Description
Crust, custard, blueberries, and a crumb topping make these Blueberry Custard Bars your next favorite summer treat! THM S, low carb
Ingredients
Crust:
- 3/4 cup Briana’s Baking Mix
- 1 tablespoon THM Super Sweet Blend
- 1/4 teaspoon baking powder
- 4 tablespoons salted butter (room temperature)
- 2 tablespoons sour cream or Greek yogurt
Custard:
- 1/2 cup heavy whipping cream
- 2 eggs
- 2 tablespoons oat fiber
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon THM Pure Stevia Extract Powder
- 1/8 teaspoon salt
3 cups blueberries (I used fresh, but frozen would work as well. Thaw and drain them and expect your custard to be purple.)
Instructions
- Whisk the dry ingredients for the crust together. Add the butter and sour cream and mix with a hand mixer until crumbs form. Set aside 3-4 tablespoons of crumbs for topping the custard and press the remainder into the bottom of a greased 9-inch pie plate. Bake at 350*F for 7 minutes.
- Meanwhile, mix the cream, eggs, oat fiber, vanilla, stevia, and salt together with a whisk or hand mixer. Fold in the blueberries gently with a spatula. Pour this mixture onto the hot crust when it comes out of the oven and use a spatula to distribute the blueberries evenly. Top with the reserved crumbs. Return the custard to the oven at 350* for 23-25 minutes or until set. Serve warm with ice cream or whipped cream, or refrigerate and serve cold.
Notes
Briana’s Baking Mix: You can try substituting Briana’s Baking Mix with 1 cup of THM Baking Blend, then add more if necessary. You should end up with coarse crumbs, not a dough.
Oat fiber: This versatile low carb flour can usually only be found online. Not all brands are created equal, but I like LifeSource oat fiber. Use gluten free oat fiber for a gluten free option. Oat fiber and oat flour are different and are not interchangeable.
Sweetener: Feel free to use your favorite low glycemic sweetener to taste in place of the sweeteners I used. This is an older recipe, and nowadays I would probably use 1.5 – 2 tablespoons of THM Super Sweet Blend in place of the stevia in the custard. Sweeten to taste; many people enjoy more sweetener than I do.
Allergy info: Gluten free (use gluten free oat fiber). Nut free. Most people with tree nut allergies can have coconut products, but confirm with your doctor first.
You can find this recipe on page 334 of my first cookbook, Necessary Food.
- Prep Time: 15 mins
- Cook Time: 32 mins
- Category: Dessert
- Method: Baking
- Cuisine: THM S, low carb, sugar free, gluten free
