Sugar-free blueberry cream cheese crumble bars with a jammy fruit center, creamy vanilla layer, and buttery almond flour crumble.

Scale

Crust & Crumble:

1¾ cups almond flour

¼ cup coconut flour

⅓ cup powdered allulose

½ tsp baking powder

¼ tsp salt

½ cup unsalted butter, melted

1 tsp vanilla extract

Cream Cheese Layer:

8 oz cream cheese, softened

¼ cup powdered allulose

1 large egg

1 tsp vanilla extract

1 tbsp heavy cream

Blueberry Layer:

1½ cups blueberries

2 tbsp powdered allulose

1 tbsp lemon juice

1 tsp lemon zest

½ tsp vanilla extract

1 tsp xanthan gum

Cook Mode Prevent your screen from going dark

1. Preheat oven to 350°F and line pan.

2. Mix crust ingredients and press into pan.

3. Bake crust 10 minutes.

4. Simmer blueberry ingredients until jammy.

5. Beat cream cheese layer until smooth.

6. Layer cream cheese then blueberries.

7. Top with remaining crumble.

8. Bake 30–35 minutes.

9. Chill before slicing.

Chill fully for clean slices.

Frozen blueberries work well.

Store refrigerated.