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Keto Blueberry Breakfast Bars Recipe

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3.8 from 15 reviews

These Keto Blueberry Breakfast Bars offer a delicious low-carb way to start your day. Made with almond flour, shredded coconut, and sweetened with erythritol and allulose, they are bursting with juicy blueberries for a tender and satisfying breakfast option that is free from sugar crashes.

  • Author: Zara
  • Prep Time: 25 minutes
  • Cook Time: 45 minutes
  • Total Time: 1 hour 10 minutes
  • Yield: 12 bars
  • Category: Breakfast
  • Method: Baking
  • Cuisine: American
  • Diet: Low Carb

Ingredients

Filling

  • 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

  1. Prepare the Filling: In a medium saucepan over medium heat, combine the blueberries, allulose sweetener, and water. Bring the mixture to a boil, then reduce the heat and simmer for 10 minutes until the berries are soft and easily mashed. Mash the blueberries slightly to create a chunky filling.
  2. Thicken the Filling: Sprinkle the surface of the blueberry mixture with glucomannan or xanthan gum, then whisk vigorously to combine. Allow the filling to cool completely.
  3. Preheat Oven and Prepare Pan: Preheat your oven to 350ºF (175ºC) and lightly grease an 8x8 inch metal baking pan.
  4. Make the Crust Dough: In a large bowl, whisk together the almond flour, shredded coconut, erythritol sweetener, coconut flour, and salt. Stir in the melted butter and vanilla extract until the mixture begins to clump and forms a dough.
  5. Bake Bottom Crust: Press half of the crust mixture firmly into the bottom of the prepared baking pan. Bake for 10 minutes, then remove from the oven and let it cool for 10 minutes.
  6. Assemble Bars: Spread the cooled blueberry filling evenly over the baked bottom crust. Sprinkle the remaining crust mixture over the top and press lightly to adhere it to the filling.
  7. Bake Bars: Return the pan to the oven and bake for an additional 20 to 25 minutes, until the top is golden brown and the filling is bubbly.
  8. Cool and Serve: Remove from the oven and let the bars cool completely before slicing into 12 servings.

Notes

  • Storage Information: Store bars in a covered container at room temperature for up to 5 days or refrigerate for up to 10 days.
  • For longer storage, freeze the bars for several months.
  • Ensure bars are completely cooled before storing to maintain texture and prevent sogginess.

Find it online: https://zaracooking.com/keto-blueberry-breakfast-bars-recipe/