Ingredients
Scale
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- 2 cups Almond flour
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- 1/4 cup Coconut flour
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- 1/2 cup Erythritol or preferred low-carb sweetener
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- 1 teaspoon Baking powder
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- 1/4 teaspoon Salt
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- 1/2 cup Unsweetened almond milk
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- 1/3 cup Coconut oil, melted
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- 1 teaspoon Vanilla extract
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- 2 cups Fresh blueberries
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- 1 tablespoon Lemon juice
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- Zest from 1 lemon
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- 1/4 cup Sugar-free maple syrup or preferred low-carb syrup
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- 2 tablespoons Chia seeds
Instructions
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- Preheat your oven to 350°F (175°C). Grease or line a baking pan with parchment paper, ensuring that it overhangs the sides for easy removal.
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- In a large mixing bowl, combine the almond flour, coconut flour, erythritol (or preferred low-carb sweetener), baking powder, and salt. Mix well to ensure even distribution of ingredients.
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- In a separate bowl, whisk together the unsweetened almond milk, melted coconut oil, and vanilla extract until well combined.
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- Pour the wet ingredients into the dry ingredients and mix until a dough forms.
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- Press two-thirds of the dough evenly into the bottom of the prepared baking pan, forming the base layer.
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- In a small saucepan, combine the fresh blueberries, lemon juice, lemon zest, and sugar-free maple syrup (or preferred low-carb syrup). Cook over medium heat, stirring occasionally, until the blueberries soften and release their juices, about 5-7 minutes. Mash the blueberries slightly with the back of a spoon to break them down.
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- Add the chia seeds to the blueberry mixture and stir well. Allow the mixture to simmer for an additional 2-3 minutes, or until it thickens slightly.
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- Spread the blueberry mixture evenly over the almond flour base in the baking pan.
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- Crumble the remaining one-third of the almond flour dough over the top of the blueberry layer, creating a crumbly topping.
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- Bake in the preheated oven for 30-35 minutes, or until the edges are golden brown and the filling is bubbling.
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- Remove from the oven and allow the Low-carb Blueberry Square Bars to cool completely in the pan before slicing into squares.
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- Once cooled, lift the bars out of the pan using the parchment paper overhang and transfer them to a cutting board. Slice into squares and serve.
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- Enjoy your homemade Low-carb Blueberry Square Bars as a nutritious and delicious snack or dessert!
- Prep Time: 15 minutes
- Cook Time: 30 - 35 minutes
