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 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.
- 2 cups Bob's Red Mill Super Fine Almond Flour
- 1 cup Bob's Red Mill Shredded Coconut, powdered in a coffee grinder
- 1/3 cup whey protein powder
- 1/3 cup erythritol based sweetener like Sukrin :1 or Swerve Granulated
- 1/2 tsp salt
- 9 tbsp butter, melted
- 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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I have a food intolerance to almonds. What flour could I sub in it’s place?
What about ground raw sunflower seeds? -Kim
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.
Thanks for sharing your subs and tweaks, Sara. Glad you enjoyed it. Have a great day. -Kim
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.
I’m glad you liked the recipe and had your own dessert to enjoy, Immi! Have a great weekend! -Kim
Have you tried adding almond extract instead of water to the blueberry mixture?
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
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 🙂
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
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?
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
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?
You can try all almond flour and then see what you think. -Kim
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! 🙂
Awww. Thanks, Kathy. They were pretty great! Enjoy the rest of your week. -Kim
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!
Thank you, Adina. I will wish for warm weather to arrive soon where you live! -Kim
Thank so much for the awesome recipe…with or without the macro’s! 🙂
Thank you. I don’t post macros but I do list calories, fat, carbohydrates, fiber and protein. I hope you enjoy the recipe. -Kim
How do you make the shortbread reserve
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
Recipes for low-carb eating are pretty useless without the macronutrient breakdown.
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
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!
I hope you enjoy the recipe, Carla. Enjoy your week. -Kim