I always associate fresh, sweet and tart berries with summertime. They’re a favorite sweet treat of mine! You’ll have a hard time believing these decadent blackberry bars are keto-friendly!
These delicious bars are easy to make with just 8 ingredients, and they’re ready in less than an hour. These blackberry bars can be enjoyed chilled or at room temperature. Store leftovers in the fridge for up to a week, though they won’t last that long!
Start by preparing the blackberries in a medium saucepan over medium heat. Combine 2 cups of the blackberries (the recipe calls for 3 cups so don’t use them all!) and lemon juice. Bring the mixture to a boil, and then reduce the heat and simmer until the berries are soft.
Take the pan pan off the heat and whisk in swerve and xanthan gum. Next, smash the softened blackberries. Stir in remaining 1 cup of blackberries until combined. Set aside while you prepare the crust.
Preheat the oven to 350 degrees. Line an 8 inch square baking dish with parchment paper. Make sure to leave the paper overhanging 2 sides of the pan – it makes for easy removal.
Whisk together the almond flour, confectioner’s swerve, and salt. Add the butter and vanilla and use your hands to combine the ingredients until the mixture is combined and in pea-sized crumbles. Don’t skip making the crumbles – it’s important to make the best topping!
Take half of the dough and press it evenly into the bottom of the pan. Partially bake (also known as parbake) the crust for 12 minutes, until just beginning to brown. Pour the filling over the par-baked crust and then crumble the remaining dough evenly over the top of the filling. Bake for 22-25 minutes until the topping is golden brown. Remove from the oven and let it cool completely.
These blackberry bars are so simple to make and delicious! Your family will ask you to make them often, so be ready!
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- 🔪 Prep 15 mins
- 🔥 Cook 45 mins
- ⏱ Total 1 hr
- 🍽 Yield 9 servings
Ingredients
Filling
Crust and Topping
Instructions
9 steps- In a medium saucepan over medium heat, combine 2 cups blackberries and lemon juice.
- Bring to a boil and then reduce the heat and simmer for 10 minutes, until the berries are soft.
- Take sauce pan off the heat and whisk in swerve and xanthan gum and smash the softened blackberries. Stir in remaining 1 cup of blackberries until combined. Set aside while you prepare the crust.
- Preheat the oven to 350 degrees. Line an 8 inch square baking dish with parchment paper, leaving paper overhanging 2 sides of the pan for easy removal.
- Whisk together the almond flour, confectioner’s swerve, and salt; then add the butter and vanilla and use your hands to combine the ingredients until the mixture is combined and in pea-sized crumbles.
- Take half of the dough and press it evenly into the bottom of the pan. Par-bake the crust for 12 minutes, until just beginning to brown.
- Pour the filling over the par-baked crust and then crumble the remaining dough evenly over the top of the filling. Bake for 22-25 minutes until the topping is golden brown. Remove from the oven and let it cool completely.
- Use the overhanging parchment paper to lift the bars out of the pan, then slice into 9 equal sized squares.
- Enjoy chilled or at room temperature. Store leftovers in the fridge for up to a week.
If you love berries as much as my family, make sure to check out these Keto Blueberry Muffins and this Raspberry Swirl Keto Cheesecake (yummy!) And for more sweet treats, I share several dessert recipes here!
15 Comments
Heidi
August 10, 2020 at 2:32 pmthis looks SO yummy! I’m excited to try the recipe…. one question – would frozen berries work as well? This is soemthing that I would love to make even when berries are out of season.
Suzanne Ryan
August 12, 2020 at 12:56 pmHi There! I am sure frozen would work well too. I would cook all three cups down in the filling (rather than reserving a cup for the end) and let simmer for 15-20 minutes instead of 10 minutes just to insure that it has thickened nicely and is not too watery.
Joy
August 10, 2020 at 11:34 pmThese look great! How are the net carbs at 4 when the total carb is 19 and fiber is 6?
Suzanne Ryan
August 12, 2020 at 12:58 pmHi There! To calculate net carbs, you will take the total carbs and subtract fiber and sugar alcohols. Since this recipe is 19 total carbs you will subtract 6 for fiber and also 9 for sugar alcohols.
Sarah
August 11, 2020 at 9:39 pmI made this and had a small taste yesterday. Overall, it was delicious. The slight saltiness of the crust combined with the delicious sweetness of the blackberries reminded me of my mom’s pie. This recipe was very easy to make and I will make this again. Thank you for the recipe!
Suzanne Ryan
August 12, 2020 at 1:00 pmI am so happy you enjoyed it! This is one of my favorites too 🙂
Connie
September 3, 2020 at 11:15 amThis is delicious! Already made it twice. Another great recipe.. Thank you
carey
September 18, 2020 at 3:30 pmlove the recipe, super easy.
Fergy
April 6, 2021 at 10:03 amI made these a couple of days ago– they are SO GOOD!!! The flavor and texture are great– and they are so easy to make. I’m going to try them with other types of berries, b/c I imagine they would be just as good with any type! Thanks for sharing this– I have tried several of your recipes and they are always wonderful!
KRISTIN NORDAHL
May 20, 2021 at 10:02 pmDelicious!! These bars were a hit when I brought them to a party. I did change the recipe slightly. I used Lakanto Monkfruit sweetner instead of the Swerve. I added 1/4 t almond extract to the filling and 1/4 t almond extract to the dough instead of the vanilla. I also added 1/3 C chopped pecans to the topping but not the crust. I didn’t use parchment paper but instead pressed half of the dough into a greased 8″ square glass pan with plastic wrap. I will be making these bars again and maybe try them with raspberries. Thank you for sharing the recipe!
Angela J Emerson
July 18, 2021 at 3:17 pmI am about to make these with tigernut flour. I am super sensitive to nuts. Have you ever worked with tigernut flour? I’m hoping it’s the perfect subsititue.
Suzanne
July 19, 2021 at 8:19 amI haven’t – let us know how it turns out!
Mary
August 8, 2021 at 11:05 amCan I make these without the xantham gum
Suzanne
August 9, 2021 at 8:14 pmI haven’t made them without it because the blackberries put off a lot of liquids and you need that to thicken up a bit.
Samantha Whitson
November 25, 2021 at 7:19 pmHey there Suzanne🙋♀️~ I wanted to come back here to thank you for such an amazing, simple & FANTASTIC recipe! It’s Thanksgiving evening, & I made this recipe earlier- on the fly- while waiting for the turkey to get done. In fact, I actually pre-baked the crust & then baked the whole thing right next to the two turkey breasts I was roasting in the oven @350. I had already prepared a “regular’/white sugar-laden blackberry pie for my mother-in-law, along with “regular” saltine cracker toffee candy~ both yesterday. My plan was to make keto cracker candy & a sugar-free pie last night as well, but I ran out of steam! Besides, I only had one pound of berries left, after making that first pie! Anyhow, I had a short lull in the day’s cooking, so I popped online & your recipe came up in my search w/the word “decadent”~ I was in =) As it turns out, I had used the last of my almond flour on the keto crackers I made last night, so I subbed pecan flour (1.5 c.) & finely ground coconut shreds for the other one cup of almond flour. It turned out FABULOUS, even w/frozen berries! I did add extra xantham gum, & cooked it down a bit more~*also some orange zest & a pinch of freshly dried tarragon. Absolutely one of the best desserts I’ve ever made! I served it still slightly warm, w/homemade vanilla ice cream~I can hear my husband out there, still raving about it as I type this =) Thank you so much for saving the day, & inspiring me to try even more combinations w/your recipe in the future~ may your efforts be blessed! -Samantha in AZ