Keto Blueberry Lemon Crumble Bars
These Keto Blueberry Lemon Crumble Bars are the perfect keto-fied dessert for your next party! They are great to take to family gathering, picnic, shower, or really anywhere you need to bring a dessert! These bars are also keto, low-carb, grain-free, and gluten-free.
Servings: 15 Servings
For the Crust
- 2 cups almond flour
- 2 tablespoons granular erythritol
- 2 teaspoons lemon zest
- 1/8 teaspoon salt
- 1/2 cup grass-fed butter chilled and cut into small pieces
- 1 egg
- 1 teaspoon vanilla extract
For the Filling
- 2 cups blueberries
- 1/4 cup granular erythritol
For the Crumble Topping
- 4 tablespoons grass-fed butter room temperature
- 1/4 cup Sukrin Gold
- 1/2 cup almond flour
Heat your oven to 400°F.
Line a 9 x 13-inch baking dish with parchment paper.
In a medium bowl, stir together the almond flour, erythritol, zest, and salt.
Cut in the butter until the mixture has coarse crumbles.
In a separate bowl, beat the egg and vanilla together and stir into the crumb mixture until a dough forms.
Press the dough into the bottom of your baking dish and bake for 12-15 minutes or until turning golden. Remove and set aside.
In a small bowl, mix the blueberries and erythritol together. Sprinkle the mixture over the baked crust.
In a medium bowl, mix the butter, Sukrin Gold, and almond flour together until the mixture is crumbly and sprinkle over the top of the blueberry layer.
Bake for another 25 minutes or until browned.