Low carb blueberry crumble bars made with almond flour and shredded coconut and filled with a jammy blueberry filling. This sugar-free recipe serves up the taste of Summer any time of year.
THIS RECIPE IS SPONSORED BY BOB’S RED MILL
It wouldn't be Summer without one standout blueberry comfort food recipe - and this is it!
As we enter Summer fruit season, I would be remiss to not include a low carb blueberry crumble bars recipe. I grew up on my mom’s fruit crumbles, buckles, brown Betty’s, and cobblers. My mom doesn’t eat fresh blueberries, but she’d love them cooked and almost jam-like in these blueberry bars. I know my family did!
Cultivated blueberries grow well in my part of California. Every year we take our kids to the local blueberry farm to pick quarts and quarts of fresh blueberries. Of course homemade blueberry pie is a must, as is low carb blueberry ice cream and sugar-free blueberry jam. Any leftover blueberries are frozen to enjoy during the year.
For this low carb blueberry crumble bar recipe, I used frozen blueberries with a few fresh blueberries for additional visual texture. If you’re a fan of crumb or streusel toppings, like I am, then this recipe is especially for you. Bob’s Red Mill super-fine almond flour and Bob's shredded coconut combine to make the perfect shortbread crust and topping.
Those new to a ketogenic lifestyle, have noticed that low carb baking flours are quite different than conventional ingredients. We rely on a variety of nutritious ground nuts and seeds for our baked goods. Most recipes call for super-fine almond flour or coconut flour, but ground desiccated coconut or seeds add nice texture and flavor variations. If these products are new to you, you’ll find them in the Bob’s Red Mill section of your local grocery store or on Amazon.
Lastly, fruit does contain natural sugar. I try my very best to balance taste with carb count. Berries have the least amount of sugar compared to other fruits and are perfect for low carb keto dieters. These low carb blueberry crumble bars are delicious and offer ½ an ounce of blueberries per serving. But let’s be honest, it’s all about the crumble anyway!
Each low carb blueberry crumble bar is 5 net carbs.
[This post and recipe may contain affiliate links.]
Low Carb Blueberry Crumble Bars
Ingredients
Shortbread Crust (reserve 1 cup for topping)
- 2 cups almond flour
- 1 cup Bob's Red Mill Shredded Coconut, powdered in a coffee grinder
- ⅓ cup whey protein powder
- ⅓ cup low carb sugar
- ½ teaspoon salt
- 9 tablespoon butter, melted
Blueberry Layer
- 2 cups frozen blueberries (8 oz)
- ¼ cup erythritol based sweetener (see above)
- 1 tablespoon lemon juice
- 1 tablespoon water
- 1 teaspoon cornstarch or arrowroot
- ¼ teaspoon xanthan gum
- 1-2 pinches cinnamon
Crumble Topping
- 1 cup reserved shortbread crust
- ⅓ cup sliced almonds
- more sweetener to sprinkle on top
Instructions
- Blueberries: Place the blueberries, lemon juice, and water in a small pot over medium heat to thaw. Mix the dry ingredients together. When the berries have thawed, stir the dry ingredients into the blueberries and bring up to a simmer, stirring until thickened. Remove from heat to cool.
- Shortbread Crust: Preheat oven to 350 degrees F. Spray a 9x9 inch metal pan with baking spray and line with a piece of parchment that covers all or most of the bottom of the pan and overhangs two opposite sides. This will help you remove the whole dessert from the pan. Powder the coconut in a coffee grinder.
- Measure all of the dry ingredients into a smallish mixing bowl. Mix thoroughly with a whisk. Melt the butter and add it to the dry ingredients. Stir and press the mixture with a large spoon or rubber spatula until the butter is incorporated. Squeeze a small amount in your hand to test if it will hold together nicely. If not, add 1-2 more tablespoons of melted butter.
- Assembly: Remove 1 cup of the shortbread crumb mixture. Dump the rest of the mixture into the prepared pan, spread it evenly and top with a piece of waxed paper. Press the crust firmly into the pan with a flat bottomed glass. Pour the blueberries over the crust. There will be open spaces. Crumble ½ of the reserved crust mixture over the blueberries and then half of the almonds. Repeat. Sprinkle with additional sweetener if desired.
