Delicious low carb blueberry crumble bars you can eat for breakfast or save for dessert. These sweet keto blueberry bars are delicious either way.
So once upon a time, I used to write recipes that weren’t completely low carb. I used to try to straddle the low carb world and the conventional world, so as to please more people. Yes, I tried to be a people pleaser and I tried to create some regular recipes that were still healthier, in the hopes of enticing more folks to make a few small changes.
So once upon a time, I wrote a recipe for some sugar-free Blueberry Breakfast Bars that were also gluten-free…but they certainly weren’t low carb. And they certainly weren’t something I could eat, but I made them for my kids and they loved them.
I had all but forgotten about them when a reader messaged me, asking me to re-do them in a keto friendly fashion. And I instantly thought it was a fabulous idea.
Because crumbly bars with a sweet berry filling are a summertime classic and whether you eat them for breakfast or dessert, it hardly matters. They are good both ways and they are so so so good with a cup of coffee.
How to make Low Carb Blueberry Bars
But of course, I no longer use any grains or grain-based flours. Nut flours like almond definitely present more of a challenge for crumble because they contain more moisture and you have to offset that a bit.
And you do have to be conscious of how much of the berry filling you are adding, as the carbs can add up quickly. And too much filling with an almond flour crust can end up soggy.
But I tweaked the crust from my Low Carb Chocolate Fudge Crumb Bars and I think it worked out really well. They reminded me so much of my mum’s date squares, which I used to love growing up. And my kids loved this version as much as the old one.
So I’d call that a success!
Please see my Low Carb Blueberry Breakfast Bars on Swerve Sweetener.
Susan Angell says
I made these with huckleberries since that’s what I had on hand and they are amazing!
Theresa says
Looking forward to making these blueberry bars
Tannis Baker says
These are delicious and easy to make. Thanks Carolyn.
Christy Taddei says
Hi Carolyn, I made a batch of these this evening. They are a hit with my very picky husband, I am trying to get him to eat less sugar. I split the flour between sunflower and almond flour which he prefers. Thank you for your recipes.
Camilla Crist says
Where is the recipe????
Carolyn says
Click the link at the bottom of the post. 🙂
Pam says
Delicious! Made with blueberries picked from my own blueberry bushes. Thanks for another delicious recipe!
Patti says
So, is this recipe in any of your books? I think I just need to but those and same on ink and paper ,lol!!
Patti says
Well, I certainly can’t type or proof today, lol
Carolyn says
No sorry. Most of my recipes are not in my books. Publishers want new material, not material that’s already available for free.
Jen says
Can you give tips on doubling the recipe? What should the cook time be? I have a ton of fresh berries I harvested and want to make a double batch.
Carolyn says
I’m sorry, you will have just watch it carefully. I make my recipes to spec, and I can’t possibly test out every variation.
Diane says
There is no recipe in this link? Can you please update ????
Carolyn says
Please click the big link that says “Please see my blueberry breakfast bars…”
Sharan says
I have not tried your recipes as yet but all look simply amazing. I just started on the Keto lifestyle so will be trying a few soon. I wanted to make these blueberry bars but the link is broken and not opening. Your site is very informative and so well put together. Thank you so much.
Carolyn says
Thanks for the heads up… I’ve let Swerve know that something is up with that page.
Rita says
I appreciate your recipes. I too spend lots of my time dreaming/thinking about food. I read recipes every day.
These blueberry bars are delicious. I splurged and added another half cup of blueberries. Keep up the good work!
Rochelle says
I made these today and substituted butter flavored coconut oil for butter (I’m dairy free for a while). I also was a bit short of flaked coconut so I added crushed toasted pecans to get the full measure. They turned out fantastic! I’ll be making them again and again! Thank you!