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Low-Carb Blueberry Crumb Bars

5-Ingredient Low-Carb Blueberry Crumb Bars are grain-free, sugar-free, dairy-free, vegan, and so easy to make! With a flaky almond flour shortbread crust, fresh jammy blueberry filling and a crumble topping, these easy low-carb crumb bars are so addicting!

Keto blueberry crumb bars in the background, one bar on a wooden plate in the front with fresh blueberries all around

Chewy, gooey jammy keto blueberry crumb bars atop a grain-free shortbread crust with a crumble topping is what we’re getting into here.

Buttery flavors mixed with berry tang and the perfect level of sweetness to remind you dreams do come true.

In fact, they are grain-free, sugar-free, dairy-free, egg-free, vegan, and guess what?

We only need 5 basic ingredients to make these delicious low-carb treats!

If you tried my Keto Strawberry Crumb Bars, Paleo Apple Pie Bars, or my Paleo Blueberry Crumb Bars, you’re already familiar with what we’ve got going on here!

hand holding a blueberry crumb bar to get a side visual of the bars

What I love the most about these tasty little keto blueberry crumb bars is how easy they are to make.

We whip up the shortbread crust and topping at the same time, since both are made out of the exact same ingredients and quantities of those ingredients.

While the crust is baking, we stew up some blueberries on the stove top to make that jammy berry filling.

We put the bars together, bake, slice, enjoy, then praise life for being so bountiful!

Let’s discuss the 5 simple ingredients needed for these keto blueberry bars!

Ingredients for Low-Carb Blueberry Crumb Bars:

Almond Flour: Used as the base and the topping for the bars, we use super fine almond flour to form the crust and the crumble topping. I use Bob’s Red Mill Almond Flour, but you can go with any brand you love. Just note that various brands of almond flour contain different absorbencies, so results may vary slightly between brands.

While coconut flour is an awesome grain-free low-carb flour for baking on the keto diet, it can’t be used as a 1:1 substitute for almond flour here, as it absorbs four times the amount of liquid. I may develop a coconut flour version of this recipe in the future!

Coconut Oil (or Butter): In order to bring the almond flour crust mixture together, we need some form of fat. Use melted coconut oil to keep the recipe dairy-free or melted butter if you aren’t dairy-free. I’ve tested both options extensively, and both are marvelous!

Sugar-Free Granulated Sweetener: Just a touch of sugar-free granulated sweetener wins us a magical crumb bar that isn’t too sweet. My top three recommendations for sugar-free granulated sweeteners are Lakanto Monk Fruit Sweetener, Swerve, and Truvia. All three have been tried and true for me for all of my low-carb keto recipes.

Sea Salt: Remember, sea salt enhances the flavor of everything it touches, so be sure to add it to both the blueberry filling and the crust mixture!

Fresh or Frozen Blueberries: Fresh berries are the star of the show here! You can use either fresh or frozen blueberries to make the blueberry filling. If you use fresh blueberries, note that the blueberry filling mixture will look dry at first but as it heats up, the blueberries will begin to release liquid and it will begin looking more saucy. You won’t need to add any liquid to the blueberry mixture.

Tapioca Flour: In order to thicken the blueberry filling, we need a thickening agent. I’ve found tapioca flour or arrowroot flour to be particularly handy for this task in gluten-free baking. All you need is a small amount, so while tapioca flour isn’t typically considered a “keto approved” food, the net carbs are still so low you won’t have an issue with raising blood sugar.

Optional Additions:

If you have it on hand, you can add 2 teaspoons of pure vanilla extract or 1 teaspoon of almond extract to the almond flour shortbread crust mixture. This will bring warm flavor to the crust.

Love nutty toppings? Mix in ½ cup of chopped pecans or walnuts to the reserved crumble topping for sprinkling on top of the crumb bars.

Add 2 teaspoons to 1 tablespoon of fresh lemon zest (or orange zest) and 2 teaspoons of lemon juice to the crumb mixture for some zesty lemon action.

Let’s bake these beautiful gluten-free keto blueberry crumble bars already!

Low-Carb Blueberry Crumb Bars cut into slices on a sheet of brown parchment paper

How to Make Sugar-Free Low-Carb Blueberry Crumb Bars:

Prepare the Crust and Topping:

The crust and topping are made from the exact same mixture so we get to multi-task and make them both at the same time. There’s no need to separate the dry ingredients from the wet ingredients for the crumb mixture. Everything can go in the bowl together at the same time.

