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Keto Blueberry Crumble Bars

Bring snack time to a whole other level with these Keto Blueberry Crumble Bars!

Keto Blueberry Crumble Bars cooled and sliced into 12.

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Blueberry bars have always been a favourite of mine, so naturally I had to make a sugar free version! I mean, what better way to start the day than with one of these Keto Blueberry Bars? Snack time couldn’t get any tastier, and you could also serve them as dessert, possibly with a scoop of sugar free ice cream! Whichever way you choose to enjoy these beauties, I hope you love them as much as we do!

Why it works

  1. With a shortbread base, lemony blueberry filling, shortbread crumbles and sliced almonds, these Keto Blueberry Bars are super delicious!
  2. Make a batch and then freeze them for an easy grab and go breakfast or snack.
  3. Sugar free and keto friendly, these Keto Blueberry Bars come in at just 2.4 g net carbs per bar!
Stack of keto blueberry bars.

Ingredients

Scroll down to the recipe card for ingredient measurements.

  • blueberries
  • sweetener
  • lemon juice
  • lemon zest
  • unsalted butter
  • golden sweetener
  • sea salt
  • vanilla
  • almond flour
  • sliced almonds

Sweeteners – My favourite sweetener to use is a monk fruit / erythritol blend, and my brand of choice is either SoNourished or Lakanto. SoNourished has a granular or powdered form, whereas Lakanto has either a granular or a golden. The golden is a brown sugar replacement and the main sweetener used in these Keto Blueberry Bars!

How to make Keto Blueberry Crumble Bars

Dump the blueberries into a small saucepan and add 1 tbsp sweetener, lemon juice and zest.

Saucepan with blueberries, lemon zest and sweetener.

Give it a stir, bring it to a simmer and cook for 8 minutes. Using an immersion blender, puree the blueberry sauce until smooth, then set aside to cool.

Heat the oven to 350° and line an 8×8″ baking dish with parchment paper. Add the slightly softened butter to a mixing bowl and cream with hand blender until all lumps are gone. Add the golden sweetener and blend until smooth. Mix in the vanilla and sea salt until fully combined.

Dump the almond flour into the mixing bowl and blend on low with the hand blender, just until the almond flour is barely mixed in. It should resemble coarse crumbles. Do not over mix!

dough crumbles.

Take a little over half of the dough and sprinkle into the bottom of the baking dish. Press down lightly to firm the dough into place, and then pour the blueberry sauce evenly over the surface of the base layer.

Baking dish with blueberry sauce and a few crumbles on top.

Take the rest of the crumbled dough and spread it out evenly over the blueberry sauce, then top with the sliced almonds.

Baking dish with the keto blueberry bars, all ready to be baked.

Bake in the preheated oven for about 25 minutes, until the top of the Keto Blueberry Bars are golden.

Freshly baked Keto Blueberry Crumble Bars, ready to be cooled and sliced into 12.

Remove from the oven and cool until room temperature, then refrigerate until firm, about 2 hours. Slice into 12 and enjoy!

Expert Tips

  1. If you don’t have golden sweetener, you could use any sweetener of choice instead, though I highly recommend Lakanto’s Golden Monk Fruit Sweetener.
  2. Don’t have an immersion blender? Cool the blueberry sauce to room temperature and then blend it in a blender or food processor.
  3. If the butter is too warm, the dough may smear when blended with the almond flour. To avoid this, may sure your butter is closer to the fridge temperature than room temperature.
  4. If the dough did not create nice crumbles, place the bowl of dough into the freezer for a little while, until it is cold enough to crumble.
Keto Blueberry Crumble Bars cooled and sliced into 12.

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Keto Blueberry Crumble Bars cooled and sliced into 12.

Keto Blueberry Crumble Bars

Perfect for breakfast, snacking or dessert, these Keto Blueberry Crumble Bars feature a shortbread crust, lemony blueberry sauce and a crumble topping!
Print Pin Rate
Prep Time: 25 minutes
Cook Time: 35 minutes
Cooling Time: 2 hours
Total Time: 1 hour
Servings: 12 bars
Author: Aleta

Ingredients

Instructions

Directions

  • Pull the butter from the refrigerator and set aside to warm slightly. Zest a lemon to get ½ tsp zest and then juice it to get 1 tbsp juice. Dump the blueberries into a small saucepan, add 1 tbsp granular sweetener and the lemon juice and zest. Give it a stir, bring it to a simmer and cook for 8 minutes. Using an immersion blender, puree the blueberry sauce until smooth, then set aside to cool.
  • Heat oven to 350° and line an 8×8" baking dish with parchment paper. Add the butter to a mixing bowl and cream with the electric hand blender until all lumps are gone. Add the golden sweetener and blend until smooth. Mix in the vanilla and sea salt until fully combined.
  • Dump the almond flour into the mixing bowl and blend on low with the hand blender, just until the almond flour is barely mixed in. This should create coarse crumbles. Do not over mix!
  • Take a little over half of the dough and sprinkle into the bottom of the baking dish. Press down lightly to firm the dough into place, and then pour the blueberry sauce evenly over the surface of the crust.
  • Take the rest of the crumbled dough and spread it out evenly over the blueberry sauce. Sprinkle the sliced almonds over the surface and then bake in the preheated oven for about 25 minutes, until the top of the Keto Blueberry Bars are golden.
  • Remove from the oven and cool until room temperature, then refrigerate until firm, about 2 hours. Slice into 12 and enjoy!

Notes

Expert Tips

  1. If you don’t have golden sweetener, you could use your sweetener of choice instead, though I highly recommend Lakanto’s Golden Monk Fruit Sweetener.
  2. Don’t have an immersion blender? Cool the blueberry sauce to room temperature and then blend it in a blender or food processor.
  3. If the butter is too warm, the dough may smear when blended with the almond flour. To avoid this, make sure your butter is closer to fridge temperature than room temperature.
  4. If the dough did not create nice crumbles, place the bowl of dough into the freezer for a little while, until it is cold enough to crumble.
 

Nutrition Facts

Nutrition facts are an estimate only! The ingredients you choose could have different nutritional values than the ingredients I have used.  
 * Net carb count excludes both fibre and sugar alcohols, because these do not affect blood sugar in most people.
Deduct fibre ( 1.9g ) and sugar alcohols ( 9g ) from the total carbs to get 2.4 g net carbs per bar.

Nutrition

Serving: 1bar | Calories: 168kcal | Carbohydrates: 13.3g | Protein: 3.4g | Fat: 16.2g | Sodium: 49mg | Fiber: 1.9g

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