Summer time is the perfect time for a berry tart-like dessert. And these Keto Blueberry Crumble Bars are perfect for a backyard BBQ, afternoon snack or with your morning coffee.

When I think of summer desserts I usually go straight for red, white and blue stuff. And with 4th of July being smack dab in the middle of the summer I just naturally gravitate to strawberries, blueberries and whipped cream. I’m also always going to summer BBQs, so these Keto Blueberry Crumble Bars turn out to be perfect for any party.

One of the greatest things about this dessert (other than being super low carb at 4g net carbs per bar) is that I use frozen blueberries. Even in season, fresh blueberries can be expensive. Frozen organic blueberries tend to be very reasonably price especially because I use 4 cups of berries in this recipe.

The Sweetener

I’m having a little obsession with Lakanto Monkfruit Classic Sweetener right now. I’ve never been a huge fan of pure Erythritol with the cooling feel to the mouth. So when I make these Keto Blueberry Crumble Bars I use Lakanto, which is a blend of Monkfruit and Erythritol with a 1:1 ratio of regular sugar…and almost no cooling effect.

You certainly can use your sweetener of choice, as everyone has their preference, but I’ve found that this has the right sweetness and baking quite beautifully.

A dollop of Tartness

Going Keto has completely changed my taste buds, so when I first had one of these Keto Blueberry Crumble Bars it was really a sweet treat. I added a generous dollop of plain full fat Greek yogurt for a beautiful texture and mouth feel. When you mix the creamy tartness with the sweet crumble it’s quite a combo. Of course you can add a scoop of homemade keto ice cream or hand whipped heavy cream, but this is so much easier…and really, the tartness makes it.

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Keto Blueberry Crumble Bars

Tart Blueberries with a sweet and crunchy crumble make this summer BBQ dessert bar so perfect for that bite sized treat. I insist on serving a bar with a dollop of tart plain greek yogurt. The cream tartness of the yogurt with each bite of the sweet bar is an absolute delight in each bite.

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Prep Time: 10 minutes minutes

Cook Time: 40 minutes minutes

Total Time: 50 minutes minutes

Course: Breakfast, Dessert

Cuisine: American, Holiday

Keyword: easy dessert

Servings: 32 squares

Calories: 140kcal

Author: The Kellie Kitchen

Ingredients

Dough and Crumble

• 3 cups almond flour
• 1 cup Lakanto Monkfruit Sweetener
• ½ cup coconut flour
• 1 tsp baking powder
• ¼ tsp salt
• ¼ cup whey protein powder vanilla or plain
• 1 egg large
• 1 cup butter cold and cut into small bits
• Zest of one lemon

Blueberry Filling

• 4 cups blueberries I use frozen
• ½ cup Lakanto Monkfruit Sweetener
• ½ tsp xanthan gum
• Juice of one lemon
• ⅓ cup almonds sliced (optional)

US Customary – Metric

Instructions

• Preheat oven to 350* and line a 9×13 pan with a sheet of parchment paper.
• In a clean bowl set the frozen blueberries on the counter to thaw a bit while you’re pulling together the other parts of this recipe.
• In another large clean bowl place all your dry ingredients for the dough and crumble…includes almond flour, coconut flour, whey protein powder, sweetener, baking powder and salt. Whisk all dry ingredients together so there are no lumps.
• Add in lemon zest, butter and egg. Using a handheld pastry cutter (or a large heavy duty forcut the butter and egg into the dry flour mixture. This should take several minutes to cut the cold butter into the flour. When finished your mixture should be crumbly.
• Take half the crumble mixture and press into your 9×13 parchment lined baking dish. Set aside baking dish and other half of the crumble mixture.
• For the blueberry filling toss together the blueberries, lemon juice and Lakanto Monkfruit Sweetener to coat. Sprinkle the wet blueberry mixture with the xanthan gum and toss again.
• Pour the blueberry mixture over the press dough in your baking dish. Then using clean hands crumble the remaining flour/butter mixture to cover the blueberry layer in your dish.
• Bake at 350* for 35-40 minutes. Check for top browning towards the end of bake time to ensure you get just the right crispness.
• Remove from oven when blueberries are bubbling and too is slightly browned (or browned to your liking). Enjoy!

Notes

You can serve this warm like a cobbler using a spoon to serve this dessert warm. Or cool completely on counter or fridge then lift parchment paper out of the baking dish to slice into squares.

Serve with a generous dollop of plain Greek yogurt. This part is optional but you’re crazy if you don’t do it this way…just sayin.

Nutrition

Calories: 140kcal | Carbohydrates: 6g | Protein: 3g | Fat: 12g | Saturated Fat: 4g | Cholesterol: 20mg | Sodium: 76mg | Potassium: 44mg | Fiber: 2g | Sugar: 2g | Vitamin A: 195IU | Vitamin C: 1.8mg | Calcium: 36mg | Iron: 0.6mg

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MEDICAL AND NUTRITION DISCLAIMER…Please note that I am not a medical or nutritional professional. I am simply recounting and sharing my own experiences on this blog. Nutritional break downs are done using a commercial nutrition calculator. Nothing I express here should be taken as medical advice and you should consult with your doctorbefore starting any diet or exercise program. I provide nutritional information for my recipes simply as a courtesy to my readers, this should never be construed as medical advice.