WebPreheat oven to 375°F. Line an 8x8 baking pan with aluminum foil or parchment paper and grease. Pulse together almond flour, oat fiber, sweetener, coconut …
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WebTo make the cake layer: Preheat the oven to 375 degrees. Cream the butter and sweetener together until smooth and fluffy. Add the eggs one at a time, beating well after each, then add the vanilla extract. In a medium-sized bowl, combine the almond flour, coconut flour, cinnamon, baking powder, xanthan gum and salt and mix well.
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Fold in half of the blueberries, then transfer to the prepared pan. Top with the remaining blueberries, and then all the crumb topping. Bake in the preheated oven for about 30 minutes or until set and golden brown.
This blueberry breakfast cake is moist, fluffy, and loaded with juicy blueberries! Perfect for breakfast, no one will know that it is both keto and low carb! Preheat the oven to 160C/320F. Grease an 8-inch cake pan generously and set aside. In a large mixing bowl, add your dry ingredients and mix well.
And, the low carb lemon blueberry pound cake released from the ungreased pan with ease! I was very happy about that. I’ve had trouble with low carb cakes sticking to regular metal pans so I’ve invested in several silicone ones. Cool and Glaze! Finally, cool it on a rack while you make the glaze.
5-Ingredient Low-Carb Blueberry Crumb Bars are grain-free, sugar-free, dairy-free, vegan, and so easy to make! With a flaky almond flour shortbread crust, fresh jammy blueberry filling and a crumble topping, these easy low-carb crumb bars are so addicting!