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Fathead Blueberry Bars

These goofball blueberry bars ar a simple course that I bet you thought you couldn’t wear the low carb/ keto diet. With this dough it's doable. The renowned goofball dough makes it’s look once more in a very sweet dish now.  Grab the formula below. 

Fathead Blueberry Bars

I love taking the family out blueberry choosing and lucky Pine Tree State, I happen to be within the right place. Pine Tree State is legendary for tons of things, however it’s wild blueberries undoubtedly high the list. we've each high bush and low bush handy that the selection is grand.

These goofball blueberry bars ar type of like your ancient fruit sq. solely the formula has been adjusted to a coffee carb version. I selected blueberries as a result of they're allowed carefully on low carb and keto. The dough may be a pastry vogue version of the renowned goofball dough. goofball may be a protein free dough generally created with almond or coconut flour. molten cheese cheese is employed to provide it substance kind of like a protein. The “cheese” style tends to fade.

I like to form a pan and cut them into snack bars I will wear hand for a fast bite. They freeze rather well. we've a couple of bushes in our garden and let Pine Tree State tell you this…   if you prefer blueberries there's completely nothing like having the ability to select them recent. we tend to use them in or on everything. 

Fathead Blueberry Bars



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 8x8 or 9x9 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.


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