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Blueberry Crumble Keto Bars Recipe

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This recipe for Blueberry Crumble Keto Bars, by , is from Our Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!



•Cake Batter•
1 1/4 cup (125g) blanched almond flour
4 tablespoons (28g) coconut flour
2 teaspoons (8g) baking powder
1/4 (2g) teaspoon salt
1/4 cup (55g) softened unsalted butter
1/2 cup (100g) granulated erythritol
2 large eggs at room temperature
1 teaspoon (4g) vanilla extract
1/2 cup (125ml) unsweetened almond milk
1 cup (100g) fresh blueberries

•Cream Cheese Layer•
4 ounces (115g) cream cheese at room temperature
2 tablespoons (25g) powdered erythritol
1 large egg at room temperature
1 teaspoon (4g) lemon extract

•Streusel Topping•
1/2 cup (50g) blanched almond flour
1 teaspoon (4g) cinnamon powder (optional)
2 tablespoons (25g) granulated erythritol
3 tablespoons (43g) chilled salted butter

•Cream Cheese Drizzle• (optional)
4 ounces (115g) cream cheese (optional)
1 teaspoon (4g) powdered erythritol (optional)
2 teaspoons (8ml) unsweetened almond milk (optional)

8x8 pan

•Cake Batter•
Mix almond and coconut flour, baking powder and salt together.
In larger, separate bowl, cream butter and erythritol
To butter mixture, add the eggs and vanilla; then add milk
Add dry ingredients to wet ingredients and place in baking pan
Place the blueberries on top

•Cream Cheese Layer•
Cream all ingredients and spread on top of blueberries

•Streusel Topping•
Blend almond flour, cinnamon, erythritol together
Add butter to dry ingredients and mix
Add crumble mixture on top of cake

Bake 350º for 35-40 minutes (toothpick test for doneness)
Let cool for 30 minutes before adding drizzle

•Cream Cheese Drizzle• (optional)
Blend cream cheese and erythritol together; then add milk
Will need to taste test first for sweetness and add more erythritol and milk if necessary

Personal Notes:
Personal Notes:
YouTube: Ketoserts




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