What gives the name "breakfast bars" for these soft, crumbly keto blueberry treats?
They could be a rich dessert or a delicious sweet snack. However, we always want to eat blueberries for breakfast because of something about them. We like them in delicate keto scones and keto blueberry muffins. Additionally, we love using fresh blueberries from the farmer's market to top keto waffles.
They are just the right amount of decadent and healthy, with a buttery almond flour crust, a luscious blueberry filling, and a sweet crumb topping. Perfect for breakfast, snacking, or even dessert, they're simple to prepare.
Keto Blueberry Breakfast Bars Recipe
Without the sugar crash, these Keto
Blueberry Breakfast Bars are a tasty way to start the day. Full of luscious
blueberries and made with basic low-carb ingredients, they are soft, filling,
and incredibly portable.
Servings: 12
Preparation time: 25 minutes
Cook time: 45 minutes
Total time: 1 hour and 10 minutes
Ingredients to Make Keto Blueberry Breakfast Bars
- One cup of blueberries (148 grams)
- Two tablespoons of water
- 50 g, or 1/4 cup, of allulose sweetener
- 1/4 teaspoon xanthan gum or glucomannan
Crust:
- 196 g, or 1 3/4 cups Almond flour
- 60 g, or 3/4 cup Shredded coconut
- Half a cup (100 g) The erythritol sweetener
- Two tablespoons (14.2 grams) Coconut flour
- Half a teaspoon of salt
- 6 tablespoons (85.21 grams) Melted butter
- Half a teaspoon vanilla extract
Instructions to Make Keto Blueberry Breakfast Bars
Filling:
- Place the blueberries, water, and sweetener in a medium saucepan over medium heat. Once it reaches a boil, lower the heat and simmer for 10 minutes, or until the berries are easily mashed. Mash them up a little.
- Add the glucomannan to the surface and whisk to mix well. Allow to cool.
Crust:
- Lightly grease an 8 x 8-inch metal baking pan and preheat the oven to 350 degrees Fahrenheit.
- Mix the almond flour, coconut, sweetener, coconut flour, and salt in a large bowl. Add the vanilla extract and melted butter and stir until the dough starts to come together.
- Firmly press half of the mixture into the baking pan's bottom. After 10 minutes of baking, take it out of the oven and allow it to cool for another 10 minutes.
- After spreading the blueberry filling over the crust, top it with the remaining crust mixture. Lightly press the top crust into the filling to make it stick.
- Bake until golden and bubbly, 20 to 25 minutes more. Take it off and allow it to cool fully.
The bars can be kept in the refrigerator for up to 10 days or on the counter for up to 5 days in a closed container. Additionally, they can be frozen for a number of months.
Nutrition Information
|
Serving |
1 bar |
|
Calories |
179 KCAL |
|
Carbohydrates |
6.8 g |
|
Protein |
3.7 g |
|
Fat |
15.9 g |
|
Saturated fat |
7.3 g |
|
Fiber |
2.9 g |
Read Also >>> Blueberry Cobbler