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.