Blueberry Buckle – Low Carb



Blueberry Buckle

3/4 Cup Sweetener of choice

1/4 Cup Butter

1 egg

1/2 Cup  Heavy Cream

2 Cups Almond Flour

2 Tsp Baking Powder

1/2 Tsp salt

2 cups Blueberries


Crumb Topping

1/3 Cup Almond flour

1/2 Cup Sweetener of choice

1/2 tsp cinnamon

1/4 soft butter

  1.  Cream together sweetener, butter and egg.  Stir in the cream.
  2. Combine the Almond flour, baking powder and salt.  add dry ingredients to creamed mixture, mixing well.  fold in blueberries, spread into greased and floured 9 inch square or round pan.
  3. To prepare the topping combine Almond flour, sweetener and cinnamon.  Cut in butter until crumbly.  Sprinkle over blueberry mixture.
  4. Bake at 375 degree for 45 – 50 minutes.

Serve warm


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