Keto Blackberry Crumble Bars
{Low Carb, Ketogenic, THM:S, Sugar Free, Grain free}
When blackberries are in season, grab a couple packages of these plum, juicy berries and makes these Keto Blackberry Crumble Bars with a crispy, buttery almond flour crumble topping.
Keto Blackberry Crumble Bars
We've gone from 90 to 50 degrees here in Missouri over the last few days, and I'm not exactly sure if I'm ready for cozy recipes or fresh, but I'm seeing blackberries all over the place on sale and they look beautiful.
So I'm going to lean into cold weather recipes starting with these Keto Blackberry Crumble bars.
The recipe, even though it has 3 parts, is very easy to make. The crust is the same as the crumble, because the consistency is perfect, and the filling is just sweetened crushed blackberry sauce that has been cooked down.
Ingredients for Keto Blackberry Crumble Bars
For The Crust & Crumble:
Almond Flour
Coconut Flour
Butter
Water
Lakanto Golden Sweetener*
Vanilla
For The Blackberry Filling:
Fresh or Frozen Blackberries
Lemon Juice
Allulose or Lakanto Baking Sweetener
Water
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How To Make Keto Blackberry Crumble Bars
Preheat oven to 350. Grease a 9×9 pan and set aside.
Start by mixing together all of the ingredients for the crust and crumble topping until crumbly and can be pressed into the prepared pan.
Press half of the crust mixture into the pan and bake for 10-12 minutes until the edges are starting to brown.
Remove from oven and set aside.
While the crust cools, prepare the blackberry filing by placing all filling
ingredients in a small saucepan over medium heat.
Bring to a boil, and let simmer for 5 minutes until the berries soften. Squish some of the berries (leaving as many chunks as you prefer in your filling), then let simmer and additional 20-30 minutes, stirring frequently, until filling thickens and reduces to about half.
Spread over prepared crust, top with the remaining crust topping, by crumbling over the whole pan.
Bake at 350 for 15-20 minutes, until the crumble topping has just started to brown.
Check out these other recipes you might like:
Keto Pumpkin Cookies with Maple Cream Cheese Frosting
Keto Tater Tot Casserole
Keto Gumbo
Slow Cooker Crack Chicken
Keto White Chicken Enchiladas
Keto Cream Cheese Pancakes
Keto 7-Layer Bars
Chocolate Chip Peanut Butter Cookie Dough Fat Bombs
Keto Coffee At Starbucks {What To Order}
Keto Bagel Dogs
Copycat Starbucks Bacon Gruyere Sous Vide Egg Bites
Keto Cinnamon Roll in a Mug
Fluffy Keto Sugar Cookies
Keto Samoa Bars
Fathead Ketogenic Bagels
Keto Crockpot Ribs
Keto Lemon Bars
Keto Blackberry Crumble Bars FAQ's
Can I use different berries?
Absolutely! Blueberries or raspberries will work really well for this recipe. Strawberries will work, but they will require more squishing and cook time.
Can I use different sweeteners?
Yes. I am partial to Lakanto and Allulose sweeteners because my body reacts well to them, they taste good, and they cook and bake like sugar. Plus, you can use the coupon code FITMOMJOURNEY to save $$ at Lakanto's store. If you don't like either of those sweeteners, feel free to use whatever low carb sweetener you have on hand.
How do I store Keto Blackberry Crumble Bars?
Cover and store in the refrigerator for up to 1 week. I highly suggest enjoying them warm, after 10 seconds in the microwave.
Can I freeze Keto Blackberry Crumble Bars?
Yep! Freeze individually, then stash in an airtight container – even better if they are wrapped individually – for up to 1 month.
Keto Blackberry Crumble Bars
When blackberries are in season, grab a couple packages of these plum, juicy berries and makes these Keto Blackberry Crumble Bars with a crispy, buttery almond flour crumble topping.
Ingredients
- For The Crust & Crumble:
- 1-⅓ cup Almond Flour
- 2 tsp Coconut Flour
- 2 T Butter
- 2 tsp Water
- ⅛ cup Lakanto Golden Sweetener*
- 1 tsp Vanilla
- For The Blackberry Filling:
- 3 Pints Fresh or Frozen Blackberries
- 2 Tbsp. Lemon Juice
- 1/4 cup - 1/2 cup Allulose or Lakanto Baking Sweetener
- 1/4 cup Water
Instructions
- Preheat oven to 350. Grease a 9x9 pan and set aside.
- Start by mixing together all of the ingredients for the crust and crumble topping until crumbly and can be pressed into the prepared pan.
- Press half of the crust mixture into the pan and bake for 10-12 minutes until the edges are starting to brown.
- Remove from oven and set aside.
- While the crust cools, prepare the blackberry filing by placing all filling ingredients in a small saucepan over medium heat.
- Bring to a boil, and let simmer for 5 minutes until the berries soften. Squish some of the berries (leaving as many chunks as you prefer in your filling), then let simmer and additional 20-30 minutes, stirring frequently, until filling thickens and reduces to about half.
- Spread over prepared crust, top with the remaining crust topping, by crumbling over the whole pan.
- Bake at 350 for 15-20 minutes, until the crumble topping has just started to brown.
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Nutrition Information:
Yield: 9 Serving Size: 1Amount Per Serving: Calories: 71Total Fat: 5gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 7mgSodium: 48mgCarbohydrates: 5gNet Carbohydrates: 3gFiber: 2gSugar: 2gProtein: 2g
xoxo,
Gretchen
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