Keto Blueberry Crumble Bars #ketorecipes #lowcarbrecipes #ketolifestyle #ketobreakfast #lowcarblife

Keto Blueberry Crumble Bars #ketorecipes #lowcarbrecipes #ketolifestyle #ketobreakfast #lowcarblife


hi guys welcome back to CJ’s Kito kitchen tonight we are going to be making a delicious baked good that is going to take you through the end of summer and into the month of September tonight we are going to be making Quito blueberry crumb bars so come along with me and let’s get started so the blueberry season is on the peak end and blueberries are plentiful in my grocery store right now at a very reasonable price so I thought I would make a blueberry recipe and it’s just in time because it is the end of August and our local coffee chain is already selling their famous pumpkin spice latte so we have to get in the end of summer as soon as we can so cobblers crumbles and all of those kinds of creations have been around for quite a long time the American colonists brought them over from Great Britain and they used to be served all times of day for breakfast it wasn’t until the late nineteenth century that things like crumbles and cobblers came to be known as a dessert and it’s a very easy dish it’s very homey and like I said it’s going to finish using up your berries for the end of summer and you would not have to use just blueberries in this you could use any type of berry that you like so come along with me and let’s get started so you want to pre-heat your oven to 350 degrees and you need about an 8 quart saucepan and I have a cup of fresh blueberries in here you could use frozen but frozen will take a little longer to cook if you’re gonna use frozen and it will also provide a little more liquid so you’ll have to compensate for that the reason I’m doing fresh blueberries right now is because it is the end of August and fresh blueberries are at the tail end of their season and they are inexpensive right now so that is what I am using so – our blueberries I’m going to add two tablespoons of water and then I’m going to turn my blueberries on quite high almost completely too high because we want these to get started on a low boil because we are going to cook these blueberries and as it starts to cook I am going to start mashing them I no longer have a potato masher because I no longer out potatoes but I’m going to use my whisk and hopefully that will be sufficient so to begin the preparation of the rest of our crumble it’s going to be crust basically on the bottom and then the crumbly streusel top over the blueberries we can here our blueberries starting to sizzle over here just keep an eye on them I’m going to keep an eye on why I’m still talking to me so I’m going to be using a seven by eleven baking dish you could use a nine by nine you could use a nine by twelve but your crumble bars will be a little thinner that way but I have taken my dish and I have put a piece of parchment paper in it to fit and hang over I buy my parchment paper at the dollar store it can be kind of expensive if you buy it elsewhere but I buy mine at the dollar store and I have lightly sprayed it the idea behind this is when our crumble bars are cooled I will be able to lift the parchment paper out set it down flat and cut our bars and that is why I’m doing this parchment paper stem so I’m going to go back over to my blueberries because you can see they have started to boil so I’m going to turn down the heat a little bit and they’re just going to slowly simmer away for about ten minutes until they’re quite soft and then I’ll be able to mush them up a little bit and then we’re going to add a little bit of sweetener and a little bit of thickener so looking at our blueberries again everything is looking good they are starting to break down a little bit and I am facilitating that with my wire whisk if you have a potato masher you could do that with your potato masher too but I don’t need them completely broken down we don’t want blueberry sauce we do still want a few old blueberries in there so I’m just gonna let them go for about another five more minutes and then we’ll add our sweetener and our thickener okay so we’ve let our the blueberries cook for about ten minutes now and some of them are broken down that’s good we are going to turn off the heat so I’m going to use about a quarter cup or thereabout avalue lohse I’m using a yellow sinless simply because I have it you could use your throttle you could use monk fruit whatever you would like I’m thing about two tablespoons and I’m just gonna diss that in color value lows but you could use a granulars natural sweetness in this step if that’s what you had and then the other thing that I’m going to put in is about a quarter of a teaspoon of xantham gum xanthan gum just comes a little tiny pouches like this and you don’t need to use very much and what stampin gum you want to make sure that it’s not bubbling so I have turned my heat off and you want to try and sprinkle evenly over your dish that you don’t create any lumps in it and then we can listen and thus anthem ISM we’ll just further thicken our blueberries as tennis like us a gravy if you will or cornstarch if you were a card leader that would have been that you would have added so we’re using example in its place and we’re just going to let our various cool we are now going to move on to the crumble part of our crumble bars so for that we are going to need almond flour two cups so that was two cups of almond flour I’m also going to use 3/4 of a cup of unsweetened coconut flakes that’s 3/4 of a cup that’s not really going to give it much of a coconut taste necessarily it’s just going to give us a texture of that flaky texture that a crumble is supposed to have or crumble bars will have so we have that now we need our sweetener and I’m going to use Sukhram gold I’ve got two bags circus I’m working on one and I’m not sure if I had enough in it and I’m going to use the secret gold in this step because to me traditionally cobblers and crumbles and things such as that do really nice with a brown sugar style product and because this is a brown sugar alternative it lends itself very well for this type of dish if you do not have a brown sugar alternative you could absolutely use a swerve or a monkey with or tall you could use a granular product you could use a powdered product whatever you’d like in here but I have this and I’m going to use it because I would have used a brown sugar if I were making a traditional crumble I’m using about a half a cup and I’m just kind of mixing everything as I put it in just with my clean hands so I am going to add about two tablespoons of coconut flour this is just going to put our crumb ball bars of a bit of crumble enos if you will since its crumble because coconut flour adds just a touch of dryness to our almond flour it’s not essential but if you do have it it is nice in this dish so once again I’m hand sitting this okay so I have all of our dry ingredients now I’m going to add our butter and that is going to make our shortbread