Keto fathead blueberry bars, also known as Keto Blueberry Cobbler Bars, are an easy low carb dessert at only 3 net carbs. Additionally, A simple Fathead Dough Dessert with rave reviews that's always a popular recipe on social media. Come see why...
Keto Fathead Blueberry Bars
Keto Blueberry Cobbler Bars
Another Amazing Low Carb Dessert
What is Fathead Dough
Fathead dough, or fat head dough (it is one of those things like blonde and blond, gray and grey... you get the picture). Fathead is a keto and low carb dough that is made by using mozzarella cheese to replace the gluten found in traditional flour, thus The mozzarella melts down and binds together the dough. Usually fathead is used for savory recipes, like pizza. We changed it up a bit here since it is so versatile. Think of it like a pie crust, where it can be used for both.
The dough is a pastry style version of the famous fathead dough. Fathead is a gluten free dough typically made with almond or coconut flour. Melted mozzarella cheese is used to give it substance similar to a gluten.
The "cheese" taste tends to fade, So Together it makes the most amazing keto blueberry cobbler bars that strongly resembles the classic blueberry cobbler we all know and love from the past.
More Amazing Keto Dessert Recipes
- Keto Peanut Butter Cheesecake
- Keto Pecan Pie Bars
- Keto Peanut Butter & Jelly Cookies
- Easy Keto Instant Pot Cheesecake
- Low Carb Waffle Recipe and Video
Fathead Blueberry Bars
These fathead blueberry bars are a life saver when you have a sweet craving or just the need for something different to eat for breakfast!
Ingredients
- ½ stick butter, SOFTENED NOT MELTED
- 1 egg, beaten
- ½ cup lakanto monkfruit sweetener (or sweetener of choice)
- 1 ¼ c almond flour
- 1 teaspoon vanilla
- 1 teaspoon cinnamon
- 2 tablespoon sour cream
- zest of lemon
- 2 ounces cream cheese
- 1 ½ cup mozzarella
- 2 cups blueberries
- 2 teaspoon xantham gum
Instructions
- In a microwave safe dish, melt mozzarella and cream cheese. Stir until smooth.
- In a separate bowl, cream butter, egg, almond flour, vanilla, sweetener, cinnamon and sour cream.
- Combine cheese mixture into batter until a soft dough forms.
- If dough is sticky, add more almond flour. Until dough resembles a spoonable cookie dough like texture.
- Spoon onto parchment paper or plastic wrap. Roll into ball, wrap and refrigerate while preparing blueberries.
- *****Dough MUST get cold or it will be too sticky******
- 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.
- Stir in xantham gum. When sauce thickens, reduce to simmer.
- Sauce should have a filling texture like if you had used cornstarch.
- Add lemon zest. Stir. Remove from heat and set aside.
- Preheat oven to 400.
- Press ¾ of the dough into greased 8x8 or 9x9 pan. Bake 10 mins.
- Allow to cool for 5 mins or until the sides recede.
- Spoon blueberry mixture into crust. Spread evenly. Top with pieces of remaining dough.
- Bake for 10-15 more minutes or until golden brown and set.
- Allow to cool completely before cutting.
Nutrition Information:
Yield: 12 Serving Size: 1Amount Per Serving: Calories: 194Total Fat: 15gTrans Fat: 0gUnsaturated Fat: 8gCarbohydrates: 5gNet Carbohydrates: 3gFiber: 2gProtein: 7g
Nutrition facts are auto- populated by the app for this recipe card, numbers may vary. For best results, input your exact brand ingredients into a recipe analyzer like Verywell or MyFitnessPal.
Related Posts:
Owner & Lead Recipe Developer for It's Simple! since 2015, where you will find our best Family Favorites & Keto Low Carb Dishes with Helpful Cooking Tips & Hints in each post. Many Thanks for Stopping By, Enjoy!
HiYa❣️
1. I can’t subscribe Help (using an iPad) Please ?
2. Can use something other than cheese for the mozzarella cheese it’s too much cheese for me. On the flathead blueberry bars?
Thanks
HI Joan!
I am sorry you are having trouble subscribing via your iPad! I just ran a test and it worked fine here.
We haven't tested the recipe with another cheese, unfortunately. The mozzarella is the lightest cheese with similar gluten effects as in regular flour which is why that's used. Hmmm... maybe try skipping it and making a crumble with the cream cheese, almond flour etc for the top of the blueberry filling?
Hi there! Just made these tonight and wasn’t sure how to store them? Do they go in the fridge or stay out? Thanks!
This is absolutely delicious. I split the sugar, using 1/4 cup monk sugar in the berries while cooking,and 1/4 cup swerve powdered sugar in bread mixture. Then I added a layer of uncooked berries on top of the cooked berries before adding the top bread. Thank you so much for this recipe.
Can you use coconut flour in place of almond? I’m assuming the measurement would be different.
You can certainly try, you are correct about the measurement. If it were me, I would add a little at a time until you get a thicker consistency.
Let us know!
Anyone Try this with raspberries yet??
Yummmm!!! Ours came out SO GOOD. I cut and froze them individually because I would have ate the whole pan. 😀
Great idea Liz!
I would never have thought to use fathead dough for a dessert. GENIUS. I wish we could have apple, but this works fine.
Isn't it fantastic?!
Thank you for this recipe, I wasn't sure we could have blueberries but once I figured it out per serving and subtracted the fiber it isn't actually that many carbs. YAY. We have tons in our fields.
Yes, they are great in moderation. 1 full cup of fresh blueberries is about 18 net carbs 🙂
I made these last night and they came out amazing!
So awesome! Thank you <3
Hi,
You don't say when or where to put almond flour so I put it with the cheeses like I do when making fat head pizza crust, but doing like your recipe says made a soupy mess instead of a dough. I had to add lots of almond flour and still a paste consistency. I went ahead and baked. I am letting I rest now while blueberries cook. What did I do wrong? Help!
Hi Donna,
I am not really sure what went wrong with your dough. The flour is listed in the instructions, it gets beaten in with the butter and eggs etc. Not a single one of my recipes hits the page without being tested twice after tweaking to be just right. Did you refrigerate the dough long enough? The recipe states that the dough must get cold enough or it will be sticky.
Thanks!
Did you maybe melt the butter instead of using room temperature butter? It would be #2 in the instructions list.
You call for a stick of butter, however I don't see where it is in the instructions. Would it be melted with the mozzarella and cream cheese?
Hi Megan!
So sorry. I missed that completely. It is added into the instructions now. The butter gets beaten with the eggs and other ingredients in that instruction. Not with the mozzarella.
Thank you for asking and letting me know. 🙂