FATHEAD BLUEBERRY BARS

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Fathead blueberry bars are an smooth dessert that I guess you idea you couldn’t have at the low carb/ keto food plan. With this dough it's miles possible.

i like taking the family out blueberry picking and lucky me, I occur to be inside the right region. Maine is well-known for lots of things, however it’s wild blueberries actually top the listing. we've each excessive bush and low bush nearby so the variety is grand. 

those 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're allowed sparsely on low carb and keto. The dough is a pastry style model of the well-known fathead dough. Fathead is a gluten unfastened dough normally made with almond or coconut flour. Melted mozzarella cheese is used to present it substance much like a gluten. The “cheese” taste has a tendency to vanish.

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.