Beautiful Fathead Blueberry Bars


Fathead Blueberry Bars Beautiful Keto Fathead Blueberry Bars Keto Blueberry Cobbler Low Carb











INGREDIENTS






  • 1/2 stick butter, SOFTENED NOT MELTED

  • 1 egg, beaten

  • 1/2 cup sweetener

  • 1 1/4 c almond flour

  • 1 tsp vanilla

  • 1 tsp cinnamon

  • 2 tbsp sour cream

  • zest of lemon

  • 2 ounces cream cheese

  • 1 1/2 cup mozzarella

  • 2 cups blueberries

  • 2 tsp xantham gum

















































INSTRUCTIONS






  1. In a microwave safe dish, melt mozzarella and cream cheese.
    Stir until smooth.

  2. In a separate bowl, cream butter, egg, almond flour,
    vanilla, sweetener, cinnamon and sour cream.

  3. Combine cheese mixture into batter until a soft dough forms.

  4. If dough is sticky, add more almond flour. Until dough
    resembles a spoonable cookie dough like texture.

  5. Spoon onto parchment paper or plastic wrap. Roll into ball,
    wrap and refrigerate while preparing blueberries.

  6. *****Dough MUST get cold or it will be too sticky******

  7. In a sauce pan over medium low heat, start cooking down
    blueberries. Mix often. When enough juice has formed that they will not scorch
    to the bottom, bring to a boil. Mixing often.

  8. Stir in xantham gum. When sauce thickens, reduce to simmer.

  9. Sauce should have a filling texture like if you had used
    cornstarch.

  10. Add lemon zest. Stir. Remove from heat and set aside.

  11. Preheat oven to 400.

  12. Press 3/4 of the dough into greased 8×8 or 9×9 pan. Bake 10 mins.

  13. Allow to cool for 5 mins or until the sides recede.

  14. Spoon blueberry mixture into crust. Spread evenly. Top with
    pieces of remaining dough.

  15. Bake for 10-15 more minutes or until golden brown and set.

  16. Allow to cool completely before cutting.

































































This article and recipe adapted from this site







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