Description
Sweet, soft, and bursting with blueberry flavor — these keto blueberry crumb bars are made with a buttery almond flour crust and a rich blueberry filling for a comforting dessert or breakfast treat!
Ingredients
1 cup almond flour
¼ cup coconut flour
½ tsp cinnamon (optional)
¼ tsp salt
¼ cup melted coconut oil or butter
¼ cup powdered erythritol or monk fruit sweetener (adjust to taste)
2 large eggs
¼ cup heavy cream or unsweetened almond milk
½ tsp vanilla extract
¼ cup mashed or pureed fresh blueberries (or sugar-free jam)
Optional: Crushed pecans or extra blueberries for topping
FOR KETO VERSION:
Use unsweetened blueberry puree or low-carb jam. For a vegan version, use flax egg and plant-based sweetener.
Instructions
Preheat oven to 350°F (175°C) . Line an 8×4-inch loaf pan with parchment paper.
In a bowl, mix almond flour , coconut flour , cinnamon , and salt .
Add melted oil and powdered sweetener , stirring until crumbly. Press half into the bottom of the pan — this is your base.
In another bowl, whisk eggs , heavy cream , vanilla , and blueberry puree until smooth. Pour over the crust.
Top with remaining flour mixture or crumble in crushed nuts for extra texture.
Bake for 25–30 minutes or until golden and firm to touch.
Let cool completely before slicing into bars or squares.
Notes
These get even better after chilling! Store in the fridge for up to 5 days or freeze individual slices for grab-and-go snacks. Perfect with coffee, tea, or as a post-workout treat. 
- Prep Time: 10 mins
- Cook Time: 30 mins
Nutrition
- Serving Size: 8 bars
- Calories: 140
- Fat: 11g
- Carbohydrates: 4g
- Protein: 4g