Ingredients
3 cups fresh or frozen thawed blueberries
1 tablespoon lemon juice
1/4 teaspoon xanthan gum (not necessary but helps with consistency)
2/3 cup almond flour
1/3 cup coconut flour
1/4 cup sweetener of choice *
1 egg beaten (optional— if making the recipe vegan, leave this out)
6 tablespoons grass-fed butter melted (dairy or vegan or can sub for coconut oil or ghee)
Instructions
Pour berries into a greased 9×9-inch pan. Sprinkle with lemon juice and xanthan gum. If desired, add in an additional 2-4 tablespoons of sweetener to the blueberry mixture. Stir almond flour, coconut flour, 1/4 cup granular sweetener and egg until mixture resembles coarse meal. Sprinkle dry mixture over berries. Drizzle melted butter over topping. Bake at 350 degrees for 25 minutes or until the top is browned.** For sweetener, I prefer Lakanto Monkfruit Sweetener. You could also use others you prefer like maple or coconut sugar.
