Keto Blueberry Breakfast Bars
These fantastic Keto breakfast bars are the ultimate breakfast or an afternoon snack for the entire family. The buttery flavor mixed with almonds and blueberries makes this lovely recipe a delicious treat! They are an excellent on-the-go breakfast for those busy days when you need something simple yet filling. These blueberry breakfast bars are a great addition to your Keto recipe collection and a perfect recipe to prepare in advance. They are super easy to make and will last up to 5 days in the refrigerator. Remember to cool the bars completely before cutting them into squares. Enjoy!
How to Make It
Step 1
Preheat an oven to 350°F (175°C). Line an 8″x8″ (20x20cm) square baking pan with parchment paper. Be sure to leave some of the parchment paper hanging over the edge so that after the bars are baked and cooled, they will be easy to pull out of the pan. In a large bowl, add the butter. Microwave the butter for 1 minute or until the butter is completely melted. Add in the brown sugar replacement. Whisk together.
Step 2
Add in the vanilla extract and large eggs. Whisk until the mixture is nice and smooth.
Step 3
Add in the almond flour. Sprinkle the baking powder and kosher salt on top of the almond flour. Switch to a spoon to combine the mixture. The mixture will be stiff.
Step 4
Add in the frozen blueberries. Fold gently and minimally so the blueberries do not stain the batter. It is best to use the blueberries while they are still very frozen to help with this.
Step 5
Place the batter into the 8″x8″ (20x20cm) baking pan. Spread smoothly using an offset spatula. The batter should fill the entire pan to the top. Bake for 50-55 minutes until the top is golden brown and the center is puffed. A toothpick inserted into the center should come out clean.
Step 6
Allow the bars to cool completely before attempting to cut them. Due to the gluten-free nature of these bars, they need to be cooled to room temperature in order to set so they are not crumbly.
Step 7
Cut into portions. Enjoy! Store in an airtight container for up to two days, then transfer to the fridge for up to 3 days to prevent any spoilage. The bars will last in the freezer for up to one month.
Ingredients
- Butter
1 cup
- Brown Sugar Replacement
1 cup
- Vanilla extract
2 tsp
- Egg
4 large
- Almond flour
5 cup
- Baking powder
1 tsp
- Coarse Kosher Salt
0.5 tsp
- Blueberries, wild, frozen, Alaska Native
0.5 cup