot jam.

Step 3: In a medium sized mixing bowl, add the ZenSweet Vanilla Bean Cake Mix along with coconut oil and water. Stir to form a crumbly dough.

Step 4: Press the shortbread dough into an 8×8 baking dish, into a thin, even layer. Bake the shortbread crust for 10 minutes, and then allow to cool.

Step 3 shows to make a shortbread cookie dough, and step 4 shows pressing it into a baking dish.

Step 5: Add the apricot layer on top of the shortbread layer.

Step 6: In a small bowl, add the walnuts, coconut, ZenSweet, salt and coconut oil. Stir to combine.

Step 5 shows to add the apricot jam onto the prebaked shortbread crust, and step 6 shows to make a crumble topping.

Step 7: Top the apricot layer with the crumble topping.

Step 8: Bake the apricot crumble bars for 14 minutes, until the topping has just started to brown. Allow to fully cool (We like to freeze these) prior to slicing. Store bars in the refrigerator for up to 2 weeks, or in the freezer for up to 3 months.

Step 7 shows adding the crumble topping

The Key to Making Healthier Desserts and Snacks!

At ZenSweet, we believe in dessert! We make it easier to make sugar free, grain free snacks and desserts.

These bars are so quick to make because of our Vanilla Bean Cake Mix, which is made from almond flour, coconut flour, and our superfood ZenSweet Monk Fruit Sweetener. This shortcut means homemade treats are fast to put together, and taste like the real thing!

Using our monk fruit sweetener in your favorite baked goods is a great way to cut the sugar but keep life sweet. It’s the perfect swap for anyone who wants to cut sugar from their diet, but also for diabetics, or people following diets like paleo or a low carb diet.

A plate of apricot shortbread bars shown with a bag of vanilla bean cake mix.

If you try this recipe, be sure to share your creations with us! Find us on Facebook or Instagram, and be sure to tag @ZenSweetLife !

A plate of apricot shortbread bars shown with a bag of vanilla bean cake mix.
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Apricot Crumble Bars

A great spring dessert! A shortbread layer is topped with a chewy apricot jam, and then topped with a delicious crumble topping. These grain free bars are made with our Vanilla Bean Cake Mix and sweetened with our superfood monk fruit sweetener.
Prep Time20 mins
Cook Time1 hr 20 mins
Total Time1 hr 40 mins
Course: Dessert
Servings: 16 Bars
Calories: 241kcal

Ingredients

For the Filling (you will need half for this recipe and can save the rest)

  • 1 lb dried apricots soaked in hot water
  • 1/3 cup ZenSweet monk fruit sweetener
  • 1/4 cup lemon juice
  • 1/4 cup water

For the Shortbread

  • 1 bag ZenSweet Vanilla Bean Cake mix
  • 3 tbsp coconut oil or butter, melted
  • 1 tbsp water

For the Crumb Topping

  • 3/4 cup chopped walnuts
  • 1/3 cup unsweetened shredded coconut
  • 2 tbsp ZenSweet monk fruit sweetener
  • 1 tbsp coconut oil or butter, melted
  • 1/4 tsp salt

Instructions

For the Filling

  • Add dried apricots to a dish, and then submerge them in boiling water. Allow them to soak for about 10 minutes.
  • Make the apricot jam layer by adding the soaked and drained apricots to a food processor bowl, along with lemon juice, water, and ZenSweet Monk Fruit Sweetener. Process until very smooth. I stop and scrape the fruit off the sides of the processor bowl a few times, and process until there are no chunks of apricots visible, which takes about 5 minutes in my food processor. Set the jam aside.

For the Shortbread

  • Preheat your oven to 350 degrees Fahrenheit
  • Line an 8×8 square pan with parchment paper and lightly grease
  • In a medium sized mixing bowl, add the ZenSweet Vanilla Bean Cake Mix along with coconut oil and water. Stir to form a crumbly dough.
  • Press the shortbread dough into an 8×8 baking dish, into a thin, even layer. Bake the shortbread crust for 10 minutes, and then allow to cool.
  • When the crust has cooled, top it with apricot jam and then the crumb topping. Return to the oven for 14 minutes, until the topping has just begin to brown.
  • Allow the bars to fully cool before slicing. We like to freeze them to cut them into the nicest bars. Store the bars refrigerated for up to 2 weeks, or in the freezer for up to 3 months.

For the Crumb Topping

  • In a small bowl, add the walnuts, coconut, ZenSweet, salt and coconut oil. Stir to combine.

Video

Nutrition

Calories: 241kcal | Carbohydrates: 40g | Protein: 4g | Fat: 15g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 1mg | Sodium: 205mg | Potassium: 393mg | Fiber: 8g | Sugar: 16g | Vitamin A: 1024IU | Vitamin C: 2mg | Calcium: 44mg | Iron: 1mg
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