- Bake: Place into the middle of the oven and bake for 30-40 minutes or until the top is golden brown. Let cool completely before lifting out of the pan.
- Cut the blueberry crumble into 16 squares with a large chef's knife, cutting straight down. Store in an airtight container in the fridge. Makes 16.
Video
Notes
Nutrition
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Jennifer Smith
Hi Kim, can you substitute konjac for the cornstarch? Thank you!
Kim Hardesty
Hi Jennifer. Don't use konjac for the thickener because it makes is gloppy like snot. Although I like konjac, I'm not a fam of using it as a thickener for sauces. Neither am I a fan of xanthan gum for this application as it tends to dull flavor and gives a slippery mouthfeel. I allow for very small amounts of arrowroot powder (or cornstarch) for just a few recipes, which I make seldomly. These tend to be puddings (cake fillings) or Asian stir-fry. I have found that when using xanthan gum, to get the same amount of thickening as a small amount of arrowroot powder (or cornstarch), I have to use more... which bumps the total carbs to equal that of the starch, although the net carbs differ by 1 or 2 grams. In my mind, texture is very important so I go ahead and use that small amount of starch when it doesn't add more than 1 net carb per serving. Someone else, may have a different opinion.
Anyway. I hope I gave you enough information to make the best choice for you. Have a nice day. -Kim
Michelle
This was so very good.It isn't easy to find a delicious low carb dessert. Thank you, this ones a keeper.
Andrea
These were amazing and will be my go to going forward. I always have blueberry preserves on hand (boiled down, only added salt and lemon juice to), so I didn't have to add the sugar substitute or thickener to my blueberries. Everything else I kept the same. I only have a 8x8 pan so I will probably will cut down the dough a little so I don't have so much, but other wise these are stellar!
Andrea
oh and I doubled the blueberry amount as well (16oz)
Kim Hardesty
I'm so happy you like the recipe, Andrea. Thank you for coming back to let me know and to rate the recipe. I appreciate it so much. Have a great day! -Kim
Lisa pavadore
Kim,
if I use a plant-based protein powder rather than whey, will it still taste the same?
Kim Hardesty
Hi Lisa. I haven't used plant based protein in a long time because it used to taste "bean-y" or like raw legumes. Is that still the case? Also, I don't know if the plant protein produces the same texture that the whey protein does. It really does change the mixture of the shortbread mixture. I'm sorry I am not really much help... I guess you could either try it based on what you about the taste and properties of it in baking or leave it out. I hope you have a nice evening. -Kim
Julie
Excellent
Andrea
I made this today and it was amazing! I used fresh and frozen blueberries. It's got everything to enjoy in a dessert. Crispy, crunchy and not too sweet! Thank you so much!
Regina
LOVE IT! Made it with fresh blueberries, and at the last minute added a handful of fresh raspberries before adding the crumble topping. Came out great, I'd definitely make this again.
Kim Hardesty
That sounds fabulous! -Kim
Melanie
Hi Kim,
Sooo delicious, but I would like more blueberry deliciousness.
Could I use 1.5x the filling without impacting the shortbread crust?
Kim Hardesty
Sure, Melanie. You may want to cook a little more of the moisture out of the blueberry mixture if doing that, but it's up to you. I'm glad you like the recipe. Have a nice week. -Kim
Danielle Meverden
I’m allergic to coconut, can I just use almond flour?
Kim Hardesty
Absolutely, Danielle. The texture and taste will be just a little different, but will still be good. Enjoy. -Kim
Summer D.
How much is 1 serving? I am trying to eat as few carbs as possible and meal prep with this recipe as a pinch sweet treat. Also, do you refer to serve this hot or cold?
