Ingredients:

  • 1 1/2 cups super-fine blanched almond flour (180 g)
  • 1/2 cup unsalted butter, chilled and cubed (115 g)
  • 1/2 cup granulated keto sweetener (Erythritol/Monk Fruit Blend preferred) (100 g)
  • 1 large egg, lightly whisked (50 g)
  • 1 tsp vanilla extract (5 ml)
  • 1/4 tsp fine sea salt (1 g)
  • 2 cups fresh or frozen blueberries (280 g)
  • 1/4 cup granulated keto sweetener (50 g)
  • 1 Tbsp lemon juice, freshly squeezed (15 ml)
  • 1 tsp lemon zest
  • 1/2 tsp pure vanilla extract (2.5 ml)
  • 1/2 tsp xanthan gum (2 g)

Instructions:

  1. Prepare the Pan and Oven: Preheat oven to 350°F (175°C). Line a 9x9 inch pan with parchment paper, leaving generous overhang on two sides.
  2. Combine Dry Ingredients: In a large bowl, whisk together the almond flour, salt, and sweetener for the crust.
  3. Cut in the Butter: Add the chilled, cubed butter to the dry ingredients. Cut in the butter using a pastry blender or your fingertips until the mixture resembles coarse, pea-sized crumbs.
  4. Form the Dough: Add the whisked egg and vanilla extract. Mix gently until a cohesive dough forms.
  5. Reserve Crumble Topping: Remove and set aside ¾ cup (90g) of this dough mixture. Place the reserved crumble in the fridge to keep it cold.
  6. Press the Base: Press the remaining dough evenly into the bottom of the prepared pan, forming the crust. Prick the crust lightly with a fork.
  7. Initial Chill: Place the pan with the crust into the freezer or fridge for 30 minutes to prevent shrinkage during baking.
  8. Prepare the Filling: In a medium bowl, combine the blueberries (no need to thaw if frozen), lemon juice, zest, vanilla, and sweetener.
  9. Thicken the Filling: Sprinkle the xanthan gum over the blueberry mixture and stir gently but quickly for about 30 seconds until slightly thickened and uniformly coated.
  10. Layer the Bars: Remove the chilled crust from the freezer. Pour the blueberry filling evenly over the crust.
  11. Add the Topping: Retrieve the reserved cold crumble topping mixture and sprinkle it evenly over the blueberry filling.
  12. Bake: Place the pan in the preheated oven. Bake for 40 to 45 minutes, or until the topping is golden brown and the blueberry filling is visibly bubbling slightly in the centre.
  13. Cool Completely: Remove the pan from the oven. Allow the bars to cool at room temperature for at least one hour, then transfer them to the refrigerator for a further hour to fully set.
  14. Slice and Serve: Use the parchment paper overhang to lift the entire slab out of the pan. Slice into 12 even squares and serve.