Description
A delicious, low-carb dessert that combines blueberries with a buttery topping for a satisfying cake that fits perfectly into a keto lifestyle.
Ingredients
Scale
- 2 cups fresh blueberries
- 1 cup almond flour
- 1/2 cup granulated erythritol
- 1/4 cup unsalted butter, melted
- 1 teaspoon baking powder
- 1/2 teaspoon vanilla extract
- 2 large eggs
- 1/2 teaspoon salt
Instructions
- Preheat the oven to 350°F (175°C).
- In a mixing bowl, combine the blueberries and set aside.
- In another bowl, mix the almond flour, erythritol, baking powder, and salt.
- Add the melted butter, eggs, and vanilla extract. Mix until well combined.
- Pour the batter over the blueberries and spread evenly.
- Bake for 30-35 minutes or until the top is golden brown.
- Let it cool slightly before serving.
Notes
- This recipe can be easily customized with different low-carb fruits.
- Serve warm with whipped cream or sugar-free ice cream for extra indulgence.
Nutrition
- Serving Size: 1 piece
- Calories: 180
- Sugar: 2g
- Sodium: 180mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 120mg