American · dessert
Blueberry Jamboree with Pecan Crust
Video by All Day I Dream About Food on YouTube · Open on YouTube
- Keto (4.2 g net carbs a serve)
- Vegetarian
- Gluten-free ingredients
Contains: Milk, Tree nuts. Check labels on stock, sauces and spice mixes.
A pecan crust, cream-cheese filling and real blueberries, sweetened with erythritol and allulose instead of sugar: about 4 g net carbs a bar.
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Ingredients 16
Method
Tap a time to watch that step in the video.
- Bring 1 1/2 cups of the blueberries, the allulose and water to the boil over medium heat, then simmer 5–7 minutes until soft enough to mash. Off the heat, stir in the rest of the berries and the zest, whisk in the glucomannan and leave to cool and thicken. 0:37
- Heat the oven to 160°C (325°F) and grease a 9-inch (23 cm) square metal pan. Mix the pecan flour, chopped pecans, granulated Swerve and salt, then stir in the melted butter until it clumps. 2:12
- Press the crust firmly and evenly into the pan and bake 15–18 minutes, until browning at the edges. Cool completely. 3:19
- Beat the cream cheese alone for about 2 minutes until very smooth, then beat in the powdered Swerve and stevia drops to taste, followed by the 1/4 cup cream and the vanilla. 3:55
- Whip the remaining cup of cream to stiff peaks and fold it into the cream cheese mixture until no streaks remain. 5:16
- Spread the filling over the cooled crust, pour the blueberry topping over and spread it to the edges. Chill at least 2–3 hours, then cut into 16 bars. 5:47
Tip. Almond flour can replace the pecan flour in the crust. The cook uses an erythritol sweetener in the crust for crispness and allulose in the topping so it stays syrupy.
The method is a summary in our words — the video shows every step.
One portion (1 bar) gives you 1 of 16
Where the energy comes from one serve
- Net carbs 7%
- Protein 5%
- Fat 88%
Fits keto: 4.2 g net carbs a serve, with 88% of the energy from fat.
Vitamins & minerals % of a day, one serve · tap for more
Vitamin A Source19%
167 µg a serve, mostly from cream cheese (39%). Keeps eyes, skin and the immune system healthy. Orange vegetables and dark greens give beta-carotene, which the body turns into vitamin A.
Omega-3 Source16%
0.3 g a serve, mostly from pecan flour (31%). Omega-3 fats support the heart and brain. Oily fish give EPA and DHA; walnuts, flax, chia and canola give ALA, which the body converts only a little.
Show the other 13
Zinc6%
0.7 mg a serve, mostly from pecan flour (51%). Needed for immunity, wound healing, taste and growth. Meat, seafood, legumes, seeds and whole grains supply it.
Vitamin E5%
0.7 mg a serve, mostly from cream cheese (26%). An antioxidant that protects cell membranes. Nuts, seeds and plant oils such as olive oil are the main sources.
Selenium5%
2.9 µg a serve, mostly from cream cheese (64%). Part of the body's antioxidant enzymes and needed for thyroid hormones. Seafood, eggs, meat and Brazil nuts are rich sources.
Magnesium4%
18 mg a serve, mostly from pecan flour (52%). Takes part in hundreds of reactions — energy, muscles, nerves, blood sugar and bones. Nuts, seeds, legumes and whole grains are good sources.
Vitamin K4%
5.3 µg a serve, mostly from blueberries (68%). Needed for blood clotting and bones. Leafy greens and herbs are very rich in it. If you take warfarin, keep your intake steady and talk to your doctor.
Vitamin B124%
0.1 µg a serve, mostly from cream cheese (49%). Keeps nerves and blood cells healthy. Found almost only in animal foods and fortified foods (some plant milks, nutritional yeast), so vegans need a reliable source.
Calcium3%
43 mg a serve, mostly from cream cheese (48%). Builds bones and teeth and helps muscles and nerves work. Dairy, calcium-set tofu, sardines with their bones and some greens supply it.
Vitamin C3%
2.4 mg a serve, mostly from blueberries (76%). An antioxidant needed for collagen, immunity and iron absorption. Long cooking destroys some, so raw herbs, citrus and capsicum help.
Vitamin B63%
0.1 mg a serve, mostly from pecan flour (32%). Helps turn food into energy and make brain messengers. Chickpeas, fish, poultry, potatoes and bananas are good sources.
Potassium2%
110 mg a serve, mostly from pecan flour (29%). Balances sodium to help control blood pressure and keeps muscles and nerves working. Beans, potatoes, leafy greens and fruit are rich sources.
Iron2%
0.4 mg a serve, mostly from pecan flour (44%). Carries oxygen in your blood. Iron from plants absorbs better with vitamin C in the same meal — lemon, tomato or capsicum.
Folate2%
6.4 µg a serve, mostly from cream cheese (30%). Needed to make DNA and new cells — especially important before and in early pregnancy. Legumes and leafy greens are rich sources.
Vitamin D1%
0.3 µg a serve, mostly from cream cheese (44%). Helps you absorb calcium for bones and supports muscles. Few foods have much — oily fish, eggs, UV-exposed mushrooms, fortified milks. Sunlight is the main source.
Estimated from the ingredient list with USDA FoodData Central values; % of a day uses the food-label daily values. How this works
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Recipe and video by All Day I Dream About Food; the method summary, nutrition estimate and diet notes are Notbroken’s. General information about food, not dietary advice.