Blueberry Breakfast Bars

Blueberry Breakfast Bars 8
Blueberry Breakfast Bars 8

Blueberry Breakfast Bars

Recipes   Breakfast    


  • 1 cup blueberries
  • 2 tbsp water 
  • 1/4 cup Swerve, Confectioners 
  • 1/4 tsp xanthan gum
  • 1 1/2 cups almond flour
  • 3/4 cup shredded coconut 
  • 1/2 cup Swerve, Granular 
  • 2 tbsp coconut flour 
  • 1/2 tsp salt 
  • 6 tbsp butter, melted 
  • 1/2 tsp vanilla extract
Blueberry Breakfast Bars


  1. In a medium saucepan over medium heat, combine the blueberries and water. Bring to a boil, and then reduce the heat and simmer 10 minutes, until the berries can be easily mashed. Mash them up a bit.
  2. Whisk in the sweetener, and then sprinkle the surface with xanthan gum and whisk vigorously to combine. Let cool.
  1. Preheat the oven to 350F.
  2. In a large bowl, whisk together the almond flour, coconut, sweetener, coconut flour, and salt. Stir in the melted butter and the vanilla extract until the dough begins to clump together. 
  3. Press half of the mixture firmly into the bottom of an 8x8 pan. Bake 10 minutes, then remove from the oven and let cool 10 minutes. Spread the crust with the blueberry filling and sprinkle with the remaining crust mixture. Press the top crust into the filling lightly to adhere. 
  4. Bake another 20 to 25 minutes, until golden and bubbly. Remove and let cool completely. 

Makes 12 bars.

Blueberry Breakfast Bars 4
Nutrition Facts

Serving Size 1 bar

Servings 12

Calories 120
Total Fat 15g
Total Saturated Fat 7g
Cholesterol 15mg
Sodium 85mg
Total Carbs 18g
Dietary Fiber 4g
Sugars 3g
Swerve 11g
Protein 3g
Net Carbs: 3g


  • Helen Lu Dunbar

    This is a wonderful site.. What a find to be able to make desserts without all the sugar...Thank you, thank you.

    • Swerve

      Thank you so much, Helen! We're so happy to be a resource for you!

  • Monica

    Sounds fabulous. I wonder can I use powdered swerve instead of granular in the crust? Powdered is the only kind I can find in the store as I don't shop online.

    • Swerve

      Hi Monica, You can use Confectioners! The texture might be a bit different but it will still work.

  • Mira

    1. I have family members allergic to coconut. How much more almond flour and Swerve would I use in the base to compensate for the coconut flour and shredded coconut? 2. Have you ever thought of making the crumb topping with Cinnamon like a conventional crumb topping? They are usually made two ways: (1) flour, sugar (white or brown) & butter or (2) flour, white sugar, butter & Cinnamon. Do you have any idea how much of the base was left for the topping? (Easier to mix in Cinnamon before adding butter)? Thanks.

    • Swerve

      Hi Mira. Thank you for visiting our website! We'd say use an additional 3/4 cup almond flour, then add 2 Tbsp of a starch like tapioca. You could certainly make a classic crumb topping, if you'd prefer. You would just cut the ingredients of the crust in half. Hope this helps!

  • Charlene Turgeon

    Can granulated Swerve be turned into confectionery by putting in a "bullet" blender?

    • Swerve

      Hi Charlene! You can blend Swerve Granular to make Swerve Confectioners!

  • Marni

    Thank you so much for these recipes ! Can I use half the amount of Swerve called for in the batter recipe and the blueberrie filling? Thank you!

    • Swerve

      Hi Marni! Thanks for visiting our website. You can use less Swerve. The bars will be less sweet and a little less thick, but they should still work.

  • Brenda Dorsey

    Thank you

  • Dorothy Robinson

    Hi I was wondering how you calculated the carbs at 3 per piece, as my calculation shows 14 carbs total for the 12 pieces?. Thanks for your input. They are very good squares!

    • Swerve

      Hi Dorothy! Thanks for trying out this recipe. We love these bars too! Our on staff dietitian uses a nutrition analysis software for all of our recipes. We get the total carb count, then subtract carbs from Swerve and fiber since those don't affect blood sugar to find net carbs per serving.

  • Nancy

    How do we store these: Always in the refridge, or on the counter a few days, then the refridge?

    • Swerve

      Hey Nancy! That's up to you! Should should be fine on the counter for about 3 days, but after that we'd suggest storing them in the fridge.

  • Kristy

    So wonderful! Thank you

  • Tess Lundgren

    Hi. I would love to try these. My daughter is allergic to tree nuts. What can I use in place of the almond flour?

    • Swerve

      Hi Tess, you could try all purpose flour or a rice flour. Bob's Red Mill has lots of options. Thanks for checking out the recipe!

  • Sophia Hansen

    Do these freeze well?

  • Annie

    I have diabete and I want to know if any diabetic have tried this recipe...How was your blood test? Thanks

  • Nancy

    Re: Tess Lundgren's question about tree nuts... If wanting to remain low carb, she could try using sunflower seed flour... It is a good substitute for almond flour, but, it has a tendency to turn baked goods green! It doesn't affect the flavor though. Adding a little lemon juice ought to keep that from happening...

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