These Keto Blueberry Pie Bars bring all the cozy pie flavors without the sugar crash. They’re buttery, slightly tart, and just sweet enough to make dessert feel special. Think soft almond crust, juicy blueberries, and a crumble topping—all in an easy bar.
No complicated steps, no obscure ingredients. They’re perfect for meal prep, potlucks, or an afternoon coffee break.
Ingredients
Method
- Prep the pan and oven: Preheat oven to 350°F (175°C). Line an 8x8-inch baking pan with parchment, leaving overhang for easy lifting. Lightly grease the sides.
- Make the crust: In a bowl, mix 2 cups almond flour, 2 tablespoons coconut flour, 1/3 to 1/2 cup granulated keto sweetener, and a pinch of salt. Add 1/2 cup melted unsalted butter and 1 teaspoon vanilla. Stir until it forms a soft, sandy dough.
- Par-bake the crust: Press the dough firmly and evenly into the pan. Bake for 10–12 minutes, until set and just starting to turn golden at the edges. Set aside.
- Make the blueberry layer: In a saucepan, add 2 1/2 cups blueberries, 2–3 tablespoons granulated sweetener, 1 tablespoon lemon juice, zest of half a lemon, and a pinch of cinnamon. Cook over medium heat for 5–7 minutes, stirring, until the berries release juices and start to thicken.
- Thicken the filling (optional but helpful): Sprinkle in 1/4 teaspoon xanthan gum while whisking, or stir in 1 tablespoon chia seeds. Cook 1–2 more minutes until jammy. Remove from heat to cool slightly.
- Make the crumble topping: In a bowl, combine 3/4 cup almond flour, 1 tablespoon coconut flour, 2–3 tablespoons powdered or granulated sweetener, a pinch of salt, and 2 tablespoons cold butter cut into small pieces. Use your fingers to rub into coarse crumbs. For extra crunch, add 2 tablespoons unsweetened shredded coconut or chopped nuts.
- Assemble: Spread the blueberry mixture over the warm crust. Sprinkle the crumble evenly over the top.
- Bake: Return the pan to the oven for 18–22 minutes, until the topping is lightly golden and the blueberry filling is bubbling at the edges.
- Cool completely: Let the bars cool in the pan, then chill for at least 1 hour to set. This helps them slice cleanly.
- Slice and serve: Lift using the parchment, cut into 9–12 bars, and enjoy. Optional: dust with a bit of powdered keto sweetener or serve with whipped cream.
What Makes This Recipe So Good
- Low-carb and gluten-free: Made with almond and coconut flour, so it fits a keto lifestyle without feeling like a compromise.
- Simple ingredients: Nothing fancy—just pantry staples and fresh or frozen blueberries.
- Great texture: Buttery crust, jammy blueberry layer, and a crisp crumble on top.
- Flexible sweetness: You control the sweetener level and type, so it suits your taste.
- Meal-prep friendly: Keeps well in the fridge or freezer for easy grab-and-go treats.
Shopping List
- Almond flour (fine blanched)
- Coconut flour
- Granulated keto sweetener (like erythritol, allulose, or a blend)
- Powdered keto sweetener (optional, for a smoother crumble texture)
- Unsalted butter (or coconut oil for dairy-free)
- Egg
- Vanilla extract
- Blueberries (fresh or frozen; if frozen, don’t thaw)
- Lemon juice and lemon zest
- Ground cinnamon (optional but lovely)
- Xanthan gum or chia seeds (optional, to thicken the filling)
- Pinch of salt
Step-by-Step Instructions
- Prep the pan and oven: Preheat oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment, leaving overhang for easy lifting.
Lightly grease the sides.
- Make the crust: In a bowl, mix 2 cups almond flour, 2 tablespoons coconut flour, 1/3 to 1/2 cup granulated keto sweetener, and a pinch of salt. Add 1/2 cup melted unsalted butter and 1 teaspoon vanilla. Stir until it forms a soft, sandy dough.
- Par-bake the crust: Press the dough firmly and evenly into the pan.
Bake for 10–12 minutes, until set and just starting to turn golden at the edges. Set aside.
- Make the blueberry layer: In a saucepan, add 2 1/2 cups blueberries, 2–3 tablespoons granulated sweetener, 1 tablespoon lemon juice, zest of half a lemon, and a pinch of cinnamon. Cook over medium heat for 5–7 minutes, stirring, until the berries release juices and start to thicken.
