THIS RECIPE IS SPONSORED BY BOB’S Crimson MILL

It would not be Summertime without one particular standout blueberry ease and comfort food stuff recipe – and this is it!

As we enter Summertime fruit time, I would be remiss to not include things like a reduced carb blueberry crumble bars recipe. I grew up on my mom’s fruit crumbles, buckles, brown Betty’s, and cobblers. My mother doesn’t consume new blueberries, but she’d love them cooked and virtually jam-like in these blueberry bars. I know my loved ones did!

Cultivated blueberries develop properly in my portion of California. Just about every calendar year we choose our youngsters to the neighborhood blueberry farm to decide on quarts and quarts of new blueberries. Of study course home made blueberry pie is a have to, as is reduced carb blueberry ice cream and sugar-totally free blueberry jam. Any leftover blueberries are frozen to appreciate during the calendar year.

For this reduced carb blueberry crumble bar recipe, I applied frozen blueberries with a handful of new blueberries for additional visual texture. If you’re a enthusiast of crumb or streusel toppings, like I am, then this recipe is in particular for you. Bob’s Crimson Mill tremendous-good almond flour and Bob's shredded coconut merge to make the ideal shortbread crust and topping.

All those new to a ketogenic way of life, have observed that reduced carb baking flours are rather diverse than traditional substances. We rely on a wide range of wholesome ground nuts and seeds for our baked items. Most recipes simply call for tremendous-good almond flour or coconut flour, but ground desiccated coconut or seeds increase nice texture and taste variants. If these products are new to you, you’ll obtain them in the Bob’s Crimson Mill section of your neighborhood grocery store or on Amazon.

Lastly, fruit does consist of organic sugar. I check out my very ideal to harmony flavor with carb count. Berries have the least volume of sugar in comparison to other fruits and are ideal for reduced carb keto dieters. These reduced carb blueberry crumble bars are scrumptious and present ½ an ounce of blueberries for each serving. But let us be honest, it is all about the crumble in any case!

Each individual reduced carb blueberry crumble bar is five net carbs.

[This publish and recipe could consist of affiliate backlinks.]

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Minimal Carb Blueberry Crumble Bars

Minimal carb blueberry crumble bars produced with almond flour and shredded coconut and loaded with a jammy blueberry filling. This sugar-totally free recipe serves up the flavor of Summertime any time of calendar year.

Servings: sixteen

Energy: 187 kcal

Substances

Shortbread Crust (reserve one cup for topping)

• 2 cups Bob's Crimson Mill Tremendous Good Almond Flour
• one cup Bob's Crimson Mill Shredded Coconut
• one/three cup whey protein powder
• one/three cup erythritol dependent sweetener like Sukrin :one or Swerve Granulated
• one/2 tsp salt
• 9 tbsp butter, melted

Blueberry Layer

• 2 cups frozen blueberries (eight oz)
• one/4 cup erythritol dependent sweetener (see above)
• one tbsp lemon juice
• one tbsp drinking water
• one tsp cornstarch or arrowroot
• one/4 tsp xanthan gum
• one-2 pinches cinnamon

Crumble Topping

• one cup reserved shortbread crust
• one/three cup sliced almonds
• far more sweetener to sprinkle on major

Directions

1. Blueberries: Put the blueberries, lemon juice, and drinking water in a little pot about medium warmth to thaw. Combine the dry substances jointly. When the berries have thawed, stir the dry substances into the blueberries and deliver up to a simmer, stirring till thickened. Eliminate from warmth to cool.

2. Shortbread Crust: Preheat oven to 350 levels F. Spray a 9x9 inch metallic pan with baking spray and line with a piece of parchment that covers all or most of the bottom of the pan and overhangs two opposite sides. This will enable you eliminate the whole dessert from the pan. 

3. Measure all of the dry substances into a smallish mixing bowl. Combine comprehensively with a whisk. Melt the butter and increase it to the dry substances. Stir and push the mixture with a big spoon or rubber spatula till the butter is integrated. Squeeze a little volume in your hand to test if it will hold jointly properly. If not, increase one-2 far more tablespoons of melted butter.

4. Assembly: Eliminate one cup of the crumb mixture. Dump the relaxation of the mixture into the organized pan, spread it evenly and major with a piece of waxed paper. Press the crust firmly into the pan with a flat bottomed glass. Pour the blueberries about the crust. There will be open up spaces. Crumble one/2 of the reserved crust mixture about the blueberries and then half of the almonds. Repeat. Sprinkle with additional sweetener if desired.

5. Bake: Put into the middle of the oven and bake for 30-forty minutes or till the major is golden brown. Permit cool wholly ahead of lifting out of the pan.  

6. Minimize the blueberry crumble into sixteen squares with a big chef's knife, chopping straight down. Store in an airtight container in the fridge. Would make sixteen. 
   

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