Description
A fruity and sweet treat
Ingredients
For the crust –
- 1 1/2 cups (180 g) almond flour
- 1/4 cup (28 g) coconut flour
- 6 Tablespoons (90 ml) ghee
- 1/4 cup erythritol and stevia, to taste
- 1 teaspoon (5 ml) vanilla extract
- Dash of salt
For the filling –
- 1 cup blueberries
- 2 Tablespoons (30 ml) water
- 1 teaspoon (5 ml) vanilla extract
- 1 teaspoon (5 ml) lemon juice
- 1 Tablespoon (7 g) flax meal
- 1/4 cup erythritol and stevia, to taste
For the topping –
- 1/4 cup (20 g) shredded coconut
- 2 Tablespoons (8 g) coconut flakes
Instructions
- Preheat oven to 350 F (175 C).
- Mix together all the crust ingredients. Set aside 1/4 of the mixture. Press the rest into the bottom of an 8-by-8 inch baking pan. Bake for 10 minutes.
- Meanwhile, make the filling by adding the blueberries, water, lemon juice, and vanilla extract to a small saucepan and gently simmer until blueberries are soft.
- Add in the flax meal and sweetener to taste.
- Pour the filling onto the cooked crust forming a thin layer.
- Add the shredded coconut and coconut flakes to the reserved crust ingredients. Sprinkle on top of the blueberries filling and press down gently.
- Bake for 20-25 minutes more. Let cool and slice into bars or squares.
Notes
All nutritional data are estimated and based on per serving amounts.
Net Carbs: 2 g
Nutrition
- Calories: 117
- Sugar: 1 g
- Fat: 11 g
- Carbohydrates: 4 g
- Fiber: 2 g
- Protein: 2 g