WebWhole Wheat/ Wheat germ Blueberry Muffins. These great-tasting blueberry muffins are low fat and contain more fiber than regular muffins. CALORIES: 123.1 FAT: 1.9 g …
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This crisp / crumble is perfect for a late night sweet craving. Pre-heat the oven to 400F In 2, 1 cup ramekins, add ½ cup blueberries and ½ tablespoon swerve sweetener. Mix to combine. In a food processor, add pecans, almond flour, butter, 1 tablespoon swerve sweetener, ground flax, cinnamon, vanilla, and kosher salt.
Mix in ½ cup of chopped pecans or walnuts to the reserved crumble topping for sprinkling on top of the crumb bars. Add 2 teaspoons to 1 tablespoon of fresh lemon zest (or orange zest) and 2 teaspoons of lemon juice to the crumb mixture for some zesty lemon action. Let’s bake these beautiful gluten-free keto blueberry crumble bars already!
5-Ingredient Low-Carb Blueberry Crumb Bars are grain-free, sugar-free, dairy-free, vegan, and so easy to make! With a flaky almond flour shortbread crust, fresh jammy blueberry filling and a crumble topping, these easy low-carb crumb bars are so addicting!
For the filling: In a large bowl, combine the sugar and corn starch. Stir in the blueberries, vanilla extract and lemon juice until well coated. Butter a three quart casserole dish. Place the blueberry filling in the casserole in an even layer and top evenly with the crumble.