Ingredients
2 cups full-fat coconut cream
1 cup fresh or frozen blueberries
3/4 cup keto sweetener (erythritol or monk fruit)
1/4 cup water (for blueberry compote)
1 1/2 teaspoons pure vanilla extract
Pinch of sea salt
2 tablespoons arrowroot powder (for texture)
Optional: dessicated coconut for garnish
Instructions
Prep a 8×8-inch baking dish by lining it with parchment paper.
In a small saucepan, combine blueberries, water, and 2 tablespoons of keto sweetener. Cook over medium heat until blueberries burst and thicken slightly, 3-5 minutes. Let cool.
In a large bowl, whisk coconut cream, remaining sweetener, vanilla extract, and sea salt until smooth.
Chill the coconut base in the refrigerator for 20-30 minutes to firm slightly.
Fold in arrowroot powder until fully incorporated.
Pour half the coconut mix into the prepared dish and spread evenly.
Swirl in the cooled blueberry compote using a spatula.
Cover and freeze for at least 6 hours (or overnight).
Unmold, slice into 12 bars, and serve chilled.
Notes
Freeze leftovers in an airtight container for up to 2 weeks.
Avoid stirring the mix post-assembly to maintain swirls.
For richer flavor, use thawed and drained canned coconut cream.
Can substitute 1/4 tsp almond extract for vanilla if preferred.
- Prep Time: 20
- Cook Time: 10
- Category: Dessert
- Method: Freezing
- Cuisine: American
- Diet: Keto
Nutrition
- Serving Size: 1 bar
- Calories: 210
- Sugar: 1g
- Sodium: 35mg
- Fat: 20g
- Saturated Fat: 15g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 0mg