Low Carb Keto Blueberry Streusel Bars
Pinterest must think I'm some kind of weirdo.
I pinned one oddball image and ever since, my feed has been full of the strangest vintage ads that you can imagine.
It all started after I repinned this image of three men and their bold new looks:
So yes, mea culpa. I am very entertained by this ad for extremely colorful menswear. But there was no need for Pinterest to send me this image of sultry men's kaftans.
Or this one for polyester pants in "patterns galore, and colors aplenty"?
Enough, Pinterest! If I want Double Knit Fancies, I'll search for them. (Ok, I do kind of want double knit fancies. I love how the ad brags that they are pure 100% Polyester. No cotton in these pants, boy.) But just take a look at my current feed. It's half food and half dude.
Apologies though, for talking about leisure wear instead of food. But today's recipe does come from the same begone era that gave us plaid polyester pants.
It's your classic fruit bar dessert. But these bars are made with low carb fathead dough, so they only have about 7g net carb per bar. If you are on a low carb or ketogenic diet, then these beauties will be right up your alley. But even if you aren't going low carb, these bars are well worth a try.
Because, like this powder pink leisure suit, they are Super Special.
Low Carb Blueberry Streusel Bars
- 2 oz cream cheese
- 1 1/2 cup shredded mozzarella cheese
- 4 tablespoons butter, softened
- 1 large egg, beaten
- 1/2 cup Swerve or equivalent granulated sweetener
- 1 1/2 cup almond flour
- 1 teaspoon vanilla extract
- 2 tablespoons sour cream
- 2 cups blueberries (8 oz box)
- 2 tablespoons Swerve or equivalent granulated sweetener
- 1/2 teaspoon Xanthan Gum
- 1 tablespoon butter, melted
- 1/3 cups superfine almond flour
- 2 tablespoon Swerve or equivalent granulated sweetener
1. Add the mozzarella cheese and the cream cheese to a medium microwave safe bowl and cook for 30 seconds on high. Mix and repeat until it is fully melted and combined.
2. In a separate bowl, cream together the butter, egg, almond flour, vanilla, sweetener, and sour cream.
3. Combine cheese mixture into batter until a soft dough forms. Squish the dough through your fingers like you would combine a meatloaf. Once it's fully combined, it should be the consistency of cookie dough. If it isn't, then add more almond flour until it is a spoonable dough.
4. Spoon onto parchment paper or plastic wrap. Roll into ball, wrap and refrigerate.
5. Meanwhile, start cooking down blueberries and sweetener in a sauce pan over medium low heat. Mix often. When enough juice has formed that they will not scorch to the bottom, bring to a boil. Mixing often.
6. Stir in Xanthan gum. When sauce thickens, reduce to simmer. Cook until the filling is thickened to a pie filling consistency. Remove from heat and set aside.
7. Preheat oven to 350 and grease a 9x9 inch pan.
8. Press the chilled dough into the pan. Press evenly to cover the bottom of the pan and create a lip around the edges as well. Bake 10 mins.
9. Allow to cool for 5 mins or until the sides recede.
10. Spoon blueberry mixture into crust and spread evenly.
11. Mix together the streusel ingredients. Work with your fingers until clusters are formed. Sprinkle the streusel over the blueberry layer.
12. Bake for 20-25 more minutes or until golden brown and set.
13. Allow to cool completely before cutting.
PREP TIME: 30 COOK TIME: 40 MIN
NUTRITIONAL INFO: Calories 268 Fat 23g Protein 11g Carbs 10g Fiber 3g Net Carbs 7g