Why do I call these tender, crumbly keto blueberry treats “breakfast bars”? They could easily be a luscious sweet snack or a decadent dessert. But there’s something about blueberries that always makes me want to eat them for breakfast.
I enjoy them in keto blueberry muffins and tender keto scones. And I adore topping keto waffles with fresh blueberries from the farmer’s market.
Reader’s Thoughts
“Delicious! Made with blueberries picked from my own blueberry bushes. Thanks for another delicious recipe!” — Pam
And given the state of my life right now, if I want to eat a blueberry crumb bar for breakfast, I am going to do it. I don’t recommend getting in my way, you might get hurt! And they are a delightful way to enjoy a bakery-style treat without all the carbs.
With a buttery almond flour crust, a juicy blueberry filling, and a sweet crumb topping, they strike the perfect balance between indulgent and wholesome. They’re easy to make and perfect for breakfast, snacking, or even dessert.
Why we love this recipe
- Bursting with fresh blueberry flavor in every bite
- Made with wholesome, low carb ingredients and no added sugar
- Buttery crust and crumb topping for classic bakery-style texture
- Easy to make with simple prep and minimal cleanup
- Perfect for breakfast, snacks, or healthy desserts
- Freezes well for make-ahead convenience
- Gluten-free and keto-friendly, but everyone will love them!
Ingredient Notes
- Blueberries: You can use fresh or frozen blueberries. Both work equally well.
- Sweetener: I recommend an erythritol-based sweetener for the crust, to allow it to firm up properly. For the filling, you can use allulose for a nice, syrupy sweet fruit mixture. If you can’t use allulose, try powdered sweetener.
- Glucomannan: Most cobbler bars take cornstarch to help thicken the filling, but a little glucomannan or xanthan gum does an admirable job for this keto version.
- Almond flour: You really do need to use a good finely ground almond flour for this recipe. No other nut meal or flour will give you the same shortbread like consistency.
- Coconut flour: A little coconut flour in the crust mixture helps offset the moisture in the almond flour.
- Shredded coconut: Be sure to use unsweetened shredded coconut.
- Kitchen staples: Butter, vanilla extract, and salt
Recipe Overview: How to make Keto Blueberry Bars
- Prepare the blueberry filling: Simmer the berries with water and sweetener until they release their juices. Then whisk in the glucomannan for a nice, thick filling.
- Prepare the crust mixture: Whisk the dry ingredients together and stir in the melted butter until the mixture begins to clump together.
- Par-bake the bottom crust: For a bottom crust that doesn’t get soggy, you want to bake it for 10 minutes first, then let it cool. This allows it to firm up.
- Add the filling: Spread the filling over the bottom crust after it cools. Take the remaining crumb mixture and sprinkle it generously overtop.
- Bake again: Bake another 20 to 25 minutes, or until the crust is light golden brown.
Tips for Success
You can use an 8×8 or a 9×9 inch pan. For the bigger pan, the bars will be thinner and will bake through more quickly so be sure to keep your eye on them.
I recommend metal baking pans as they cook more evenly. Ceramic and glass pans heat up more slowly but they also hold the heat longer, which can affect the outcome of your recipe. If you only have glass or ceramic, try lowering the temperature of your oven by 25 degrees. Be sure to watch them carefully and look for the visual cues for doneness.
If you’re not a fan of coconut, you can replace the shredded coconut with the same amount of almond flour. You can also replace the coconut flour with another 1/3 cup of almond flour.
Sweetener Options
If you want your crust to be crisp, you really need to use an erythritol based sweetener that contains no allulose whatsoever. The filling works best with allulose, as it makes it more syrupy and thick. But you can use any sweetener here, since you will be using some thickener as well.
Frequently Asked Questions
You can store these bars in a covered container in the fridge for up to a week. Do note that the crust does become softer the longer they sit.
This keto blueberry breakfast bar recipe has 6.8 grams of carbs and 2.9 grams of fiber per serving. If you count net carbs, each bar has 3.9 grams.
Keto Blueberry Bars Recipe
Ingredients
- 1 cup (148 g) blueberries
- 2 tbsp water
- 1/4 cup (50 g) allulose sweetener
- 1/4 tsp glucomannan, or xanthan gum
Crust:
- 1 3/4 cups (196 g) almond flour
- 3/4 cup (60 g) shredded coconut
- 1/2 cup (100 g) erythritol sweetener
- 2 tbsp (14.2 g) coconut flour
- 1/2 tsp salt
- 6 tbsp (85.21 g) butter, melted
- 1/2 tsp vanilla extract
Instructions
Filling
- In a medium saucepan over medium heat, combine the blueberries, sweetener, and water. Bring to a boil, and then reduce the heat and simmer 10 minutes, until the berries can be easily mashed. Mash them up a bit.
- Sprinkle the surface with glucomannan and whisk vigorously to combine. Let cool.
Crust
- Preheat the oven to 350ºF and lightly grease an 8×8 inch metal baking pan.
- In a large bowl, whisk together the almond flour, coconut, sweetener, coconut flour, and salt. Stir in the melted butter and the vanilla extract until the dough begins to clump together.
