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.]
- 2 cups frozen blueberries (8 oz)
- 1/4 cup erythritol based sweetener (see above)
- 1 tbsp lemon juice
- 1 tbsp water
- 1 tsp cornstarch or arrowroot
- 1/4 tsp xanthan gum
- 1-2 pinches cinnamon
- 1 cup reserved shortbread crust
- 1/3 cup sliced almonds
- more sweetener to sprinkle on top
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 1/2 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.
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