With a flaky almond flour shortbread crust, fresh jammy blueberry filling and a crumble topping, these easy low-carb crumb bars are so addicting!
"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."
Blueberry Filling: – blueberries – sugar-free granulated sweetener – tapioca flour – sea salt
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.