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
Instructions
- Thaw the blueberries in a pot with lemon juice and water over medium heat.
- Mix the dry ingredients for the crust in a bowl.
- Melt the butter and combine it with the dry ingredients to form the crust mixture.
- Reserve 1 cup of the crust mixture for topping, then press the rest into a lined pan.
- Pour the blueberry mixture over the crust and sprinkle with reserved crust and sliced almonds.
- Bake in a preheated oven at 350°F for 30-40 minutes until golden brown.
- Cool completely before cutting into squares.
Nutrition Facts (estimated)
Servings
16
Calories
187
Total fat
15g
Total carbohydrates
7g
Total protein
7g
Sodium
0mg
Cholesterol
0mg
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