Low Carb Blueberry Dessert Bars Recipe

Name: Low Carb Blueberry Dessert Bars
Prep time: 20M
Cook time: 50 min
Total time: 70 min
Yield: 9
Ingredients: 3 blackberry preserves, seedless, with fiber, sugar free Polaner; 0.5 cinnamon, ground USDA; 6 Magic Baker zero sugar baking blend, Splenda; 1 lemon zest USDA; 1 almond flour, super finely ground, gluten free King Arthur Flour; 1 Real Lemon lemon juice, 100% FNDDS; 6 butter, unsalted USDA; 2 fresh blueberries USDA; 1 xanthan gum Bob's Red Mill; 0.25 table salt USDA; 4 Atkins Blueberry Soft Baked Energy Bar

8.3g
Net Atkins Count ^TM

Prep Time: 20 Minutes
Style:American
Cook Time: 50 Minutes
Phase: Phase 3
Difficulty: Moderate

* Any adjustments made to the serving values will only update the ingredients of that recipe and not change the directions.

9.7g

Protein

18.5g

Fat

7.2g

Fiber

256.3cal

Calories

How to Calculate Atkins Net Carbs

INGREDIENTS

3 Tbsp blackberry preserves, seedless, with fiber, sugar free Polaner
0 1/2 tsp cinnamon, ground USDA
6 tbsp Magic Baker zero sugar baking blend, Splenda
1 tsp lemon zest USDA
1 cup almond flour, super finely ground, gluten free King Arthur Flour
1 tbsp Real Lemon lemon juice, 100% FNDDS
6 Tbsp butter, unsalted USDA
2 cup fresh blueberries USDA
1 tsp xanthan gum Bob's Red Mill
0 1/4 tsp table salt USDA
4 bar Atkins Blueberry Soft Baked Energy Bar

DIRECTIONS

Preheat oven to 350°F. Prepare a 9-inch by 9-inch baking pan with spray oil and line with parchment.
In a food processor, process crumbled Atkins Blueberry Soft Baked Bars, almond flour, 2 tablespoons granulated sugar substitute, cinnamon and salt until well combined. Add diced butter and pulse until a sand like consistency develops and it holds together when pinched. Set aside a rounded ½ cup of this mix for topping and press the remaining crust into the bottom of the prepared baking pan, creating an even layer without any holes. Bake for 8-10 minutes, until the top is beginning to brown.
In a medium bowl, whisk together remaining ¼ cup sweetener and xanthan gum. Add sugar free jam, lemon juice, and lemon zest and whisk until well combined. Add washed blueberries and mix together until evenly distributed. Scrape into an even layer over the warm crust. Crumble the remaining crust mixture evenly over the blueberry layer, leaving some bigger chunks. Cover with foil and bake for 30 minutes, or until the blueberry layer is bubbling along the sides. Remove the foil and bake another 10 minutes, until the topping is golden, watching closely to ensure it does not burn.
Allow the bars to cool completely in the pan, about 2 hours, before cutting. Cut into 9 even pieces and serve. One piece (1/9 of the pan) is one serving.

Cooking Tip

These delicious fruit bars are pretty easy to put together, with a couple of notes for the crust. First, be sure to process the dry ingredients for the crust thoroughly, until the bars are very broken down. Then, dice the butter into small pieces, and only pulse just until a sand like texture begins to form. Overprocessing the crust will result in a more compact end result. Lastly, make sure the bars are covered with foil before baking, otherwise the crust will burn. With a little love for the crust, you might find these low carb dessert bars to be a party favorite!