We all love a sweet treat once in a while, don't we? Here is one that will work well even if you are eating a lower carb diet.
Ingredients
1.5 cups Fresh Blueberries
1 Tablespoon lemon juice
2 Tablespoons water
1 tsp xanthan gum
1 Tablespoon Splenda or other low carb sweetener
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1.5 cups Almond Flour
1 Tablespoon baking powder
3 Tablespoons Splenda
Pinch of cinnamon
1 egg
1/4 tsp vanilla flavoring
1/2 cup almond milk
1/4 cup roasted salted pecans
Preheat oven to 375 degrees. Put blueberries in baking dish, in a small bowl combine the lemon juice, water, xanthan gum, and splenda. Pour over blueberries and combine well. Set aside.
In bowl combine the almond flour, baking powder, splenda, and cinnamon. In seperate bowl, mix the egg with the vanilla, and almond milk. Combine this with your dry ingredients, add more splashes of almond milk or water to get the consistency of a thick pancake batter. Pour over the berries, but do not stir. Spread gently so it is all the way out to the edges. Sprinkle the roasted pecans over the top. Put in the oven uncovered for approx 25-30 minutes or until lightly browned. Let cool a bit, and serve warm. Enjoy! This makes 6 servings, approx 215 calories, and 13 net carbs.
Optional Additions: Whip cream, or Ice Cream on top.
Ingredients
1.5 cups Fresh Blueberries
1 Tablespoon lemon juice
2 Tablespoons water
1 tsp xanthan gum
1 Tablespoon Splenda or other low carb sweetener
_____________
1.5 cups Almond Flour
1 Tablespoon baking powder
3 Tablespoons Splenda
Pinch of cinnamon
1 egg
1/4 tsp vanilla flavoring
1/2 cup almond milk
1/4 cup roasted salted pecans
Preheat oven to 375 degrees. Put blueberries in baking dish, in a small bowl combine the lemon juice, water, xanthan gum, and splenda. Pour over blueberries and combine well. Set aside.
In bowl combine the almond flour, baking powder, splenda, and cinnamon. In seperate bowl, mix the egg with the vanilla, and almond milk. Combine this with your dry ingredients, add more splashes of almond milk or water to get the consistency of a thick pancake batter. Pour over the berries, but do not stir. Spread gently so it is all the way out to the edges. Sprinkle the roasted pecans over the top. Put in the oven uncovered for approx 25-30 minutes or until lightly browned. Let cool a bit, and serve warm. Enjoy! This makes 6 servings, approx 215 calories, and 13 net carbs.
Optional Additions: Whip cream, or Ice Cream on top.
