Calories: 231 Proteins: 5 Carbs: 15 Fats: 18 Serves: 8
3 cups fresh berries (the juicer the berries, the more saucy the end result will have)
1 zest of a lemon
1 egg, slightly beaten
1 tsp vanilla
1/2 cup butter, softened (or 1/2 cup coconut oil, melted & cooled)
2 Tbsp keto-friendly sweetener, divided
1/2 cup BBF Organic Coconut Flour
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3/4 cup almond flour
1. Preheat oven to 375 degrees. 2. In a cast iron skillet or other baking dish, toss together the berries, lemon zest, 1 Tbsp sweetener. 3. In a large bowl, combine egg, softened butter, 1 Tbsp sweetener, and vanilla. Add in almond and coconut flour, mixing well to combine to form a dough. 4. Spread the topping evenly on top of the berry mixture. Pressing down lightly. 5. Bake for 20-25 minutes, until the edges are bubbling and the top of the crust is golden brown. 6. Serve warm. Enjoy!
