1

For the Crust:

Preheat oven to 350 degrees. Line a 9x9 baking pan with parchment paper and set it aside.

2

In a mixing bowl, add all ingredients for the crust. With a pastry blender or fork, mix together ingredients until a dough has formed. This dough will stick by pressing it together, but will also have a crumble texture. This is the ideal texture you are wanting for this crust dough.

3

Once the dough has formed, add 2/3 of the dough into the 9x9 pan and press down forming a flat crust-like bottom. Set the remaining dough aside, you will use this at the end.

4

Place the pan in the preheated oven for 10 minutes. Remove from the oven and let cool. While the crust is cooling, prepare the raspberry filling.

5

To make the raspberry filling:

In a saucepan over medium heat, add raspberries, chia seeds, sugar-free maple syrup, water, and keto confectioners sugar. Bring to a boil for 5 minutes whisking occasionally to avoid sticking. Add in xanthan gum at the end whisking quickly to thicken the filling. Remove from stovetop and let filling cool for 10 minutes.

6

Add filling to the top of the baked crust. Make sure to spread filling over crust to cover all edges. Add remaining dough from the crust to the top of the filling. I just crumbled the dough over the top evenly.

7

Place pan back in the preheated oven and bake for 30 minutes.

8

Once the raspberry bars have baked, remove them from the oven, and let the bars cool completely. You'll want to wait until these are completely cooled before you cut into them.

9

Slice into nine squares and serve. Enjoy!