Blueberry Crumble with Cream
TOPPING As summer transitions into fall, blueberries go on sale, and
IndianVegetarianEasy30 minBy Northstar
Ingredients
Servings
6
- 18 oz (510 g) fresh or frozen blueberries
- 1 cup (110 g) blanched almond flour
- 1/3 cup (70 g) coconut oil or ghee, room
- 1/3 cup (65 g) erythritol
- 2 tbsp coconut flour
- 1 tsp ground cinnamon
- 1 cup (250 g) coconut cream, or 1 cup (240 ml)
Instructions
- 1
Preheat the oven to 350°F (177°C). Place the blueberries in an 8-inch (20-cm) square baking pan. Place the almond flour, oil, erythritol, coconut flour, and cinnamon in a medium-sized bowl and mix with a fork until crumbly. Crumble over the top of the blueberries. Bake for 22 to 25 minutes, until the top is golden. Remove from the oven and let sit for 10 minutes before dividing among 6 serving bowls. Top each bowl with 2 to 3 tablespoons of coconut cream.
Tags
keto-diet-cookbookketolow-carb