Blueberry Custard Bars
THM:S, low carb, sugar free, gluten/nut free
Serves: 6-8
  • ½ cup heavy whipping cream
  • 2 eggs
  • 2 T oat fiber (use gluten free if necessary)
  • ½ tsp. vanilla extract
  • ¼ tsp. THM Pure Stevia Extract Powder
  • ⅛ tsp. salt
  • 3 cups blueberries (I used fresh, but frozen would work as well. Thaw and drain them and expect your custard to be purple.)
  1. 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 T of crumbs for topping the custard and press the remainder into a greased 9-inch pie plate. Bake at 350 degrees for 7 minutes.
  2. Meanwhile, mix the cream, eggs, oat fiber, vanilla, stevia, and salt together. Fold in the blueberries. 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 degrees for 23-25 minutes or until set. Serve warm with ice cream or whipped cream, or refrigerate and serve cold. Yields 6-8 servings
*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 course crumbs, not a dough.
Recipe by Briana Thomas at