crumble consistency that we’re looking for so I need six tablespoons which is one stick of butter and it’s melted and before I get too far mixing that I am going to add a little bit of extract I’m using butter extract here you could use almond extract you could use vanilla extract just just a little something to flavor or crumble [Music] and I’m just working everything around getting it all incorporated and you’ll see when I get done that it is indeed a crumble it is crumbly and that is what we are going for okay it’s all incorporated so I’m going to take half of our crumble mixture and I’m going to set it in the bottom of my greased parchment paper so we just want about half just eyeball it and we’re just going to take our time and slowly spread that around and it’s loud because there’s parchment paper down we just want to press it in and make our bottom crust just trying to be as even as you can but this is a homey dessert so no worries I covered that little hole all right so I’ve pressed it in the bottom now we are going to put this into the oven that we already preheated and we’re going to cook it for about 10 to 12 minutes just to get our base settled down and get kind of the butter to solidify and make our bottom crust in the oven we go once again that’s 350 and we are going to cook it for about 10 to 12 minutes it’s been in for ten minutes and that has just given a get a chance to set up so I am going to bring it out and let it sit for about 10 minutes and then we are going to assemble the rest of our crumble bars okay so it’s time to finish assembling our dish and get it put into the oven for its final bake so we are going to take our cooled blueberries and you can see that they’ve gotten quite thick which is what we wanted so I’m just going to get them all out and I’m just going to put them right in the center of my dish for us to spread around and I’m just using a spatula to get all my blueberry out so I’m just going to take my spatula and I’m going to spread this as evenly as I can our crust has cooled for about ten minutes so it’s still a little warm but not super warm and I’m just trying to get all of our blueberries spread all around our bar so that every piece will have blueberry I think just make sure that I get every bit with a blueberry to the best of my ability right to the edge okay so we have our blueberry layer spread out and now I’m going to take our remaining crumble mixture and I’m just going to start dropping it on our crumble here and I’ll just show you I’m just going to start dropping it kind of evenly and we’re going to come back and press this down in a minute right now I’m just trying to get it all spread out as evenly as I can but parchment paper is going to be my friend eventually but during preparations at the greatest I can’t really smell the butter extract in here this would also be very good with almond extract blueberries and almonds go very well together you could also put some nuts in this if you wanted some slivered almonds or some pecans or something like that if you want it okay so the rest of our crumble mixture is on and then we want to kind of press it in because we want it to really adhere to our bars when it cooks we don’t want it to just all crumble no pun intended off the top but we do kind of want that to get in with our feeling a bit so that when it bakes it’s really gonna bake in there well and make a real true topping to our crumble bars so just press it in and then all the way to the edge I can’t forget about our edges okay that looks good our blueberries are kind of peeking through which is what we want so we are going to put it back into our oven that is still at 350 degrees and we are going to bake this for about 20 to 25 minutes okay back in it goes and once again that’s 20 to 25 minutes okay I ended up cooking mine for 25 minutes so this is what it looks like and it’s lightly browned on top so I’m going to get it out and I’m going to let it cool for publicly about 20 minutes and then I’m going to remove it from the pan and we’ll slice it into bars and let CJ have a taste oh I took my parchment paper that was folded into the pan and I just cooked the Hamill’s that’s why we made it as large as we did to fit it over the edges of the pan because then you can just lift it and kind of hold it taut and put it down so now theoretically we’ll be able to cut this into bars easier that’s the idea we’ll see so I’m going to attempt to make 12 bars out of this I’m gonna just cut some median lines here I’m trying to keep my knife as smooth as possible okay so I have the four vertical cut and then you can just turn your paper like that and once again I’m going to just do some hesitation cuts here just to see if that’s where I want to go yes okay okay and I’m going to clean off my knife once again just for my finger okay now I’m gonna get my little tiny spatula and I’m going to put some on a plate and we’ll let CJ have a taste hi CJ hi it’s time for some blueberries yep blueberry crumble bars no they look like they were easy to make I would just hold my camera I guess everything looks easy from thatting yeah we’re not very good not like they’re that complicated yeah they are crumbly yeah good nice flavor but not super sweet yeah that’s super sweet at all unless the berry do the actual talking it’s not obnoxious it’s not overly sweetened you are like just the natural sweetness of the berry that’s a good description but it’s not overly sweet but it is sweet because of the berry oh yeah it’s a nice little treat nice to have them around the house probably be really good a cup of coffee and yeah I like it good job baby thank you bye bye blueberries in this you could use any type of berry that you like so come along with me and let’s get started thanks for joining us again tonight we hope that you enjoy making these blueberry crumble bars we hope that you will come back and see us again and consider subscribing and hitting the notification bell we upload new recipes every Sunday and we also have keto conversations on Wednesdays sometimes it’s ketogenic food unboxings sometimes it’s what we eat we try and vary our content as much as we can all in keeping with the ketogenic lifestyle so please set the notification bell so that you know when we have uploaded a new video we’re also on social media and we release photographs and cheese or recipes other recipe ideas things that we’re personally eating and passed recipes as well so that’s Facebook Pinterest Instagram Twitter and that’s all cj’s keto kitchen please also head on over to our blog that’s cj’s keto kitchen calm and there will be the recipe and it is principle it will have all of your ingredients any other information that you need I try and put a few interesting facts about what I have made and there are some very interesting facts about blueberries that you won’t want to miss so please head on over there and come on back and see us again next week and we’ll see you then [Music]

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