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Blueberry Slice

Prep Time: 10 minutes
Cook Time: 25 minutes
Course: Dessert, Snack
Cuisine: American, Australian Keto, Low Carb
Keyword: Blueberry, Blueberry Dessert, Keto Slice, Low Carb Slice
Servings: 16
Calories: 201kcal
Author: Kim Caruk



  • cups almond flour
  • ½ cup unsweetened desiccated coconut
  • 2 tbsp erythritol
  • 1 tsp vanilla extract
  • ½ cup butter melted
  • Pinch of salt

Blueberry Filling

  • 1 cups frozen blueberries
  • cup water
  • 1 tablespoon chia seeds
  • ½ tablespoon erythritol
  • ½ lemon juiced



  • Preheat oven to 180 C / 356 F. Line a 20cm x 20cm (8" x 8") square cake tin with baking paper.
  • Mix base ingredients in a medium mixing bowl, mix until well combined.
  • Spread evenly over base of prepared cake tin. Bake for 6-7 minutes or until just lightly golden on top. Remove from oven and allow to cool in tin.
  • Place all sauce ingredients into a small saucepan and bring to the boil. Using a wooden spoon, stir and mash the berries, until sauce starts to thicken. Adjust sweetness to taste, remove from heat.
  • Mix all topping ingredients together. Pour sauce evenly over base and sprinkle with topping. Return to the oven and cook for a further 8 minutes or until golden.
  • Remove from oven and allow to cool completely in tin. Chill in fridge for 2 hours before cutting into 16 squares.


Calories: 201kcal | Carbohydrates: 7g | Protein: 4g | Fat: 19g | Saturated Fat: 8g | Cholesterol: 23mg | Sodium: 81mg | Potassium: 34mg | Fiber: 3g | Sugar: 2g | Net Carbs: 4g
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