Preheat the oven to 375°F.

Lightly grease the sides of an 8 inch springform pan and line the bottom with parchment paper.

In a small mixing bowl, combine 1 cup keto wheat flour, 1/3 cup cold butter, 3 tbsp Splenda, 3 tbsp peach bellini syrup, and 1 tsp baking powder.

Use a pastry blender or fork to cut the butter into the dry ingredients until the mixture forms coarse crumbs.

Press the crust mixture evenly into the bottom of the prepared pan, making a level layer with no gaps.

Bake the crust for 10 minutes, then remove from the oven and set aside while you prepare the filling.

In a large mixing bowl, add the diced peaches and drizzle with lemon juice, then stir to coat.

Sprinkle 1/3 cup Splenda over the peaches and stir until the sweetener is evenly distributed.

Add 2 tbsp keto wheat flour to the peaches and stir well, breaking up any lumps.

Sprinkle the agar agar powder evenly over the peach mixture and stir thoroughly until no visible clumps remain.

Pour the peach filling over the warm crust and spread it into an even layer all the way to the edges.

Place the granola in a blender or food processor and pulse a few times until the larger clusters break into smaller pieces.

Transfer the granola to a mixing bowl and add the rolled oats and 2 tbsp Splenda, then stir to combine.

Pour in the pancake syrup and mix until the granola mixture is evenly coated and begins to clump.

Sprinkle the crumble mixture evenly over the peach layer, then gently press it down so it adheres to the filling.

Bake for 30 to 35 minutes, until the peach filling is bubbling at the edges and the topping is lightly golden.

Remove the pan from the oven and let the bars cool completely in the pan to allow the filling to set.

Once fully cooled, release the springform ring and cut into 16 bars before serving.