Gluten-Free Blueberry Crumble Bars
Crumbly and sweet with zero-calorie sweetener, these gluten-free bars are a great snack or dessert.
Ingredients
- 1 ¼ cups cups almond flour
- ¾ cup gluten-free flour blend
- 2 tbsp Truvia or similar zero-calorie/carb sweetener
- 1 tbsp ground flaxseed meal
- ½ tsp salt
- ½ cup cold butter or margarine
- 2 - 4 tbsp cold water
- ¼ cup chopped pecans or walnuts
- 1 ½ cups frozen or fresh blueberries
- 1 tbsp Truvia or similar zero-calorie/carb sweetener
- ½ tbsp corn starch
- 1 tbsp lemon juice
Instructions
- Preheat the oven to 350°.
- Combine almond flour, gluten-free flour blend, 2 tbsp Truvia, flaxseed meal, and salt in a large bowl.
- Cut cold butter or margarine in small chunks and drop into the bowl of flour.
- Cut butter into the flour blend using either a pastry blender or a fork (or hands). a. The mixture will be crumbly. b. Try to get the butter or coconut oil to pea-sized pieces
- Add 1 tbsp cold water at a time, until the mixture starts to just come together.
- In a separate bowl, combine the fresh or frozen blueberries with 1 tbsp Truvia, ½ tbsp corn starch and 1 tbsp lemon juice, mix together until combined.
- In a 9”x9” brownie pan, add a little over half of the flour mixture and press down for the crust.
- Bake this crust for 7-10 minutes.
- After the 10 minutes is up, take out of the oven and add the blueberries, spreading out evenly in the pan, using caution as the pan will be hot.
- Add the chopped nuts to the remaining flour mixture, then crumble this blend on top of the blueberries.
- Bake for an additional 25-30 minutes, or until slightly brown on top.
- Let cool completely before slicing.
Notes
Note: 14 g Net carbs
I used frozen blueberries so I ended up using 2 tbsp water in my crust since the frozen blueberries gave off lots of water in baking.
Nutrition
Serving: 1barCalories: 270kcalCarbohydrates: 17g
