Fathead Blueberry Bars

My indulgence is Blueberry Poptarts! I've been looking for something that can match that craving! Fathead blueberry bars are an easy dessert that I bet you thought you couldn’t have on the low carb/ keto diet. With this dough it is possible.

Ingredients

· 1/2 stick butter SOFTENED NOT MELTED

· 1 egg beaten

· 1/2 cup sweetener

· 1 1/4 c almond flour

· 1 tsp vanilla

· 1 tsp cinnamon

· 2 tbsp sour cream

· zest of lemon

· 2 ounces cream cheese

· 1 1/2 cup mozzarella

· 2 cups blueberries

· 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 spoon-able 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.