Preheat the oven to 350 degrees Fahrenheit and line a 9” x 9” baking pan with parchment paper. 

Stir all of the ingredients for the crust and topping in a mixing bowl until it is well combined and a thick sticky dough forms. If you’d like, you can use an electric mixer, but it isn’t necessary. The dough may seem very crumbly – this is normal. Measure out ¾ of a cup of the mixture and set it aside to use as the topping later.

Transfer the remaining almond flour mixture to the parchment-lined pan and press it into an even layer with your hands. 

Use a fork to poke many holes in the crust. This will allow it to bake evenly as there will be some airflow through the crust. 

Bake on the center rack of the preheated oven for 10 to 12 minutes, or until the crust is lightly golden brown. Remove the crust from the oven.

Make the Blueberry Filling:

While the crust is baking, you can prepare the blueberry filling. Transfer the blueberries and a pinch of sea salt to a saucepan.

Cover the saucepan and heat it over medium heat on the stove top, stirring occasionally.

After a few minutes, liquid will begin to leach out of the blueberries. Once this occurs, you can mash the blueberries with a spoon or fork to help along the process.

Add the tapioca flour and sugar-free sweetener and stir well to combine. Allow the mixture to boil for a couple of minutes to thicken, then remove it from the heat.

Make the Bars:

Transfer the blueberry filling to the pan and smooth it into an even layer over the crust, creating the blueberry layer.

Use the reserved crumble mixture to sprinkle over the blueberries. Note: you can leave the mixture very crumbly or you can press it into small dough nuggets, depending on the look you’re going for.

Bake the bars at 350 for 22 to 30 minutes or until the topping is golden-brown and the blueberry filling is bubbly.

Remove the bars from the oven and allow them to cool for at least 30 minutes before slicing and serving.

Store any leftover Keto Blueberry Crumb Bars in an airtight container in the refrigerator for up to 7 days.

Blueberry crumble bars fresh out of the oven in a cake pan

Nutritional Information:

This recipe makes 12 to 16 bars. I calculated the nutrition facts based on 12 bars, because who are we kidding? We like dessert here.

Each crumb bar contains 264 calories (again, based on 12), 12 grams of carbohydrates and 4 grams of fiber, leaving us with 8 net carbs. 

In this sense, these bars may not work as a keto dessert recipe for some people following a strict ketogenic diet, depending on the daily total carbohydrate intake; however, active individuals who have higher carbohydrate needs will find these bars fit into their keto diet just fine.

If cutting 16 bars out of the recipe, each bar has 198 calories and 6 grams of net carbs.

In essence, whether or not these bars are considered keto depends on the size of bar you cut and what your daily carbohydrate needs are.

The bars are, however, sugar-free and lower in carbohydrate than your standard dessert and should not have a major impact on blood sugar (provided the individual isn’t eating a great deal of other carbohydrate alongside the bars).

top down photo of a blueberry crumble bar on a wooden plate with fresh blueberries all around

More Keto Dessert Recipes:

Enjoy this easy blueberry dessert recipe!

Keto blueberry crumb bars in the background, one bar on a wooden plate in the front with fresh blueberries all around

Low-Carb Blueberry Crumb Bars

Yield: 12 Bars
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes

5 basic ingredients is all it takes to make these amazing flaky and chewy Low-Carb Blueberry Crumb Bars! So fresh and perfectly sweet, this sugar-free vegan dessert recipe is easy to make!

Ingredients

Blueberry Filling:

Shortbread Crust and Topping:

Instructions

Prepare the Crust and Topping:

1. Preheat the oven to 350 degrees Fahrenheit and line a 9” x 9” baking pan with parchment paper. 

2. Stir all of the ingredients for the crust and topping in a mixing bowl until it is well combined and a thick sticky dough forms. If you'd like, you can use an electric mixer, but it isn't necessary. The dough may seem very crumbly - this is normal.

