Low carb blueberry crumble bars made with almond flour and shredded coconut and filled with a jammy blueberry filling. This sugar-free recipe serves up the taste of Summer any time of year.

THIS RECIPE IS SPONSORED BY BOB?S RED MILL
It wouldn't be Summer without one standout blueberry comfort food recipe – and this is it!
As we enter Summer fruit season, I would be remiss to not include a low carb blueberry crumble bars recipe. I grew up on my mom?s fruit crumbles, buckles, brown Betty?s, and cobblers. My mom doesn?t eat fresh blueberries, but she?d love them cooked and almost jam-like in these blueberry bars. I know my family did!

Cultivated blueberries grow well in my part of California. Every year we take our kids to the local blueberry farm to pick quarts and quarts of fresh blueberries. Of course homemade blueberry pie is a must, as is low carb blueberry ice cream and sugar-free blueberry jam. Any leftover blueberries are frozen to enjoy during the year. For this low carb blueberry crumble bar recipe, I used frozen blueberries with a few fresh blueberries for additional visual texture. If you?re a fan of crumb or streusel toppings, like I am, then this recipe is especially for you. Bob?s Red Mill super-fine almond flour and Bob's shredded coconut combine to make the perfect shortbread crust and topping.

Those new to a ketogenic lifestyle, have noticed that low carb baking flours are quite different than conventional ingredients. We rely on a variety of nutrit...