Healthy Blueberry Lemon Bars
Delicious and guilt-free keto-friendly blueberry lemon bars with a buttery almond flour crust, perfect for any occasion.
Ingredients
For the crust
- 2 cups almond flour This low-carb flour forms the buttery crust and is gluten-free.
- 1/3 cup erythritol Opt for erythritol or stevia for a keto-friendly sweetener.
- 1/4 cup melted coconut oil or butter Adds moisture and a decadent texture.
- 1 pinch salt Enhances the flavor.
For the filling
- 4 large eggs Provides structure and richness.
- 1 zest of lemon Freshly grated for maximum flavor.
- 1/2 cup fresh lemon juice Essential for zesty flavor.
- 1/2 cup erythritol Sweetens the filling.
- 1 1/2 cups fresh blueberries Offer a natural sweetness and color. Frozen blueberries can be used if thawed.
For finishing
- to taste powdered erythritol For dusting on top before serving.
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- In a mixing bowl, combine 2 cups of almond flour, 1/3 cup of erythritol, and a pinch of salt. Add 1/4 cup of melted coconut oil or butter, mixing until crumbly.
- Press this mixture into a greased 8×8-inch baking dish to form the crust. Bake for 10-12 minutes, or until golden brown.
Filling
- While the crust cools, prepare the filling. Whisk together 4 large eggs, the zest of 1 lemon, 1/2 cup of fresh lemon juice, and 1/2 cup of erythritol until smooth.
- Gently fold in 1 1/2 cups of fresh blueberries.
- Pour the filling over the baked crust and return to the oven for an additional 20-25 minutes, or until the filling sets and is just slightly jiggly in the center.
- Allow the bars to cool at room temperature before cutting. Once set, dust with a little powdered erythritol for that finishing touch.
Notes
Be patient when baking. Letting the bars cool completely will ensure they hold together well. For a unique twist, consider adding a teaspoon of vanilla or almond extract to the filling.