Ingredients for almond flour shortbread crust in a mixing bowl

3. Measure out ¾ of a cup of the mixture and set it aside to use as the topping later. Transfer the remaining almond flour mixture to the parchment-lined pan and press it into an even layer with your hands. 

baking pan with almond flour shortbread crumble mixture inside with a reserved amount off to the side for the topping

4. Use a fork to poke many holes in the crust. This will allow it to bake evenly as there will be some airflow through the crust. 

Fork poking holes in the crumb bar crust

5. Bake on the center rack of the preheated oven for 10 to 12 minutes, or until the crust is lightly golden brown. Remove the crust from the oven.

Finished crust fresh out of the oven

Make the Blueberry Filling:

1. While the crust is baking, you can prepare the blueberry filling. Transfer the blueberries and a pinch of sea salt to a saucepan. Cover the saucepan and heat it over medium heat on the stove top, stirring occasionally. After a few minutes, liquid will begin to leach out of the blueberries. Once this occurs, you can mash the blueberries with a spoon or fork to help along the process.

Blueberries inside a medium saucepan ready to turn into filling

2. Add the tapioca flour and sugar-free sweetener and stir well to combine. Allow the mixture to boil for a couple of minutes to thicken, then remove it from the heat.

blueberry jam filling inside a saucepan ready to be turned into crumb bars

Make the Bars:

1. Transfer the blueberry filling to the pan and smooth it into an even layer over the crust, creating the blueberry layer.

shortbread crust with the blueberry layer over it

2. Use the reserved crumble mixture to sprinkle over the blueberries. Note: you can leave the mixture very crumbly or you can press it into small dough nuggets, depending on the look you’re going for. I do a combination of both.

Blueberry crumble bars fresh out of the oven in a cake pan

3. Bake the bars at 350 for 22 to 30 minutes or until the topping is golden-brown and the blueberry filling is bubbly.

4. Remove the bars from the oven and allow them to cool for at least 30 minutes before slicing and serving. Store any leftover Keto Blueberry Crumb Bars in an airtight container in the refrigerator for up to 7 days.

hand holding a blueberry crumb bar to get a side visual of the bars

Nutrition Information
Yield 12 Serving Size 1 Bar (of 12)
Amount Per Serving Calories 264Total Fat 23gCarbohydrates 12gNet Carbohydrates 8gFiber 4gSugar 5gProtein 6g
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Blueberry crumb bar collage for pinterest

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Danielle

Tuesday 12th of April 2022

Can I use dozen berries? Let thaw maybe? Hmmm 🤔

Danielle

Tuesday 12th of April 2022

@Danielle, can I use frozen berries***

JChi

Sunday 27th of March 2022

This was good not overly sweet, I forgot the vanilla and lemon I think that would take it over the top. A nice desert or breakfast dish. I substituted xantham gum for tapioca flour came out well,

Julia

Monday 28th of March 2022

That's very helpful information! Many people have been looking for replacements for tapioca flour in the recipe, so it's great to know xanthan gum works. Do you remember how much you used? xo

Amber

Friday 25th of March 2022

Substitute tapioca flour?

Julia

Friday 25th of March 2022

Hi Amber! You can use cornstarch or arrowroot flour to replace the tapioca flour. Hope you love the bars!! xoxo

Angela

Wednesday 23rd of March 2022

I just made this last night and it is really good! I am one of those cooks that likes to add stuff but I did add a splash of vanilla to the dough and a slight sprinkle of a sugar free buttery cinnamon roll over the top. I will be making these again and I suspect they will freeze well in single portions. Thank you!

Angela

Tuesday 29th of March 2022

@Julia, I used xantham gum too about 1/2 teaspoon

Julia

Wednesday 23rd of March 2022

I'm so thrilled to hear you enjoy them, Angela! I love the idea of adding vanilla extract and the buttery cinnamon roll concept is making me drool! Thanks so much for sharing! xo

Lucia

Monday 21st of March 2022

I baked it last night. Taste good, but crust is falling apart. I think it needs an egg or two.

Julia

Monday 21st of March 2022

Hi Lucia,

Sounds like it just needs a little additional coconut oil or butter. The crust is meant to be crumbly, but it shouldn't fall apart too easily. What would help is a little additional oil/butter and making sure you press it into the baking pan nice and firmly. Varying brands of almond flour do have varying absorbencies so depending on the brand you use, you may need to use slightly more oil to bring the crust and topping together :) Hope that helps!! xoxox

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