Ingredients
For the filling:
1/4 teaspoon xanthan gum (to thicken)
3 cups blueberries
2 tablespoon Swerve (or other sweetener)
1 teaspoon lemon juice
For the topping:
2 tablespoons butter
2/3 cup almond flour
2 tablespoon Swerve (or other sweetener)
1/2 teaspoon lemon zest
More Keto Recipes:
Delicious Keto Chocolate Frosty
Keto Low Carb Chocolate Mousse
Dreamy Keto Cream Cheese Chocolate Pound Cake
keto lemon pound cake with cream cheese
Keto Cream Horns
Keto Biscuits
Instructions:
In a medium bowl, combine the blueberries, xanthan gum, sweetener, and lemon juice and mix well until the blueberries are coated.
Add the blueberry mixture to a 9 x 9 pan (or smaller ramekins.)
Melt the butter in the microwave in an average sized coffee mug or bowl. Stir in the almond flour, sweetener, and lemon zest until a crumbly dough forms.
Using your hands, crumble the dough over the blueberries in pea (or larger) sized clumps.
Bake in a 375 degree (F) oven for 22 minutes (for the large pan) or 16-18 minutes in smaller ramekins – or until the crust is golden brown and the blueberries are bubbling. Serve warm or cold.
Notes:
Ice cream is optional and not included in nutrition information.
Prep Time: 5 minutes
Cook Time: 22 minutes
Category: keto desserts
Method: baking
Cuisine: American
Nutrition
Serving Size: 1/9th of recipe
Calories: 95
Fat: 6g
Carbohydrates: 6.5g net
Protein: 2g
