LOW CARB BLUEBERRY DUMP CAKE

 INGREDIENTS

• 3 cups frozen blueberries
• ½ cup sweetener
• 1 tablespoon lemon juice
• ½ cup coconut flour
• ¼ cup almond flour
• 1 teaspoon baking powder
• 1 teaspoon ground cinnamon
• ¼ teaspoon salt
• ½ cup melted butter (or coconut oil

INSTRUCTIONS

1. Preheat oven to 375° F. Grease an 8x8 inch baking dish; set aside.
2. Add blueberries, sweetener, and lemon juice to a medium mixing bowl and stir until combined.
3. Spoon the blueberry mixture into your prepared baking dish.
4. In a separate mixing bowl combine the coconut flour, almond flour, baking powder, cinnamon, and salt.
5. Sprinkle the coconut flour mixture over the blueberries.
6. Drizzle the melted butter over the top of the flour mixture.
7. Bake for 30-35 minutes or until the blueberry filling is bubbly and the top is brown.
8. Cool before serving. If desired, serve with a dollop of keto whipped cream or your favorite low carb ice cream.