Low Carb Blueberry Dessert Bars
8.3g
Net Carbs
9.7g
Protein
18.5g
Fat
7.2g
Fiber
256
Calories
Cooking tip: These delicious fruit bars are pretty easy to put together, with a couple of notes for the crust. First, be sure to process the dry ingredients for the crust thoroughly, until the bars are very broken down. Then, dice the butter into small pieces, and only pulse just until a sand like texture begins to form. Overprocessing the crust will result in a more compact end result. Lastly, make sure the bars are covered with foil before baking, otherwise the crust will burn. With a little love for the crust, you might find these low carb dessert bars to be a party favorite!
Ingredients:
- 1 cup almond flour, super finely ground, gluten free King Arthur Flour
- 4 bars Atkins Blueberry Soft Baked Energy Bar
- 6 tablespoons butter, unsalted USDA
- 1/4 teaspoon table salt USDA
- 6 tablespoons Magic Baker zero sugar baking blend, Splenda
- 1/2 teaspoon cinnamon, ground USDA
- 1 teaspoon xanthan gum Bob's Red Mill
- 2 cups fresh blueberries USDA
- 1 teaspoon lemon zest USDA
- 3 tablespoons blackberry preserves, seedless, with fiber, sugar free Polaner
- 1 tablespoon Real Lemon lemon juice, 100% FNDDS
Directions:
- Preheat oven to 350°F. Prepare a 9-inch by 9-inch baking pan with spray oil and line with parchment.
- In a food processor, process crumbled Atkins Blueberry Soft Baked Bars, almond flour, 2 tablespoons granulated sugar substitute, cinnamon and salt until well combined. Add diced butter and pulse until a sand like consistency develops and it holds together when pinched. Set aside a rounded ½ cup of this mix for topping and press the remaining crust into the bottom of the prepared baking pan, creating an even layer without any holes. Bake for 8-10 minutes, until the top is beginning to brown.
- In a medium bowl, whisk together remaining ¼ cup sweetener and xanthan gum. Add sugar free jam, lemon juice, and lemon zest and whisk until well combined. Add washed blueberries and mix together until evenly distributed. Scrape into an even layer over the warm crust. Crumble the remaining crust mixture evenly over the blueberry layer, leaving some bigger chunks. Cover with foil and bake for 30 minutes, or until the blueberry layer is bubbling along the sides. Remove the foil and bake another 10 minutes, until the topping is golden, watching closely to ensure it does not burn.
- Allow the bars to cool completely in the pan, about 2 hours, before cutting. Cut into 9 even pieces and serve. One piece (1/9 of the pan) is one serving.
