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
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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.
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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.
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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.
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