KETO AND LOW CARB FATHEAD BLUEBERRY BARS - Cooking Light

KETO AND LOW CARB FATHEAD BLUEBERRY BARS

FATHEAD BLUEBERRY BARS



FATHEAD BLUEBERRY BARS #FATHEAD #BLUEBERRY #BARS #FATHEADBLUEBERRYBARS
FATHEAD BLUEBERRY BARS


Ingredients
1.      1 1/4 c almond flour
2.      1 tsp vanilla
3.      1 tsp cinnamon
4.      2 tbsp sour cream
5.      1/2 stick butter SOFTENED NOT MELTED
6.      1 egg beaten
7.      1/2 cup sweetener
8.      zest of lemon
9.      2 ounces cream cheese
10.  1 1/2 cup mozzarella
11.  2 cups blueberries
12.  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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