These Keto Blueberry Breakfast Bars are a delicious way to start your day without the sugar crash. Made with simple low carb ingredients and bursting with juicy blueberries, they’re tender, satisfying, and perfectly portable.
Why do I call these tender, crumbly keto blueberry treats “breakfast bars”? They could easily be a luscious sweet snack or a decadent dessert. But there’s something about blueberries that always makes me want to eat them for breakfast.
I enjoy them in keto blueberry muffins and tender keto scones. And I adore topping keto waffles with fresh blueberries from the farmer’s market.
Reader’s Thoughts
“Delicious! Made with blueberries picked from my own blueberry bushes. Thanks for another delicious recipe!” — Pam
And given the state of my life right now, if I want to eat a blueberry crumb bar for breakfast, I am going to do it. I don’t recommend getting in my way, you might get hurt! And they are a delightful way to enjoy a bakery-style treat without all the carbs.
With a buttery almond flour crust, a juicy blueberry filling, and a sweet crumb topping, they strike the perfect balance between indulgent and wholesome. They’re easy to make and perfect for breakfast, snacking, or even dessert.
Why we love this recipe
- Bursting with fresh blueberry flavor in every bite
- Made with wholesome, low carb ingredients and no added sugar
- Buttery crust and crumb topping for classic bakery-style texture
- Easy to make with simple prep and minimal cleanup
- Perfect for breakfast, snacks, or healthy desserts
- Freezes well for make-ahead convenience
- Gluten-free and keto-friendly, but everyone will love them!
Ingredient Notes
- Blueberries: You can use fresh or frozen blueberries. Both work equally well.
- Sweetener: I recommend an erythritol-based sweetener for the crust, to allow it to firm up properly. For the filling, you can use allulose for a nice, syrupy sweet fruit mixture. If you can’t use allulose, try powdered sweetener.
- Glucomannan: Most cobbler bars take cornstarch to help thicken the filling, but a little glucomannan or xanthan gum does an admirable job for this keto version.
- Almond flour: You really do need to use a good finely ground almond flour for this recipe. No other nut meal or flour will give you the same shortbread like consistency.
- Coconut flour: A little coconut flour in the crust mixture helps offset the moisture in the almond flour.
- Shredded coconut: Be sure to use unsweetened shredded coconut.
- Kitchen staples: Butter, vanilla extract, and salt
Recipe Overview: How to make Keto Blueberry Bars
- Prepare the blueberry filling: Simmer the berries with water and sweetener until they release their juices. Then whisk in the glucomannan for a nice, thick filling.
- Prepare the crust mixture: Whisk the dry ingredients together and stir in the melted butter until the mixture begins to clump together.
- Par-bake the bottom crust: For a bottom crust that doesn’t get soggy, you want to bake it for 10 minutes first, then let it cool. This allows it to firm up.
- Add the filling: Spread the filling over the bottom crust after it cools. Take the remaining crumb mixture and sprinkle it generously overtop.
- Bake again: Bake another 20 to 25 minutes, or until the crust is light golden brown.
Tips for Success
You can use an 8×8 or a 9×9 inch pan. For the bigger pan, the bars will be thinner and will bake through more quickly so be sure to keep your eye on them.
I recommend metal baking pans as they cook more evenly. Ceramic and glass pans heat up more slowly but they also hold the heat longer, which can affect the outcome of your recipe. If you only have glass or ceramic, try lowering the temperature of your oven by 25 degrees. Be sure to watch them carefully and look for the visual cues for doneness.
If you’re not a fan of coconut, you can replace the shredded coconut with the same amount of almond flour. You can also replace the coconut flour with another 1/3 cup of almond flour.
Sweetener Options
If you want your crust to be crisp, you really need to use an erythritol based sweetener that contains no allulose whatsoever. The filling works best with allulose, as it makes it more syrupy and thick. But you can use any sweetener here, since you will be using some thickener as well.
Frequently Asked Questions
You can store these bars in a covered container in the fridge for up to a week. Do note that the crust does become softer the longer they sit.
This keto blueberry breakfast bar recipe has 6.8 grams of carbs and 2.9 grams of fiber per serving. If you count net carbs, each bar has 3.9 grams.
Keto Blueberry Bars Recipe
Servings: 12
These Keto Blueberry Breakfast Bars are a delicious way to start your day without the sugar crash. Made with simple low carb ingredients and bursting with juicy blueberries, they’re tender, satisfying, and perfectly portable.
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Filling
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In a medium saucepan over medium heat, combine the blueberries, sweetener, and water. Bring to a boil, and then reduce the heat and simmer 10 minutes, until the berries can be easily mashed. Mash them up a bit.
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Sprinkle the surface with glucomannan and whisk vigorously to combine. Let cool.
Crust
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Preheat the oven to 350ºF and lightly grease an 8×8 inch metal baking pan.
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In a large bowl, whisk together the almond flour, coconut, sweetener, coconut flour, and salt. Stir in the melted butter and the vanilla extract until the dough begins to clump together.
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Press half of the mixture firmly into the bottom of the prepared baking pan. Bake 10 minutes, then remove from the oven and let cool 10 minutes.
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Spread the crust with the blueberry filling and sprinkle with the remaining crust mixture. Press the top crust into the filling lightly to adhere.
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Bake another 20 to 25 minutes, until golden and bubbly. Remove and let cool completely.
Storage Information: Store the bars in a covered container on the counter for up to 5 days or in the fridge for up to 10 days. They can also be frozen for several months.
Serving: 1bar | Calories: 179kcal | Carbohydrates: 6.8g | Protein: 3.7g | Fat: 15.9g | Saturated Fat: 7.3g | Fiber: 2.9g
Nutritional Disclaimer
Please note that I am not a medical or nutritional professional. I am simply recounting and sharing my own experiences on this blog. Nothing I express here should be taken as medical advice and you should consult with your doctor before starting any diet or exercise program. I provide nutritional information for my recipes simply as a courtesy to my readers. It is calculated using MacGourmet software and I remove erythritol from the final carb count and net carb count, as it does not affect my own blood glucose levels. I do my best to be as accurate as possible but you should independently calculate nutritional information on your own before relying on them. I expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website.
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