Net Carbs 3 grams
Protein 3 grams
1 cup blueberries
2 Tablespoons water
1/4 cup Swerve, Confectioners
1/4 teaspoon xanthan gum
1 1/2 cups almond flour
3/4 cup shredded coconut
1/2 cup Swerve, Granular
2 Tablespoons coconut flour
1/2 teaspoon salt
6 Tablespoons butter, melted
1/2 teaspoon vanilla extract
1-Combine blueberries and water in a saucepan and bring to a boil for about 10 minutes until berries can be easily mashed and mash them up a bit.
2-Whisk in the sweetener, and then sprinkle the surface with xanthan gum and whisk vigorously to combine. Let cool.
1-Preheat oven to 350F
2- Whisk together the almond flour, coconut, sweetener, coconut flour and salt. Stir in the melted butter and the vanilla extract til dough begins to clump together.
3- Press half the mixture firmly into the bottom of an 8×8 pan. Bake 10 minutes then remove from oven and let cool 10 minutes. Spread the crust with the blueberry filling and sprinkle with the remaining crust mixture. Press the top crust into the filling lightly to adhere.
3- Bake another 20-25 minutes, til golden brown and bubbly. Remove and cool completely.
5 Comments Add yours
Sounds delicious and gluten free to the bargain!
Oh, it is Dolly! I post a lot of gluten free recipes. Thank you for reading and commenting.
Very welcome, Brenda Sue.
We try to provide a little something for everyone. Let us know how you like them Dolly.
Ah, David, it’s not me; it’s how my husband likes them. My job is to put stuff on his plate.