Keto Blueberry Crumble Bars are absolutely perfect for your

weekend or holiday brunch. Crumble Bar recipes may look

intimidating to make, but it’s actually quite easy. Think of it
as a two part recipe. You’ve got your delicious crust and
crumble and then the fruit filling. The blueberry filling is
where this blueberry dessert recipe gets tasty.

You can buy frozen berries and use them in this recipe because it’s a cheaper and
more efficient. You can definitely use fresh berries, but frozen will most likely be
cheaper. If you decide to use frozen berries for this recipe, you may need to increase
the cooking time on the filling. Frozen berries typically release more liquid than fresh.
You’re going to be making these bars for every single friend gathering or holiday
brunch. You could also substitute the blueberries for another berry or fruit of choice if
you want to switch things up. The possibilities are endless, but the result will always
be delicious.

Keto Blueberry Crumble Bars Recipe

Ingredients:
o 1 cup blueberries
o 2 tbsp water
o 1/4 cup Swerve (confectioners)
o 1/4 tsp xanthan gum

Crust – Crumble:
o 1 1/2 cups almond flour
o 3/4 cup shredded coconut
o 1/2 cup Swerve (granular)
o 2 tbsp coconut flour
o 1/2 tsp sea salt

1
 o 6 tbsp butter (melted)
o 1/2 tsp vanilla extract

Preparation:
In a medium saucepan over medium heat, combine the blueberries and water. Bring
to a boil and then reduce the heat and simmer 10 minutes, until the berries can be
easily mashed. Mash them up a bit. Whisk in the sweetener, and then sprinkle the
surface with xanthan gum and whisk vigorously to combine. Let cool.

Preheat the oven to 350 F. In a large bowl, whisk together the almond flour, coconut,
sweetener, coconut flour and salt. Stir in the melted butter and the vanilla extract
until the dough begins to clump together. Press half of the mixture firmly into the
bottom of pan. Bake 10 minutes, then remove from the oven and let cool 10 minutes.
Spread the crust with the blueberry filling and sprinkle with the remaining crust
mixture. Press the top crust into the filling lightly to adhere.
Bake another 20 to 25 minutes, until golden and bubbly. Let cool completely before
cutting and serving. Store in refrigerator.
Nutrition Facts:
Servings: 12
Serving Size: 1 bar
o Calories 120
o Total Fat 15 g
o Total Saturated Fat 7 g
o Cholesterol 15 mg
o Sodium 85 mg
o Total Carbs 18 g
o Net Carbs: 3 g
o Dietary Fiber 4 g
o Sugars 3 g
o Swerve 11 g

2
o Protein 3 g