Low Carb Blueberry Crumble Bars
Ingredients
Shortbread Crust
-
2
cups
almond flour
-
1
cup
Bob's Red Mill Shredded Coconut, powdered
-
⅓
cup
whey protein powder
-
⅓
cup
low carb sugar
-
½
teaspoon
salt
-
9
tablespoons
butter, melted
Blueberry Layer
-
2
cups
frozen blueberries
-
¼
cup
erythritol based sweetener
-
1
tablespoon
lemon juice
-
1
tablespoon
water
-
1
teaspoon
cornstarch or arrowroot
-
¼
teaspoon
xanthan gum
-
1-2
pinches
cinnamon
Crumble Topping
-
1
cup
reserved shortbread crust
-
⅓
cup
sliced almonds
-
to taste
more sweetener to sprinkle on top
Instructions
- Thaw blueberries with lemon juice and water in a pot over medium heat.
- Mix dry ingredients for the crust in a bowl and combine with melted butter.
- Press the crust mixture into a prepared 9x9 inch pan, reserving 1 cup for topping.
- Pour the blueberry mixture over the crust and sprinkle with reserved crust and sliced almonds.
- Bake at 350°F for 30-40 minutes until golden brown, then cool before cutting into squares.
Nutrition Facts (estimated)
Servings
16
Calories
187
Total fat
15g
Total carbohydrates
7g
Total protein
7g
Sodium
mg
Cholesterol
mg
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