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Prep Time30 mins
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Cook Time20 mins
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Serving9
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Ready In50 mins
These low-carb and gluten-free Santa Bars make Christmas time fun and festive!
This hilarious Santa cake isn’t my own idea, I’ve seen more like this on the Internet, but if I don’t want to eat a carb bomb with tons of gluten, I had to write my own recipe with reduced carbs, in gluten-free version, what I share now with you happily.
Santa Bars are very simple, fast and fun treats in Christmas month. Both strawberries and raspberries are low-carb fruits, so feel free to use them on keto or low-carb diets, and in addition, strawberries are the most apt and finest decorative elements for Santa’s decoration.
A lot of people make brownies as a base, but for me, brownie is too moist, sticky, too chocolatey, and frankly, it hasn’t become my favorite. I prefer to stick with sponge cake, which is much looser in terms of texture, airier, and doesn’t get sticky from a lot of sugar than brownie (not just because I don’t use sugar in my recipes). Many people are afraid of sponge cake, though it is very simple to bake. I mix the ingredients and bake in a 350 F / 180 C oven. That’s really all there is to it, give it a try, and then you’ll always want to bake a sponge cake like this.
What makes these fun Santa Bars gluten free?
The answer is simple. Although I’m not gluten sensitive, I still try to avoid foods made from grains whenever I can, so I do not use any grain flours.
Mainly, I love to use almond flour for baking, which is blanched and super finely ground. It is completely gluten free and also has a very low carbohydrate content. Two tablespoons (15 g) of almond flour contain 8 g of fat, 3 g of carbohydrate (of which 1 g of fiber and 1 g of sugar, i.e. 2 g of net carbs) and 3 g of protein. Also ideal for keto, low-carb, paleo, vegan and gluten-free diets. It can be used on its own for baking, but I usually mix it with different (non grain) flours. Better if you mix almond flour with coconut flour for the sponge cake. I usually use 1/3 coconut flour, but no more than 1/2, because it can absorb a lot of liquid and dry out the sponge cake.
100 g of coconut flour contains 16 g of fat, 60 g of carbohydrates and 20 g of protein. But before we pass out from this 60g of carbs, let’s also look at how much fiber and how much sugar is in it? The 60 g carbohydrate contains 34 g of fiber and 26 g of sugar. Fiber should always be subtracted from the total amount of carbohydrates because it is practically the food of only the bacteria that live in our intestines, so it is important to always eat food rich in fiber. However, the fiber is not absorbed, and it does not generate insulin production, unlike sugar. After performing the math, we get 100 g of coconut flour net carbs value is 26 g. This is barely half the carbohydrate content of all grain flours, and is also completely gluten-free, in its natural form, not only processed and artificially extracted from it, as in many other grain flour mixtures. Therefore it can be used for keto, low-carb, paleo and vegan diets.
This time, however, in this low-carb and gluten-free Santa Bars recipe, I tried a completely new ingredient for me so far. This is Shelled Hemp Seeds, which is also completely gluten-free and almost completely carb-free by nutrition numbers! This is almost unbelievable, but let’s look at these numbers: 3 tablespoons (30 g) of hemp hearts contains 15 g of fat, 1 g of carbohydrate (!!!), of which 1 g of fiber and 1 g of sugar, so the net carbohydrate content is 0 g, i.e. zero! This is fantastic! Isn’t it? Try it yourself, it doesn’t taste any weird, you just have to grind it in a blender into flour-like.
How to bake this Low-carb, Gluten-free Santa Bars?
Watch the video and follow the steps below and you can bake these Santa Bars very easily and you can wait calmly for Santa Claus with your children, in addition Santa doesn’t have to be afraid of obesity. 
(The video is coming soon, sorry about it)
Ingredients
For The Chocolate Sponge Cake Base
For The Raspberry Cheese Cream
For The Chocolate Topping
Whipped Cream
Strawberry Santa Hat
Nutrition
Per 1 slice of pie
- Daily Value*
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Calories:%
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Fat: g%
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Total Carbs: g%
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Fiber: g%
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Sugar: g%
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Net Carbs: g%
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Protein: g%
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Sodium: mg%
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Potassium: mg%
- Percent Daily Values are based on a 2,000-calorie diet. Fat 165 g, Carbohydrate 40g, Fiber 25 g, (Sugar 40 g,) Protein 75 g, Sodium 2300 mg, Potassium 3,500 – 4,700 mg. To calculate the whole net carb content in food, have to subtract the fiber from the total number of carbs. Your individual daily values may be higher or lower depending on your own calorie needs.
Directions
If you use shelled hemp seed with almond flour, you probably have to grind the shelled hemp seeds in a food processor fine.
Separate the eggs and beat the egg whites into a hard foam.
Mix the egg yolk well with the sweetener and oil.
Add the milk / cream (5-10%) and stir further.
Add the unsweetened cocoa powder and stir further.
Add the flour mixture and baking powder as well and stir further.
Once you have mixed all the sponge cake ingredients, finally add the beaten egg white foam as well and mix gently, don’t crush the egg white foam too much.
Pour the mass evenly into an 8x8 "/ 20x20 cm paper baking sheet.
Bake the sponge cake base in an 350F / 180C oven for 15-20 minutes. Check with a needle test when done. Until then, do not open the oven door as the sponge cake will collapse.
Bring the raspberries to a boil with the sweetener and gelatin. When the raspberry juice is drained, simmer for a few minutes and set aside to cool.
Put the cold raspberry jelly and cream cheese in a blender and mix well.
Add the desired amount of sweetener and half a lemon zest and stir further.
Spread raspberry cream evenly on top of the cooled sponge cake.
Melt the dark chocolate and add the butter, then after the butter has melted, stir until smooth.
If you want circular pastries, cut them out with a chopper before you add the chocolate, because it will be much harder afterwards (this is my experience), or if you cut out the circles after the chocolate is covered, wait until the cake is completely cold.
Spread the melted chocolate on the raspberry cream and spread evenly.
Beat the cream (33%) with a few drops of lemon juice into a hard foam and put in a foaming bag.
Garnish the cake slices with whipped cream and cleaned strawberries as shown in the pictures.
Garnish the cake slices with whipped cream and cleaned strawberries as shown in the pictures.
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