Fathead Blueberry Bars

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These Keto fathead blueberry bars are an easy low carb dessert that I bet you thought you couldn't have on the low carb/ keto diet. With this dough it is possible. The famous fathead dough makes it's appearance again in a sweet keto blueberry bar dish this time.  Grab the keto blueberry cobbler bars recipe below. 
fathead blueberry bars

Keto Fathead Blueberry Bars

I love taking the family out blueberry picking and lucky me, I happen to be in the right place. Maine is famous for a lot of things, but it's wild blueberries definitely top the list. We have both high bush and low bush close by so the variety is grand.
 
These keto fathead blueberry bars are sort of like your traditional fruit square only the recipe has been adjusted to a low carb version. I chose blueberries because they are allowed in moderation on low carb and keto.
 
 
fathead blueberry bars

Keto Blueberry Cobbler Bars

Easily make a batch of these keto blueberry cobbler bars on Sunday and enjoy all week. We like to make a pan and cut them into snack bars I can have on hand for a quick bite. They freeze really well.
fathead blueberry bars
 
Learn how to grow blueberries at home!  Blueberries
We have a few bushes in our garden and let me tell you this...   if you like blueberries there is absolutely nothing like being able to pick them fresh.  We use them in or on everything. 

Another Amazing Low Carb Dessert

 
keto cheesecake bars
Snickerdoodle Cheesecake Bars

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.  Usually fathead is used for savory recipes, like pizza.  We changed it up a bit here since it is so versatile. 

fathead dough

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. 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. 

low carb dessert
 
 
fathead blueberry bars
Yield: 12 squares

Fathead Blueberry Bars

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! 

Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour

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

  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 ¾ 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.

Nutrition Information:

Yield:

12

Serving Size:

1

Amount 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.

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keto fathead blueberry bars keto dessert recipe

20 thoughts on “Fathead Blueberry Bars”

  1. 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. 🙂

  2. 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.

  3. 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 🙂

  4. I would never have thought to use fathead dough for a dessert. GENIUS. I wish we could have apple, but this works fine.

  5. Yummmm!!! Ours came out SO GOOD. I cut and froze them individually because I would have ate the whole pan. 😀

  6. 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!

  7. 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.

  8. Hi there! Just made these tonight and wasn’t sure how to store them? Do they go in the fridge or stay out? Thanks!

  9. 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?

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