Kim Hardesty
Hi Summer. The dessert makes 16 servings with each being 5 net carbs. -Kim
Irmina
OMG This must be the first review I have ever written but I feel inspired I just made these bluberry cramble and it exceeded my expectations. It's soooo good .I must say this website changed my life I finally feel I can conquer my sugar addiction Thank you so much for putting this great website together :)
Rachel Mroczek
For the low carb Blueberry Crumble Bar can I use Vanilla Flavored Whey Powder instead of unflavored? Can I used powdered Swerve instead of granulated and would I need to adjust the measurement?
Kim
Great questions, Rachel. Yes, I love using vanilla flavored whey powder in desserts! When granulated sweetener is ground into a powder, yield increases. You will have to use a little more powdered than the granulated. You can let your taste buds guide you. Enjoy the recipe. -Kim
Brookie
We loved these blueberry crumble bars . Thanks for keeping our sweet tooth healthy and satisfied.
Kristin Meyer
Do you think I can sub coconut oil for the butter?
Kim
Hi Kristen, I would add 1 tbs less and add 1 tbsp water. Butter has a little water in it. -Kim
Carol
Hi I don’t have a coffee grinder would a food processor grind coconut up enough
Kim
It sure would, Carol. -Kim
Liz
Where it says “erythritol based sweetener” can I just use straight up Erythritol?
Kim
Sure, Liz, but remember that plain erythritol is about 70% as sweet as sugar. I like using a 1:1 low carb sugar alternative like Sukrin: 1, Swerve or Lakanto. Enjoy. -Kim
Terry
Looks amazing. Is it possible to exchange the powdered shredded coconut with coconut flour and if so how much please, assuming that was the goal of grinding down the shredded coconut? Thanks!
Kim
H Terry. The ground coconut adds moisture and a unique texture to the crust, as well as bulk to the ingredients. Coconut flour is defatted and then ground coconut (some people say it is the coconut husk), so it is fine in texture and very absorbent since there is very little fat in it. The shredded coconut contributes much less carbs than an equal amount of coconut flour would. I hope that helps. If you want to use all almond flour, go ahead, but know that your macros will be much different as well as the texture. Enjoy the recipe. -Kim
Daria
This looks so delicious! I'm going to make it this weekend. I don't have xanthan gum though. Do you think I can substitute it with Chia seeds? Thank you!
Kim
I wouldn't sub chia seeds, Daria. You can just cook the mixture a tiny bit longer. Blueberries contain a lot of pectin and will thicken if cooked on their own. Enjoy the recipe. -Kim
Kim
Okay, thanks. I'll play around with it and let you know how it turns out.
Kim
Quick question: would I be able to substitute coconut flour instead of powdering the coconut?
Kim
I'm sure you could, Kim, but I haven't tested it with the substitute so I would know the amount. The shredded coconut (powdered) lends bulk, sweetness, moisture, and texture to the base. You may be able to use just more almond flour. -Kim
Beth Maree
I don't think coconut flour will work. It doesn't have the outspoken flavor of the coconut, plus it absorbs all liquid it seems to come in contact with.
Tami F
How much coconut flour would I use if replacing the almond flour (nut allergy)?
Thanks.
Tami
Kim
Hi Tami. I'm not exactly sure. Since coconut flour is so absorbent, much less is used and that would result in a smaller amount of the base and crumb mixture. Have you used sunflower seed flour before? -Kim
Sharon
I would like to try this recipe, however don't care for coconut. What can I replace coconut with, more almond flour? Thanks.
Kim
Hi Sharon. You can add more almond flour. It changes the texture and is a tiny bit higher in carbs, but should still taste good. -Kim
Kate
Can I leave out the protein powder? I don't have any right now. Thanks
Kim
Sure Kate. It affects texture just a little, but it will still taste good. -Kim
Cathy
I have a food intolerance to almonds. What flour could I sub in it's place?
Kim
What about ground raw sunflower seeds? -Kim
Sara
Used Truvia in a smaller amount, replaced the shredded coconut with 1 scant Tbsp coconut flour and combined reserved crumb mixture with the almonds, omitting the extra sweeter i used fresh blueberries cooking long enough that there were still plenty of whole berries. They came out perfectly and the taste was absolutely delicious.
