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Home » Recipes » Desserts

Low Carb Blueberry Crumble Bars

By Kim Hardesty

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.

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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

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.
4.93 from 13 votes
Print Pin Rate
Course: Dessert
Cuisine: American
Prep Time: 20 minutes minutes
Cook Time: 30 minutes minutes
Total Time: 50 minutes minutes
Servings: 16
Calories: 187kcal

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 Facts
Low Carb Blueberry Crumble Bars
Amount Per Serving (1 bar)
Calories 187 Calories from Fat 135
% Daily Value*
Fat 15g23%
Carbohydrates 7g2%
Fiber 2g8%
Protein 7g14%
* Percent Daily Values are based on a 2000 calorie diet.

Nutrition

Serving: 1bar | Calories: 187kcal | Carbohydrates: 7g | Protein: 7g | Fat: 15g | Fiber: 2g

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About Kim Hardesty

Kim is a self taught cook with over 30 years experience in the kitchen. She develops and tests low carb and keto recipes in her California home. She began her low carb journey in 2009 and at the urging of friends, started blogging in 2014. Kim shares delicious low carb and keto recipes no one would believe are sugar-free. Her recipes are featured in newsstand publications and on sites all over the internet.

View all posts by Kim Hardesty | Website | Facebook | Instagram | Pinterest

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Reader Interactions

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  1. Jennifer Smith

    June 06, 2021 at 10:21 am

    Hi Kim, can you substitute konjac for the cornstarch? Thank you!

    Reply
    • Kim Hardesty

      June 07, 2021 at 2:16 pm

      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

      Reply
  2. Michelle

    April 15, 2021 at 3:35 pm

    This was so very good.It isn't easy to find a delicious low carb dessert. Thank you, this ones a keeper.

    Reply
  3. Andrea

    July 26, 2020 at 9:47 am

    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!

    Reply
    • Andrea

      July 26, 2020 at 9:54 am

      oh and I doubled the blueberry amount as well (16oz)

      Reply
    • Kim Hardesty

      July 27, 2020 at 9:14 am

      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

      Reply
      • Lisa pavadore

        April 08, 2021 at 10:01 am

        Kim,
        if I use a plant-based protein powder rather than whey, will it still taste the same?

        Reply
        • Kim Hardesty

          April 08, 2021 at 3:37 pm

          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

          Reply
  4. Julie

    July 26, 2020 at 8:42 am

    Excellent

    Reply
  5. Andrea

    June 13, 2020 at 4:12 pm

    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!

    Reply
  6. Regina

    June 03, 2020 at 8:52 pm

    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.

    Reply
    • Kim Hardesty

      June 04, 2020 at 8:10 am

      That sounds fabulous! -Kim

      Reply
  7. Melanie

    May 04, 2020 at 7:54 pm

    Hi Kim,
    Sooo delicious, but I would like more blueberry deliciousness.
    Could I use 1.5x the filling without impacting the shortbread crust?

    Reply
    • Kim Hardesty

      May 05, 2020 at 8:46 am

      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

      Reply
  8. Danielle Meverden

    April 26, 2020 at 7:51 pm

    I’m allergic to coconut, can I just use almond flour?

    Reply
    • Kim Hardesty

      April 27, 2020 at 7:07 am

      Absolutely, Danielle. The texture and taste will be just a little different, but will still be good. Enjoy. -Kim

      Reply
  9. Summer D.

    December 18, 2019 at 3:27 pm

    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?

    Reply
    • Kim Hardesty

      December 18, 2019 at 7:45 pm

      Hi Summer. The dessert makes 16 servings with each being 5 net carbs. -Kim

      Reply
  10. Irmina

    September 21, 2019 at 2:43 am

    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 :)

    Reply
  11. Rachel Mroczek

    August 25, 2019 at 5:56 am

    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?

    Reply
    • Kim

      August 25, 2019 at 12:13 pm

      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

      Reply
  12. Brookie

    August 11, 2019 at 9:09 am

    We loved these blueberry crumble bars . Thanks for keeping our sweet tooth healthy and satisfied.

    Reply
  13. Kristin Meyer

    July 03, 2019 at 3:21 pm

    Do you think I can sub coconut oil for the butter?

    Reply
    • Kim

      July 03, 2019 at 7:37 pm

      Hi Kristen, I would add 1 tbs less and add 1 tbsp water. Butter has a little water in it. -Kim

      Reply
  14. Carol

    February 02, 2019 at 12:28 pm

    Hi I don’t have a coffee grinder would a food processor grind coconut up enough

    Reply
    • Kim

      February 02, 2019 at 2:11 pm

      It sure would, Carol. -Kim

      Reply
  15. Liz

    January 26, 2019 at 3:50 pm

    Where it says “erythritol based sweetener” can I just use straight up Erythritol?

