Ingredients:

  • 2 cups Almond Flour (finely ground)
  • 1/2 cup Coconut Flour
  • 3/4 cup Granulated Keto Sweetener
  • 1 teaspoon Baking Powder
  • 1/2 teaspoon Salt (Fine sea salt)
  • 1 cup Unsalted Butter (cubed, cold)
  • 1 teaspoon Vanilla Extract
  • 1 Large Egg (lightly whisked)
  • 1 1/2 cups Fresh or Frozen Blueberries
  • 1/4 cup Granulated Keto Sweetener
  • 1 tablespoon Lemon Juice (freshly squeezed)
  • 1/2 teaspoon Lemon Zest
  • 1/4 teaspoon Xanthan Gum
  • 1-2 tablespoons Water (optional, for fresh berries)

Instructions:

  1. Preheat oven to 350°F (175°C). Line an 8x8 inch baking pan with a parchment paper sling.
  2. Combine Dry Ingredients: In a large bowl, whisk together the almond flour, coconut flour, 3/4 cup sweetener, baking powder, and salt.
  3. Cut in the Butter: Add the cold, cubed butter. Use your fingertips or a pastry cutter to quickly work the butter into the flour until the mixture resembles coarse, pea-sized crumbs.
  4. Add Wet Ingredients: Stir in the vanilla extract and the lightly whisked egg until the dough just comes together.
  5. Divide and Chill: Reserve about 1 cup of the crumb mixture for the topping. Press the remaining mixture evenly into the prepared pan to form the base. Prick the base lightly with a fork. Chill the crust and the reserved streusel topping for at least 30 minutes in the freezer or refrigerator.
  6. Make the Filling: In a small saucepan, combine the blueberries, 1/4 cup sweetener, lemon juice, lemon zest, and water (if using fresh berries). Heat over medium heat until the berries begin to burst (about 5-7 minutes).
  7. Thicken Filling: Remove the saucepan from the heat. Gently sprinkle the xanthan gum over the hot filling while quickly stirring to prevent clumping. Stir for one minute until the mixture slightly thickens to a jammy consistency. Set aside to cool slightly.
  8. Par-Bake the Crust (Optional): Bake the chilled crust for 10 minutes.
  9. Assemble Bars: Remove the crust from the oven. Carefully pour the slightly cooled blueberry filling evenly over the par-baked crust.
  10. Add Topping and Bake: Crumble the reserved streusel mixture evenly over the blueberry filling. Return the pan to the oven and bake for an additional 20–25 minutes, or until the topping is golden brown.
  11. Cool Completely: Remove the pan from the oven and let it cool completely on a wire rack for 1.5 to 2 hours at room temperature. The bars must be fully set before slicing.
  12. Slice and Serve: Use the parchment sling to lift the entire slab out of the pan. Cut into 12 even squares.