Keto Blueberry Buckle
Ingredients:
For the cake:
- 2 cups almond flour
- 1/2 cup coconut flour
- 1/2 cup unsalted butter, softened
- 1 cup granulated Erythritol or your preferred keto-friendly sweetener
- 4 large eggs
- 1/2 cup unsweetened almond milk
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 2 cups fresh or frozen blueberries
For the crumb topping:
- 1/2 cup almond flour
- 1/4 cup unsalted butter, melted
- 2 tablespoons granulated Erythritol
- 1/2 teaspoon ground cinnamon
Instructions:
- Preheat your oven to 350°F (175°C). Grease a 9×9-inch baking pan or line it with parchment paper.
- In a large bowl, cream together the softened butter and Erythritol until light and fluffy.
- Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
- In a separate bowl, whisk together the almond flour, coconut flour, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients, alternating with the unsweetened almond milk. Mix until well combined.
- Gently fold in the blueberries until evenly distributed in the batter.
- Transfer the batter to the prepared baking pan, spreading it evenly.
- In a small bowl, mix together the crumb topping ingredients – almond flour, melted butter, Erythritol, and ground cinnamon. Sprinkle this mixture over the batter.
- Bake in the preheated oven for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the buckle to cool for at least 15-20 minutes before slicing and serving.
Nutrition Facts (per serving, assuming 9 servings):
- Calories: ~290
- Total Fat: ~26g
- Saturated Fat: ~10g
- Cholesterol: ~100mg
- Sodium: ~220mg
- Total Carbohydrates: ~9g
- Dietary Fiber: ~4g
- Sugars: ~2g
- Protein: ~8g
Note: Nutrition facts may vary based on specific ingredients and brands used. Adjustments can be made based on individual dietary preferences.