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Cocoa-Meringue Bars
Imagine a cake-like brownie bar with slightly less lift, only healthier, crowned with orange meringue that is void of regular sugar! My Cocoa-Meringue Bars use allulose that comes from real fruit with a very low glycemic index.
Course: Bar Cookies, Chocolate, Cookies, Dessert
Keyword: #Alluloserecipe, Cocoa-Meringue Bars
  • 1-1/4 cups of Keystone Pantry Allulose Natural Rare Sugar Sweetener
  • 1 stick ½ cups of butter
  • 2 egg yolks large eggs
  • 1 teaspoon of orange extract
  • ½ teaspoons of vanilla extract
  • ½ cups of milk
  • ½ teaspoons of baking powder leveled
  • 1/8 teaspoon of salt
  • 1 cup sifted all-purpose flour
  • 1/2 cup unsweetened cocoa
  1. Preheat your oven to 350-degrees.

    Soften your butter and then cream it with the 1-1/4 cups of allulose sweetener and egg yolks in your mixing bowl.

    Sift the flour, baking powder, cocoa, and salt together before slowly combining into your mixing bowl with the creamed ingredients and alternating with the milk and extracts.

    Pour into a greased baking pan approximately 10½ “ x 7" x 1½” .

    Bake in a 350-degree oven for about 12-15 minutes until testing with a toothpick to see if anything sticks. (You will be returning it to the oven for more baking with meringue).

    To Prepare the Meringue:

    Beat the egg whites with the 1/8 teaspoon of salt until stiff peaks are starting to form.

    Gradually beat in the allulose, tablespoon by tablespoon until it is combined into the meringue.

    Beat in the remaining teaspoon of orange extract last.

    Spread over the baked bars and return to your oven for about 12 minutes or until the meringue starts to take on a golden brown color.

    Take out of the oven and allow to cool for about seven minutes before scoring.


Recipe Notes

Orange Meringue:

2 egg whites
1/8 teaspoon of salt
4 tablespoons of Keystone Pantry Allulose Natural Rare Sugar Sweetener
1 teaspoon of orange extract