Low-Carb Blueberry Crumb Bars

If you’re on a low-carb journey and craving a delightful dessert, look no further than these Low-Carb Blueberry Crumb Bars. Bursting with juicy blueberries and topped with a crumbly almond flour crust, these bars are not only satisfying but also easy to make. With just a handful of ingredients and a simple process, you’ll find yourself returning to this recipe again and again. Whether it’s for a summer picnic or a cozy evening at home, these bars are the perfect treat to satisfy your sweet tooth without the guilt.

What Makes This Recipe Special

These Low-Carb Blueberry Crumb Bars stand out because they combine the natural sweetness of blueberries with a crumbly, buttery topping that is entirely sugar-free. Using almond flour keeps the carb count low while providing a nutty flavor and satisfying texture. The addition of coconut oil or melted butter enhances the richness, making each bite a heavenly experience. Plus, they are incredibly versatile; you can enjoy them as a snack, breakfast, or dessert!

Ingredient Checklist

• 3 cups fresh or frozen blueberries
• 1 tablespoon sugar-free granulated sweetener
• 1 tablespoon tapioca flour
• Pinch of sea salt
• 3 cups almond flour
• ½ cup coconut oil or butter, melted
• ½ cup sugar-free sweetener
• Pinch of sea salt

Toolbox for This Recipe

• 9×9 inch baking dish – Perfect size for these crumb bars.
• Mixing bowls – For combining the crust and filling ingredients.
• Rubber spatula – Great for mixing and spreading the blueberry filling.
• Whisk – Useful for blending dry ingredients evenly.
• Oven – Essential for baking the bars to perfection.

Cooking Low-Carb Blueberry Crumb Bars: The Process

Step 1: Preheat the Oven

Begin by preheating your oven to 350°F (175°C). This ensures that your bars will bake evenly and become the perfect golden brown.

Step 2: Prepare the Blueberry Filling

In a mixing bowl, combine the blueberries, sugar-free sweetener, tapioca flour, and a pinch of sea salt. If you’re using frozen blueberries, there’s no need to thaw them; just mix them straight into the bowl. Gently stir until the blueberries are coated evenly. Set this mixture aside.

Step 3: Make the Crust and Crumble Topping

In a separate mixing bowl, combine the almond flour, sugar-free sweetener, and a pinch of sea salt. Mix well using a whisk. Then, pour in the melted coconut oil (or butter) and stir until the mixture resembles a crumbly dough.

Step 4: Assemble the Bars

Lightly grease your 9×9 inch baking dish. Take about two-thirds of the crumb mixture and press it firmly into the bottom of the dish to create the crust layer. Pour the blueberry filling over the crust, spreading it evenly. Finally, sprinkle the remaining crumb mixture over the top of the blueberries.

Step 5: Bake

Place the baking dish in the preheated oven and bake for 35-40 minutes, or until the top is golden brown and the blueberry filling is bubbly.

Step 6: Cool and Serve

Once baked, remove the dish from the oven and allow it to cool completely in the pan. Once cooled, cut into squares and enjoy your delicious Low-Carb Blueberry Crumb Bars!

Smart Substitutions

• For a nut-free option, replace almond flour with sunflower seed flour.
• Use ghee instead of coconut oil or butter for a dairy-free option.
• Swap blueberries with raspberries or blackberries for a different flavor.
• Use a different sugar-free sweetener like erythritol or monk fruit, depending on your preference.

Common Errors (and Fixes)

• Bars are too crumbly: Ensure that you’ve properly measured the almond flour and that the coconut oil/butter is melted and well incorporated.
• Filling is too watery: Make sure to use the right amount of tapioca flour to thicken the filling.
• Burnt edges: If you notice the edges browning too quickly, cover the pan loosely with aluminum foil for the last 10 minutes of baking.
• Not sweet enough: Adjust the amount of sweetener according to your taste preferences.

Keep It Fresh: Storage Guide

You can store your Low-Carb Blueberry Crumb Bars in an airtight container in the refrigerator for up to one week. For longer storage, these bars freeze well. Just wrap them individually in plastic wrap and place them in a freezer-safe bag. They can be kept frozen for up to three months. When you’re ready to enjoy, simply thaw in the refrigerator overnight or at room temperature for a few hours.

Your Top Questions

Can I use other fruits in this recipe?

Absolutely! This recipe is quite versatile. You can substitute blueberries for other berries like raspberries, strawberries, or even diced peaches, depending on your preference.

Is almond flour the only flour I can use?

While almond flour is recommended for its low-carb content, you can use other low-carb flours like coconut flour. Just be aware that coconut flour absorbs more moisture, so you may need to adjust the quantities accordingly.

How do I know when the bars are done baking?

The bars are done when the top is a lovely golden brown and the blueberry filling is bubbling around the edges. A toothpick inserted in the center should come out clean or with just a few moist crumbs.

Can I make these bars ahead of time?

Yes, these Low-Carb Blueberry Crumb Bars can be made ahead of time. They store well in the fridge, so you can prepare them a day or two in advance of serving.

Bring It to the Table

These Low-Carb Blueberry Crumb Bars are not just a dessert; they’re an experience. With their sweet, fruity filling and crumbly topping, they’re sure to impress anyone who takes a bite. Whether you’re serving them at a gathering or enjoying them solo, these bars are a delicious way to indulge without derailing your low-carb lifestyle. So grab your ingredients and get baking; you won’t regret it!