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Top view of gluten free blueberry crumb bars on a baking pan

Blueberry Crumb Bars

These blueberry crumb bars are filled with a sweet and juicy blueberry filling and topped with a buttery grain-free shortbread crumble topping. They are made with simple pantry-friendly ingredients and make the perfect healthy snack or dessert for summer. These paleo bars are also completely gluten-free, grain free and refined-sugar free.

Course Dessert
Cuisine American
Keyword blueberry dessert recipes, blueberry desserts, blueberry recipes
Prep Time 15 minutes
Cook Time 37 minutes
Total Time 50 minutes
Servings 12 bars
Calories 220 kcal
Author Kelly



  • 1/4 cup coconut flakes , roughly chopped OR pulsed 1-2 times until they resemble the texture of quick oats
  • 1/4 cup sliced almonds , roughly chopped OR pulsed 1-2 times until they resemble the texture of quick oats
  • 1 2/3 cups superfine blanched almond flour
  • 2 tbs arrowroot flour or tapioca flour
  • 1/4 cup softened refined coconut oil or butter flavored coconut oil can sub with vegan butter or ghee if not dairy-free
  • 1/4 cup maple syrup , (may sub other liquid sweetener)
  • 2 Tbs coconut sugar , (may sub with brown sugar substitute)
  • 1 tsp vanilla
  • 1/4 tsp fine sea salt
  • 1/3 tsp baking soda
  • 1/2 tsp lemon zest


  • 2 1/2 cups fresh blueberries or frozen - thaw drain & pat dry first
  • 3 Tbsps maple syrup , (may sub other liquid sweetener)
  • 1 Tbs arrowroot OR tapioca flour
  • 1 tsp lemon juice
  • 1/2 tsp lemon zest


  1. Preheat oven to 350°F. Line an 8x8 baking pan with parchment paper, leaving a slight overhang.

Make the filling:

  1. In a medium pot over medium heat, add fruit, maple syrup, arrowroot, lemon juice and lemon zest. Bring to a boil, while smashing & stirring with a wooden spoon. Reduce heat & cook for 3-5 minutes, or until mixture is thickened. Chill in fridge until ready to use.

    Top view of blueberry sauce for keto blueberry lemon cheesecakes

Make the crust and topping:

  1. Chop your coconut flakes or sliced almond until they resemble the texture of quick oats or alternatively, you can add them to the bowl of a food processor and pulse 1-2 times, until still crumbly. 

    Transfer to a large bowl and whisk in the almond flour, sugars, baking powder and salt. With a fork, pastry cutter, or using your clean hands, cut butter into flour mixture together until it resembles coarse crumbs.

    Top view of ingredients in a white mixing bowl to make the peach crumb bar crust
  2. Press a little more than half of the crust mixture into prepared pan. Bake for 12 minutes. Remove from oven & allow to cool for 5 minutes.

    Top view of baked low carb pecan pie bars crust in a 8x8 square baking pan on a grey background
  3. Spread fruit mixture evenly over crust. Sprinkle remaining crumb mixture over berry layer.
  4. Bake in preheated oven for 22-25 minutes, or until top is golden brown. Allow to cool completely before cutting into squares or enjoy straight. Store bars in an airtight container in the refrigerator.
    Top view of paleo blueberry crumb bars on a baking pan
Nutrition Facts
Blueberry Crumb Bars
Amount Per Serving (1 bar)
Calories 220 Calories from Fat 135
% Daily Value*
Fat 15g23%
Carbohydrates 20g7%
Fiber 3g12%
Sugar 12g13%
Protein 4g8%
* Nutrition facts are provided as a courtesy using the WPRM recipe calculator. It is best to make your own calculations to ensure accuracy. We expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website. Percent Daily Values are based on a 2000 calorie diet.