Keto Blueberry Crumble Bars

5 from 1 vote

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.

Course Breakfast, Dessert

Cuisine American, Holiday

Keyword easy dessert

Prep Time 10

Cook Time 40

Total Time 50

Servings 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 9x13 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 9x13 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