Kim
Thanks for sharing your subs and tweaks, Sara. Glad you enjoyed it. Have a great day. -Kim
immi
Made this tonight--had only fresh blueberries and no xanthum gum--and it was excellent. Really hit the spot since I couldn't indulge in the banana cream pie my family was enjoying. Thanks for the recipe and I'm happy I found your site.
Kim
I'm glad you liked the recipe and had your own dessert to enjoy, Immi! Have a great weekend! -Kim
Liz
Have you tried adding almond extract instead of water to the blueberry mixture?
Kim
Hi Liz. You can add almond extract to the blueberry mixture to flavor it, but don't use it instead of the water - it's pretty strong. Add it after cooking the blueberries and only 1/8th at a time until you get the flavor you like. Enjoy!
-Kim
allison
I am a new fan of the Bob's fine almond flour and I have to say it is wonderful! It is my go to now all the time. Especially after making these Blueberry crumb bars. I made them this weekend and OMG they are so delish!
What a wonderful recipe. I love the way you make it so easy in the instructions. I only happened to have fresh blueberries and they worked out just fine. My husband went Ga Ga over them and I loved that shortbread crust too! Thanks again Kim for a wonderful recipe! I will be making these again for sure :)
Kim
Thanks so much Allison for promoting this recipe all over Facebook and Instagram today with the lovely pictures of your blueberry bars. I'm so glad your husband and family liked the recipe. I have started using the Bob's Red Mill fine almond flour too, over Honeyville, and buy it from Amazon in a big bag. Lol. I appreciate you taking the time to bring your kind comments to the blog. Have a wonderful week. -Kim
Audry
This looks so delicious, I can't wait to make it! What kind of whey protein did you use? What can I use to substitute the cornstarch or arrowroot?
Kim
Hi Audry, thank you and great questions. I like to use Isopure zero carb whey protein powder plain flavor. The cornstarch/arrowroot only adds 3 carbs to the whole recipe and when combined with the xanthan gum has a stronger thickening power than either do alone. I only use it when excess xanthan gum will make something slippery in texture or glucomannon powder will make it gloppy or gummy. Use what you want, I just offer the best ingredient combination. Feel free to tweak it for your specific dietary needs. ? enjoy your weekend. -Kim
Mandy
I'd love to make this for work, but my manager is allergic to coconut. Any ideas to substitute for the shredded coconut in the crust?
Kim
You can try all almond flour and then see what you think. -Kim
Kathy @ Beyond the Chicken Coop
These look totally amazing! I love the blueberry filling and that you use almond flour. And did you say sugar free? I could eat the whole pan all by myself! :)
Kim
Awww. Thanks, Kathy. They were pretty great! Enjoy the rest of your week. -Kim
Adina
I am getting jealous here - you are entering summer and we are not even entering spring.... It is so cold for May, definitely not normal. On the brighter side - I love this kind of bars and your version looks perfect!
Kim
Thank you, Adina. I will wish for warm weather to arrive soon where you live! -Kim
Y Destasio
Thank so much for the awesome recipe...with or without the macro's! :)
Kim
Thank you. I don't post macros but I do list calories, fat, carbohydrates, fiber and protein. I hope you enjoy the recipe. -Kim
Kate
How do you make the shortbread reserve
Kim
Hi Kate. You just remove 1 cup of the shortbread mixture and add it to the top. I will check the recipe to see if it's clear. Thanks for your question. -Kim
R. Goodrich
Recipes for low-carb eating are pretty useless without the macronutrient breakdown.
Kim
Ooops! I forgot to add the code that shows it. I will do so now. Thanks for taking the time to let me know there was a problem. I really appreciate it. Have a wonderful day. -Kim
Carla Flaim
gracious reply to say the least! Thanks so much In the oven now. Didn't have any xanthan gum so we shall see how I did substituting. Smells great. Hope you have a wonderful day!
Kim
I hope you enjoy the recipe, Carla. Enjoy your week. -Kim
An
Useless.. wow, R. Goodrich. That's harsh. You could VERY easily input the ingredients into a nutrition calculator and figure it out yourself. Obviously this recipe isn't useless to the rest of us, so I guess you could find another recipe if this one is "useless" to you.