    Reply
    • Kim

      January 26, 2019 at 4:41 pm

      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

      Reply
  16. Terry

    November 23, 2018 at 4:30 pm

    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!

    Reply
    • Kim

      November 24, 2018 at 6:36 am

      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

      Reply
  17. Daria

    September 27, 2018 at 11:50 am

    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!

    Reply
    • Kim

      September 29, 2018 at 9:29 am

      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

      Reply
  18. Kim

    August 13, 2018 at 3:53 pm

    Okay, thanks. I'll play around with it and let you know how it turns out.

    Reply
  19. Kim

    August 13, 2018 at 12:48 pm

    Quick question: would I be able to substitute coconut flour instead of powdering the coconut?

    Reply
    • Kim

      August 13, 2018 at 1:39 pm

      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

      Reply
      • Beth Maree

        November 18, 2018 at 4:18 am

        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.

        Reply
  20. Tami F

    August 13, 2018 at 5:04 am

    How much coconut flour would I use if replacing the almond flour (nut allergy)?

    Thanks.

    Tami

    Reply
    • Kim

      August 20, 2018 at 8:49 am

      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

      Reply
  21. Sharon

    August 02, 2018 at 7:58 pm

    I would like to try this recipe, however don't care for coconut. What can I replace coconut with, more almond flour? Thanks.

    Reply
    • Kim

      August 05, 2018 at 12:42 pm

      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

      Reply
  22. Kate

    July 20, 2018 at 8:37 pm

    Can I leave out the protein powder? I don't have any right now. Thanks

    Reply
    • Kim

      July 21, 2018 at 1:05 pm

      Sure Kate. It affects texture just a little, but it will still taste good. -Kim

      Reply
  23. Cathy

    July 25, 2017 at 2:40 pm

    I have a food intolerance to almonds. What flour could I sub in it's place?

    Reply
    • Kim

      July 25, 2017 at 2:53 pm

      What about ground raw sunflower seeds? -Kim

      Reply
  24. Sara

    July 19, 2017 at 10:29 am

    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.

    Reply
    • Kim

      July 19, 2017 at 10:31 am

      Thanks for sharing your subs and tweaks, Sara. Glad you enjoyed it. Have a great day. -Kim

      Reply
  25. immi

    July 06, 2017 at 9:51 pm

    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.

    Reply
    • Kim

      July 07, 2017 at 4:19 am

      I'm glad you liked the recipe and had your own dessert to enjoy, Immi! Have a great weekend! -Kim

      Reply
  26. Liz

    May 26, 2017 at 9:31 am

    Have you tried adding almond extract instead of water to the blueberry mixture?

    Reply
    • Kim

      May 26, 2017 at 11:28 am

      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

      Reply
  27. allison

    May 07, 2017 at 6:26 pm

    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 :)

    Reply
    • Kim

      May 07, 2017 at 7:13 pm

      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

      Reply
  28. Audry

    May 06, 2017 at 4:04 pm

    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?

    Reply
    • Kim

      May 06, 2017 at 4:28 pm

      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

      Reply
  29. Mandy

    May 05, 2017 at 10:19 am

    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?

    Reply
    • Kim

      May 05, 2017 at 11:20 am

      You can try all almond flour and then see what you think. -Kim

      Reply
  30. Kathy @ Beyond the Chicken Coop

    May 03, 2017 at 5:40 pm

    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! :)

    Reply
    • Kim

      May 03, 2017 at 8:27 pm

      Awww. Thanks, Kathy. They were pretty great! Enjoy the rest of your week. -Kim

      Reply
  31. Adina

    May 03, 2017 at 10:36 am

    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!

    Reply
    • Kim

      May 03, 2017 at 1:18 pm

      Thank you, Adina. I will wish for warm weather to arrive soon where you live! -Kim

      Reply
  32. Y Destasio

    May 02, 2017 at 5:53 pm

    Thank so much for the awesome recipe...with or without the macro's! :)

    Reply
    • Kim

      May 02, 2017 at 6:07 pm

      Thank you. I don't post macros but I do list calories, fat, carbohydrates, fiber and protein. I hope you enjoy the recipe. -Kim

      Reply
  33. Kate

    May 02, 2017 at 11:55 am

    How do you make the shortbread reserve

    Reply
    • Kim

      May 02, 2017 at 12:13 pm

      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

      Reply
  34. R. Goodrich

    May 02, 2017 at 9:09 am

    Recipes for low-carb eating are pretty useless without the macronutrient breakdown.

    Reply
    • Kim

      May 02, 2017 at 9:16 am

      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

      Reply
      • Carla Flaim

        May 07, 2017 at 3:13 pm

        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!

        Reply
        • Kim

          May 07, 2017 at 6:19 pm

          I hope you enjoy the recipe, Carla. Enjoy your week. -Kim

          Reply
    • An

      July 14, 2020 at 6:46 pm

      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.

      Reply

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