Keto Blueberry Pie Bars will be your new favorite low carb dessert. The sweet natural blueberry flavor paired with the homemade crumble on top is what dessert dreams are made of. One serving has less than 6 grams of net carbs! In addition to being keto-friendly, this simple blueberry bar recipe is grain free, gluten-free, and sugar free as well.
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If you're looking for a low carb dessert option to feed a crowd, this is one of my go-to recipes. Using fresh blueberries really does take the flavor over the top. Is it possible to use frozen blueberries? It is - but in my opinion, fresh and in season blueberries are the best.
Making an almond flour crust proves that anything can be gluten-free and low carb with the right ingredients. Even someone who doesn't live a low carb keto lifestyle isn't going to be able to deny a piece of this crumble blueberry dessert. It's seriously just that good.
Speaking of blueberry treats, it's time to check out my Keto Blueberry Cheesecake recipe as well. This is another delicious dessert that is proof that you don't have to give up sweets to enjoy eating keto.
Ingredients
Coconut oil - Coconut oil is good healthy fat and great for adding a hint of natural sweetness.
Almond flour - Using almond flour is a great way to create a keto crust with a mild flavor.
Joy filled eats sweetener - This is one of my go-to sweeteners for my baking needs. It is a blend of erythritol, xylitol (or allulose), and stevia. Since it is twice as sweet as sugar you use less with no aftertaste.
Egg - A good boost of protein and also the main binding agent for the ingredients.
Vanilla - Using real vanilla extract is such a great flavor.
Blueberries - You can use fresh blueberries or frozen blueberries for this recipe. I prefer to use frozen in the filling plus a few fresh blueberries for a difference of textures.
Lemon juice - Adding lemon juice balances the sweetness. You don't taste it much so if you want a lemon flavor in your bars also add the zest of the lemon.
Xanthin gum - This is what creates a thicker consistency in the filling. Alternatively, you can use glucomannan or arrowroot.
Coconut flakes - The unsweetened shredded coconut flakes add a great texture and flavor. Be sure to get ones that don't have any added sugar.
How To Make Keto Blueberry Pie Bars
Step One: Preheat the oven to 350. Line a 9x9 square pan with parchment paper.
Step Two: Process the ingredients for the crust in a food processor until they come together in a ball.
Expert Tip: It will look like a smooth sand mixture once it's combined well and will start to form into a ball the more it's mixed. This might take a few minutes.
Step Three: Spread in the bottom of the prepared pan. You will need to press it out with your fingers.
Step Four: Combine the 12 oz blueberries, sweetener, and lemon juice in a small saucepan. Cook over medium heat for 5 minutes until bubbly. Add the xanthan gum.
Step Five: Pour the jam over the crust. Sprinkle with the fresh berries.
Step Six: Add the crumble ingredients (except the coconut) to the food processor. Pulse until large crumbs form.
Step Seven: Add the coconut and pulse just until they are mixed in. Sprinkle on top of the jam-covered crust.
Step Eight: Bake the blueberry bars for 40 minutes until golden brown.
Variations
Variations are great but will change net carbs, calorie count, and nutritional information of the Keto Blueberry Pie Bars.
Fruit - This is so good with blueberries, but you can change it up and use raspberries, blackberries, strawberries, or even peaches. Many people don't realize peaches have fewer net carbs than blueberries.
Lemon - Adding some lemon zest to this simple crumble for an even bigger pop of flavor.
Spices - Many baking spices could work well in this. Ginger, cinnamon, and nutmeg are popular choices.
Coconut - If you want you can omit the coconut products. Use butter in place of the coconut oil, and additional almond flour in both the crust and topping.
Pie - If you would like this to be shaped l like a pie you can absolutely make it on a pie plate or pie pan!
Common Questions
Can you add toppings to this easy blueberry dessert?
You can! Some dairy-free vanilla ice cream would be a great idea, or even just sprinkling a little bit of cinnamon right on top. Have everyone add their toppings to make it unique.
Can you use regular dough for the pie crust?
Using a store-bought pie crust is fine but make sure that it's gluten free, if you need it to be. There are coconut flour pie crusts or almond flour pie crusts that are premade at the store.
What else can be used as a thickener for the filling?
Adding in a little bit of cornstarch can be a simple way to make the filling thicker. You can also increase the number of blueberries to make it fuller. The instructions are pretty versatile when it comes to changing up the texture.
Can I use butter in this recipe?
If you want to add a bit of richness, you can add melted butter as a drizzle on the top before baking it. This won't make this recipe vegan or dairy-free any longer.
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Ingredients
Crust:
- ½ cup coconut oil cold
- 1 cup almond flour
- ⅓ cup coconut flour
- ⅓ cup Joy Filled Eats Sweetener (or see alternatives in recipe notes)
- 1 egg
- 1 teaspoon vanilla
Blueberry Filling:
- 12 oz blueberries fresh or frozen
- ⅓ cup Joy Filled Eats Sweetener (or see alternatives in recipe notes)
- 1 teaspoon lemon juice
- ½ teaspoon xanthan gum
- 4 oz blueberries fresh
Crumble:
- 6 tablespoon coconut oil melted
- ⅓ cup Joy Filled Eats Sweetener (or see alternatives in recipe notes)
- 1 cup almond flour
- ½ cup coconut flakes
Instructions
- Preheat the oven to 350. Line a 9x9 square pan with parchment paper.
- Process the ingredients for the crust in a food processor until they come together in a ball. Spread in the bottom of the prepared pan.
- Combine the 12 oz blueberries, sweetener, and lemon juice in a small saucepan. Cook over medium heat for 5 minutes until bubbly. Add the xanthan gum.
- Pour the jam over the crust. Sprinkle with the fresh berries.
- Add the crumble ingredients (except the coconut) to the food processor. Pulse until large crumbs form. Add the coconut and pulse just until they are mixed in. Sprinkle on top of the jam-covered crust.
- Bake for 40 minutes until golden brown.
Notes
Nutrition
Theresa Powell says
These get me in trouble every time. Hard to eat just one! But they are delectable!! Definitely have to freeze or we'll eat them in one night.
VICKIE BUETTNER says
Love this recipe! I used frozen aronia berries (thawed) and topped with fresh blueberries before baking. I also sprinkled a little cinnemon over the top of the berries before adding the top crumble. I didn't have vanilla extract so used almond extract.Turned out so good. It was so nice to have a crumble topping without oatmeal in it!! (oatmeal spikes my blood sugar) Thank you for sharing your gift of make so many wonderful recipes!! Husband loves the pie bars as well as I do!!
Erica Ruggieri says
These were SO good! Oh my word, I'm excited to find a recipe that reminds me of blueberry pie, which I have not had in 15 years. I used monk fruit sweetener and did use a little bit of butter substitute for the crumble top. DELISH!
Roxanne Klos says
How about using seedless grapes?
Taryn says
I think that would work but it will increase the carb amount quite a bit.
Karen says
Could you use Strawberries instead of blueberries
Taryn says
Sure!
Wendy says
We loved these so much!
Cam says
I love this amazing recipe! Thanks for sharing this
Karen says
These pie bars are delicious!! My only suggestion would be a pinch of salt in the crust and filling but I made this recipe exactly as written and it is wonderful. I would definitely make it again.
Anne says
I enjoy so many of your recipes. I can't wait to try this one out!! My mom is hoping for a bumper crop of blueberries this year, so maybe she will share with me. 🙂
Taryn says
Thanks, Anne! Hope you enjoy it 🙂