Low-Carb Blueberry Crumb Bars
These Low-Carb Blueberry Crumb Bars are a delightful treat! Bursting with juicy blueberries and a crumbly almond flour crust, they satisfy your sweet tooth guilt-free.
Servings: 12 servings
Ingredients
- 3 cups fresh or frozen blueberries
- 1 tablespoon sugar-free granulated sweetener
- 1 tablespoon tapioca flour
- 1 pinch sea salt
- 3 cups almond flour
- ½ cup coconut oil or butter melted
- ½ cup sugar-free sweetener
- 1 pinch sea salt
Instructions
- Preheat your oven to 350°F (175°C) to ensure even baking.
- In a mixing bowl, combine the blueberries, sugar-free sweetener, tapioca flour, and a pinch of sea salt. Mix gently and set aside.
- In another bowl, combine almond flour, sugar-free sweetener, and a pinch of sea salt. Mix well, then add melted coconut oil (or butter) and stir until crumbly.
- Lightly grease the baking dish. Press two-thirds of the crumb mixture into the bottom, pour in the blueberry filling, and top with remaining crumbs.
- Bake for 35-40 minutes until the top is golden brown and filling is bubbly.
- Allow to cool completely in the pan, then cut into squares and serve.
Equipment
- 9x9-inch Baking Dish
- Mixing Bowls
- Rubber spatula
- Whisk
- Oven
Notes
- Store in an airtight container in the refrigerator for up to one week.
- These bars freeze well; wrap individually and store in a freezer-safe bag for up to three months.
- For nut-free, swap almond flour with sunflower seed flour.