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.
Darla Whitehead says
I have a ton of blackberries, do you think this recipe would work or would it be too liquid?
Carolyn says
Should be fine!
Lisa says
These were really yummy! The flavors developed a little more after the 1st day. Cured the sweet tooth! Thanks for the great recipe!
Christine Christoffersen says
These are amazing, so satisfying. Thank you Carolyn!
Donna says
I’m so glad I found your page! I used to have a blueberry breakfast bar that I made with oats for breakfast along with my husband. We would warm them and top them with yogurt. I missed the flavor and the morning routine, but now, thanks to you, we are once more having our routine again, but mine is Keto! I can only eat so many eggs in a week too.
MaryBeth says
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?
Carolyn says
It should!
Kristy says
Hello
What do you suggest to replace xanthan gum? Gelatin?
Carolyn says
I don’t really suggest anything else but you’re welcome to try.
Debbie Hilliard says
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.
allison says
Love love them! Made a double batch and they were gone it no time!
Alice says
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.
Jaye Saylor says
This is one of my most successful keto desserts. Thanks for a great recipe!
Kathy says
What do you think about rhubarb in place of blueberries?
Carolyn says
Sure!
Kristen says
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!
Felicia says
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.
kathy mcgeehan says
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.
Carolyn says
Yes, they would.
Darcie Cooper says
Do you have any suggestions on what to use instead of shredded coconut?
Carolyn says
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.
Kim says
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?
Carolyn says
No…they are also subtracting the erythritol since it has zero impact on blood sugar.
Danielle says
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!
Carolyn says
No it’s more like a crumb crust.
Betsy Stokes says
The proof is in the final photo; the kids loved it! 😉
Shelby says
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!
Jan Deaton says
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.
Raven says
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????
Chelsey says
The link isn’t working. 🙁
Carolyn says
It is for me. Maybe their site was just down for a bit?
Gloria says
I do not see the recipe
Carolyn says
There is a link that leads to the recipe on the Swerve website.
Julia Mueller says
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