Ingredients and Directions:
1lb blackberries, fresh or frozen
1/8 tsp xanthan gum
¼ cup powdered sweetener (I used Lakanto baking powdered sugar as it browns like regular powdered sugar)
2 tbsp lemon Juice
In a saucepan, add ¾ of the berries and lemon juice on medium to high heat. Bring to a boil and mush the berries. Bring to a simmer and add in powdered sweetener, then add xanthan gum. Once mixed, remove from heat and add in remaining blackberries. Mix and set aside.
8 tbsp unsalted butter slightly room temp (still has a chill but able to press into it)
1 ½ cups almond flour
½ cup oat fiber (you can sub coconut flour if you do not have oat fiber or do not want to use)
¼ tsp salt
1/3 cup powdered sweetener (I used monkfruit)
½ tbsp vanilla
Pre heat oven to 350. Line an 8X11 baking pan with parchment paper. In a bowl, add in all dry ingredients and mix. Add in butter using your hand mix in butter until it creates a crumble texture (note: it may not be fully crumbly but not to worry once you add in vanilla it will fix the issue). Add in vanilla and set aside ¼ of the crumble mixture for topping.
Place ¾ of the crumble mixture into the baking pan. Evenly distribute and flatten crust to pan. Pour blackberry mixture over top and smooth out over crust. Then sprinkle remaining crumble mixture over the top. Bake at 350 for 30-35 minutes until crust is golden. Allow it to cool before slicing. Slice into 12 even bars.
Macros per bar: Cal 196, Fat 16g, Protein 6g, net Carbs 3g
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