Description
These Keto Blueberry Bars are a delicious low-carb treat perfect for anyone following a ketogenic diet. Made with almond flour and erythritol, these bars are naturally gluten-free, low in sugar, and packed with fresh blueberries for a burst of flavor. They bake up golden and moist, making them a perfect snack or dessert to enjoy any time of day.
Ingredients
Scale
Dry Ingredients
- 2 cups almond flour
- 1/2 cup erythritol
- 1/2 tsp baking powder
- 1/2 tsp salt
Wet Ingredients
- 1/4 cup melted butter
- 2 large eggs
- 1 tsp vanilla extract
Add-ins
- 1 cup fresh blueberries
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to ensure it reaches the perfect temperature for baking the bars.
- Mix Wet and Dry Ingredients: In a large bowl, combine the almond flour, erythritol, baking powder, and salt. Add the melted butter, eggs, and vanilla extract, mixing everything thoroughly until the batter is well blended.
- Fold in Blueberries: Gently fold in the fresh blueberries into the batter, being careful not to crush them to maintain their shape and juiciness.
- Prepare Baking Dish: Grease a baking dish to prevent sticking, then pour and spread the batter evenly across the dish.
- Bake: Place the baking dish in the oven and bake for 25-30 minutes or until the bars turn golden brown and a toothpick inserted comes out clean.
- Cool and Serve: Allow the bars to cool completely before cutting into 12 servings. This helps them set and makes cutting easier.
Notes
- For extra flavor, add a pinch of cinnamon or lemon zest to the batter.
- These bars can be stored in an airtight container in the refrigerator for up to 5 days.
- Use fresh or frozen blueberries, but if using frozen, do not thaw them before folding into the batter.
- To keep the bars completely keto-friendly, ensure any sweetener used is low-carb like erythritol or stevia.
