Lemon Blueberry Coconut Cobbler

September 12, 2023

"Summer is about fresh berries, and there’s nothing better, in my opinion, then fresh, blueberries, bursting with flavor! I have been toying with this recipe over the last few years, but I finally found a topping combination that I love. This is so yummy. I hope you will try it." - @anna_loves_avocado

Ingredients:

2 pints blueberries
Juice from half a lemon
Zest from one lemon
1/4 cup keto friendly sweetener
1 cup almond flour
1/2 cup unsweetened, shredded coconut
1/4 cup crushed macadamia nuts
1 CanDo KRISP bar (I used the almond butter, blackberry jelly), chopped into small pieces
1 tsp. Cinnamon powder
1/4 cup melted butter

Directions:

Combine blueberries, lemon juice, lemon zest sweetener in a bowl and mix well.
Line a small baking dish with parchment paper and pour the blueberry mixture into the dish.
Using another bowl, combine the almond flour, shredded, coconut, macadamia nuts, CanDo KRISP bar, cinnamon powder.
Mix very well. Add the melted butter and continue to mix until you get a nice wet, crumbly topping.
Pour the mixture on top of the blueberries and spread evenly.
Bake in a preheated oven at 350°F for 30 minutes. Let it cool for about 10 minutes before serving. You’ll get a nice blueberry syrup. If you want it thicker you can always add a half to 1 teaspoon xanthan gum in the blueberry mixture, but I like it without it.

Recipe created by: @anna_loves_avocado