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.

Course Dessert

Cuisine American

Prep Time 20

Cook Time 30

Total Time 50

Servings

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