Ingredients
- For the Blueberry Filling:
- 1 cup blueberries (148g)
- 2 tbsp water
- ¼ cup allulose sweetener (or your preferred low-carb sweetener)
- ¼ tsp glucomannan (or xanthan gum)
- For the Crust:
- 1 ¾ cups almond flour (196g)
- ¾ cup shredded coconut (60g)
- ½ cup erythritol sweetener (100g)
- 2 tbsp coconut flour (14.2g)
- ½ tsp salt
- 6 tbsp butter, melted (85.21g)
- ½ tsp vanilla extract
Instructions
- Make the Blueberry Filling: In a medium saucepan over medium heat, combine the blueberries, sweetener, and water. Bring to a boil, then reduce the heat and simmer for about 10 minutes, until the berries can be easily mashed. Mash the berries slightly with a spoon or potato masher, then sprinkle with glucomannan and whisk vigorously to combine. Set aside and let it cool.
- Make the Crust: Preheat your oven to 350°F (175°C) and lightly grease an 8×8-inch metal baking pan. In a large bowl, whisk together almond flour, shredded coconut, erythritol, coconut flour, and salt. Stir in the melted butter and vanilla extract until the dough begins to clump together.
- Assemble the Bars: Press half of the crust mixture firmly into the bottom of the prepared pan. Bake for 10 minutes, then remove from the oven and let it cool for about 10 minutes. Spread the blueberry filling over the cooled crust. Sprinkle the remaining crust mixture over the filling, pressing it lightly into the filling to help it adhere.
- Bake: Bake for another 20-25 minutes, or until the top is golden and bubbly. Remove from the oven and let the bars cool completely before cutting them into squares.
Notes
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- Prep Time: 25 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Keto, Low-carb
Nutrition
- Serving Size: 1 bar
- Calories: 578
- Sugar: 5g
- Sodium: 205mg
- Fat: 47g
- Saturated Fat: 17g
- Unsaturated Fat: 30g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 8g
- Protein: 7g
- Cholesterol: 35mg
