Ingredients
- 8 oz blueberries (1/2 lb or 225 g)
- 2 teaspoons of lemon juice (10 ml)
- 1 teaspoon of vanilla extract (5 ml)
- 2 Tablespoons ghee (30 ml), melted
- 2 Tablespoons of coconut oil, solid (30 g)
- 1/2 cup of almond flour (60 g)
- 1/4 cup of shredded coconut (20 g)
Make it step by step
- Preheat the oven to 350°F (180°C).
- Add blueberries to a bowl. With the back of a fork, gently press down on some of the blueberries. Mix in the lemon juice, vanilla extract, and melted ghee. Pour the mixture into an 8” baking dish.
- Cut the coconut oil into small pieces. Combine the flour and coconut oil until the mixture resembles coarse breadcrumbs. Add the coconut.
- Spread the flour mixture over the blueberries. Bake in the oven 20 minutes or until golden and crispy.
Nutrition and portions
Nutrition estimates and Zone blocks are not available for this recipe.
Ingredient substitutions and portion changes need a new calculation.
Recipe source
Adapted from Foodista by Keto Summit, under CC BY 3.0. Formatting adapted; listed quantities and instructions are retained from the source.
Cook times in the method are source guidance, not a record of testing in our kitchen. Check food temperatures and ingredient labels when cooking.