Get the Recipe: Low Carb Blueberry Bars
Try these deliciously sweet Keto Blueberry Bars loaded with almond flour, pecans, vanilla and tons of berries! At about 7 net carbs per slice this is the perfect low carb dessert!
Ingredients
Almond Pecan Crumble (used for crust and topping)
- 2 cup almond flour
- 1 cup crushed pecans
- 1 cup monkfruit sweetener, granular or brown sugar version
- 1 tsp baking powder
- 1/4 tsp salt
- 1 large egg
- 2 tsp vanilla extract
- 8 tablespoons unsalted butter, cold and cut into cubes
For the Blueberry Filling
- 4 heaping cups of fresh blueberries
- 1 tbsp cornstarch*
- 1/4 cup monkfruit sweetener, granular or brown sugar version
- 2 teaspoons lemon juice
Instructions
- Preheat the oven to 350 degrees F.
- Line a 9x13 pan with parchment paper and lightly spray the sides with cooking spray if the parchment paper doesn't completely cover.
- In a large mixing bowl combine the crumble ingredients and blend with an electric mixture or a pastry cutter until the mixture resembles a crumb topping and is the texture of course sand.
- Press a little more than half of the mixture into the bottom of the pan, moving up the sides a bit.
- In another mixing bowl combine the filling ingredients. Spoon the blueberry mixture over the crust.
- Sprinkle the remaining crumble over the berries, pressing down lightly.
- Bake for 30-35 minutes until the top begins to brown. Allow the bars to cool completely.
Notes
Corn starch does contain carbs but only 1 tablespoon is used for the entire recipe. If you prefer to leave it out you can, but the blueberry filling will not set as well.
Net carbs are 7.2 g per bar
Serving: 1 bar, Calories: 267kcal, Carbohydrates: 9.4g, Protein: 3.2g, Fat: 20.3g, Cholesterol: 32.5mg, Sodium: 2.1mg, Fiber: 2.2g, Sugar: 4.8g
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