Shortbread Crust (reserve 1 cup for topping)
- 2 cups almond flour
- 1 cup Bob’s Red Mill Shredded Coconut, powdered in a coffee grinder
- 1/3 cup whey protein powder
- 1/3 cup low carb sugar
- 1/2 tsp salt
- 9 tbsp butter, melted
- 2 cups (8 oz.) frozen blueberries
- 1/4 cup erythritol based sweetener (see above)
- 1 tbsp lemon juice
- 1 tbsp water
- 1 tsp cornstarch or arrowroot
- 1/4 tsp xanthan gum
- 1-2 pinches cinnamon
- 1 cup reserved shortbread crust
- 1/3 cup sliced almonds
- more sweetener to sprinkle on top
- Place the blueberries, lemon juice, and water in a small pot over medium heat to thaw.
- Mix the dry ingredients together.
- When the berries have thawed, stir the dry ingredients into the blueberries and bring up to a simmer, stirring until thickened.
- Remove from heat to cool.
- Preheat oven to 350 degrees F.
- Spray a 9×9 inch metal pan with baking spray and line with a piece of parchment that covers all or most of the bottom of the pan and overhangs two opposite sides. This will help you remove the whole dessert from the pan.
- Powder the coconut in a coffee grinder.
- Measure all of the dry ingredients into a smallish mixing bowl and mix thoroughly with a whisk.
- Melt the butter and add it to the dry ingredients. Stir and press the mixture with a large spoon or rubber spatula until the butter is incorporated. Squeeze a small amount in your hand to test if it will hold together nicely. If not, add 1-2 more tablespoons of melted butter.
- Remove 1 cup of the shortbread crumb mixture.
- Dump the rest of the mixture into the prepared pan, spread it evenly and top with a piece of waxed paper. Press the crust firmly into the pan with a flat-bottomed glass. Pour the blueberries over the crust. There will be open spaces.
- Crumble 1/2 of the reserved crust mixture over the blueberries and then half of the almonds. Repeat.
- Sprinkle with additional sweetener if desired.
- Place into the middle of the oven and bake for 30-40 minutes or until the top is golden brown. Let cool completely before lifting out of the pan.
- Cut the blueberry crumble into 16 squares with a large chef’s knife, cutting straight down. Store in an airtight container in the fridge.
Nutritional Information for 1 bar:
Calories 187, Fat 15g, Carbohydrates 7g, Fiber 2g, Protein 7g