- Press half of the mixture firmly into the bottom of the prepared baking pan. Bake 10 minutes, then remove from the oven and let cool 10 minutes.
- Spread the crust with the blueberry filling and sprinkle with the remaining crust mixture. Press the top crust into the filling lightly to adhere.
- Bake another 20 to 25 minutes, until golden and bubbly. Remove and let cool completely.
Notes
Nutrition
Nutritional Disclaimer
Please note that I am not a medical or nutritional professional. I am simply recounting and sharing my own experiences on this blog. Nothing I express here should be taken as medical advice and you should consult with your doctor before starting any diet or exercise program. I provide nutritional information for my recipes simply as a courtesy to my readers. It is calculated using MacGourmet software and I remove erythritol from the final carb count and net carb count, as it does not affect my own blood glucose levels. I do my best to be as accurate as possible but you should independently calculate nutritional information on your own before relying on them. I expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website.
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I made these and they were wonderful! I have a ton of blueberries and a dairy-free niece, would coconut oil work in place of butter?
It should!
Hello
What do you suggest to replace xanthan gum? Gelatin?
I don’t really suggest anything else but you’re welcome to try.
Delicious! I love anything with blueberries and this recipe taste as good as it looks. I am so glad to have a “streusel” topping. I learned when I made the Low Carb Coconut Macadamia Bars to keep an eye on the crust because one minute too long can make a big difference. In my oven, it only took 8 minutes to bake the crust and about 20 minutes on the final bake. This is definitely a keeper and I think it would be easy to use other berries or maybe even spread on your favorite low card jam. Thanks again for another great recipe.
Love love them! Made a double batch and they were gone it no time!
This is my first post to you and I must say, I thoroughly enjoyed the Breakfast Blueberry Bars. Next time I will double the amount of blueberries, as I thought the filling was a little skimpy. Otherwise I loved them and so did my husband. I’ve been on your keto diet now for a couple of months and am learning so much. I just got your cookbook yesterday and I see there are many wonderful recipes to try.
Thank you for helping us enjoy this way of life.
This is one of my most successful keto desserts. Thanks for a great recipe!
What do you think about rhubarb in place of blueberries?
Sure!
I’m just wondering (as with all your baked goods) if these have to be stored in the fridge or if they can be left on the counter (covered of course). The reason I ask is because I have a pretty crowded fridge most of the time so the less I have to store in it the better. I didn’t know if you had any hard and fast rules about when baked goods can be left out and when they should be refrigerated. Like if they have fruit/vegetables in them they need to be refrigerated. Or maybe if they contain dairy products like sour cream, heavy cream, ricotta cheese, butter, etc. they need to be refrigerated. Thanks!
Made these last night and they are delicious! I am always leery when there is cooking in a saucepan with sticky things (clean up issues), but these were super easy. Thanks for the updated recipe.
They are the same calorie count and slight uptake in net carbs as the butter pecan cookies in your easy meal plan, and so were a great substitute so I could also use up some fresh blueberries.
Can’t wait to try these. Do you think frozen blueberries would work? I have a huge bag that I bought at Costco and hate to have to buy fresh now.
Yes, they would.
Do you have any suggestions on what to use instead of shredded coconut?
The shredded coconut gives the best texture but you could try flax seed meal too. More almond flour would be fine but not quite the same.
On the swerve site, it shows the total carbs are 18g and net carbs are 3G. The math doesn’t make sense as the Fiber is only 3G. Is this a typo?
No…they are also subtracting the erythritol since it has zero impact on blood sugar.
I would love to makes! How would you describe the crust? A shortbread-type perhaps? I have a lot of experience baking fruit bars with regular ap flour, and I’m wondering how these compare. Love your site!
No it’s more like a crumb crust.
The proof is in the final photo; the kids loved it! 😉
Blueberries are my FAV. I will be trying this recipe! For the most part I cook for the way I have been eating (which is Keto thanks to you!) But, I still have to feed others who won’t (stubborn people) or don’t follow the Keto lifestyle. However, the more recipes I can find that those “others” will eat, the happier I am. While I don’t have flour and sugar in my house, and I will not bake that way, there have been products in my house I don’t consume. Its been my goal to turn current baked goodies from my blog to the Keto diet and I’m working on it slowly but surely! Its not easy when you are the only one following a diet! I totally wish I could convert Grumpy 100% but I guess I’m lucky he’s converted a tiny percent!
I am also the only one on the diet. My Grumpy is approaching obiesity but refuses to change his eating habits. Hopefully he will change but I doubt it. I’m so happy with how I look and how I feel that I will never go back to my former diet.
Omgoodness, I hate being the only keto person in the house????It would make my life so much easier if we all ate the same. It would be a lot less temptation too! Anywho, I’m glad that you provide these keto recipes. I need them to stay on track so thanks for sharing????
The link isn’t working. 🙁
It is for me. Maybe their site was just down for a bit?
I do not see the recipe
There is a link that leads to the recipe on the Swerve website.
I’ve learned along the way it’s important to stay true to yourself and your eating philosophy too…after all, that’s why our followers are following us. Reading this was a great reminder for me!
These breakfast bars are making my mouth water! They look so fresh and inviting! xo