- Thicken the filling (optional but helpful): Sprinkle in 1/4 teaspoon xanthan gum while whisking, or stir in 1 tablespoon chia seeds.
Cook 1–2 more minutes until jammy. Remove from heat to cool slightly.
- Make the crumble topping: In a bowl, combine 3/4 cup almond flour, 1 tablespoon coconut flour, 2–3 tablespoons powdered or granulated sweetener, a pinch of salt, and 2 tablespoons cold butter cut into small pieces. Use your fingers to rub into coarse crumbs.
For extra crunch, add 2 tablespoons unsweetened shredded coconut or chopped nuts.
- Assemble: Spread the blueberry mixture over the warm crust. Sprinkle the crumble evenly over the top.
- Bake: Return the pan to the oven for 18–22 minutes, until the topping is lightly golden and the blueberry filling is bubbling at the edges.
- Cool completely: Let the bars cool in the pan, then chill for at least 1 hour to set. This helps them slice cleanly.
- Slice and serve: Lift using the parchment, cut into 9–12 bars, and enjoy.
Optional: dust with a bit of powdered keto sweetener or serve with whipped cream.
Storage Instructions
- Refrigerator: Store in an airtight container for up to 5 days. The flavor gets even better by day two.
- Freezer: Freeze bars on a sheet pan until firm, then transfer to a freezer bag with parchment between layers. Freeze up to 2 months.
Thaw in the fridge.
- Room temperature: Safe for a few hours at a party, but return leftovers to the fridge to keep the crust crisp.
Health Benefits
- Lower carbs: Almond and coconut flours keep net carbs down compared to wheat flour.
- Fiber-rich: Blueberries and coconut flour add fiber, which supports digestion and satiety.
- Antioxidants: Blueberries are packed with polyphenols that may support heart and brain health.
- Better fats: Butter or coconut oil provides satisfying fats that help stabilize energy on keto.
- No refined sugar: Keto sweeteners cut the sugar spike without losing sweetness.
What Not to Do
- Don’t skip the par-bake: Adding the filling to raw crust leads to a soggy base.
- Don’t over-sweeten: Some sweeteners taste stronger than sugar. Start low, then adjust.
- Don’t thaw frozen blueberries: Thawing releases extra water and can make the bars runny.
- Don’t skip the chill: Cutting while warm causes crumbling and messy slices.
- Don’t use coarse almond meal: You’ll get a gritty crust. Use fine blanched almond flour.
Variations You Can Try
- Lemon-blueberry bars: Add more zest and a touch of lemon extract to the crust.
- Mixed berry version: Use a blend of raspberries, blackberries, and blueberries.
Adjust sweetener to taste.
- Dairy-free: Replace butter with refined coconut oil and add a pinch more salt.
- Nutty crumble: Mix in chopped pecans or sliced almonds to the topping for extra crunch.
- Cream cheese swirl: Dollop a mixture of softened cream cheese, sweetener, egg yolk, and vanilla over the berries and swirl before baking.
- Cinnamon-vanilla crust: Add 1/2 teaspoon cinnamon and an extra 1/2 teaspoon vanilla to the crust for a warmer flavor.
FAQ
Can I use only coconut flour instead of almond flour?
Coconut flour behaves very differently and is much more absorbent. For this recipe, almond flour is essential for the right texture. If you must tweak, expect major changes to ratios and moisture.
What sweetener works best?
Erythritol and allulose both work well.
Allulose browns more and stays softer; erythritol keeps things crisper. A blend gives a nice balance. Adjust to your taste.
Do I need xanthan gum?
Not strictly.
It helps thicken the blueberry filling for cleaner slices, but chia seeds or simply reducing the berries a little longer also works.
Can I double the recipe?
Yes. Use a 9×13-inch pan and add a few minutes to the bake time. Watch for the same cues: golden topping and bubbling edges.
How do I keep the crust from sticking?
Use parchment with overhang and lightly grease the sides of the pan.
Let the bars cool fully and chill before slicing.
Are frozen blueberries okay?
Absolutely. Use them straight from the freezer and cook the filling a touch longer to thicken.
Final Thoughts
These Keto Blueberry Pie Bars prove you don’t need sugar or wheat to make a satisfying dessert. The steps are simple, the ingredients are accessible, and the result is a bright, buttery treat that feels like summer any time of year. Keep a batch in the fridge for easy snacks, or freeze some for later. With a few small tweaks, you can make them exactly the way you like and still keep them low-carb and wholesome.
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